Any price
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.