From the undoubted king of Valpolicella, Quintarelli’s wines are some of the most fascinating of the whole Veneto. The Amarone is never heavy or overdone, it has concentrated plum and cherry fruit, but the feel is lithe and fresh, rich textured tannins give shape and mouthfeel, whilst the acidity underpins and pushes the wine forward. This has the hallmark of all fine wines in the way that it never overawes the senses and keeps drawing you back for another sip.
Corvina is a red grape that is usually blended with Rondinella and Molinara to produce Bardolino, Valpolicella and Amarone. Whilst Bardolino and Valpolicella are very light Valpolicella Ripasso and Amarone are rich and powerful thanks to the use of semi-dried grapes. The wines are high in acidity with cherry, chocolate and almond character.
The estate of Giuseppe Quintarelli, located in the Veneto region of north-eastern Italy produces Valpolicellas, Reciotos and Amarones that are revered by oenophiles all over the world. The estate dates back to 1924 and but it was Giuseppe Quintarelli (known as Bepi, in charge from the mid-1950s until his death in 2012) who drove its success. In an era that emphasized mass production over attention to detail, Quintarelli made wines without compromise, with labour-intensive methods and painstaking attention in the vineyard.
Amarone della Valpollicella is one of Italy’s most famous reds made from Corvina, Rondinella and Mollinara in the Veneto region. Amarone is made by partially drying the grapes in baskets to concentrate the sugars. The result is an extremely concentrated wine that often has just a touch of sweetness.
Corvina blends with high acidity are good with food. Light Bardolinos and Valpolicellas can suit salamis, sausages and fatty meats like duck. Heavier Valpolicella Ripassos and Amarones are great with rich game dishes, stews and mature hard cheeses.