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Quintarelli

Quintarelli Classico Superiore, Valpolicella DOC

Half of the fruit for Quintarellis Classico Superiore is dried for 60 days prior to pressing, half of it pressed immediately. Post-fermentation the rich and complex resulting wine undergoes ripasso - a secondary fermentation on the lees of the producers famed Amarone. Typically aged for seven years in oak prior to bottling and eventual release.

Quintarelli Rosso del Bepi

Quintarelli Alzero

Quintarelli Primofiore