2021 Quintarelli Primofiore Veneto Red
Regular price $85.00
In Stock: 6
Giuseppe Quintarelli is the most famous producer in the wine region of Valpolicella, located just east of Lago di Garda. Valpolicella has historically been the supplier of red wines to Verona, Venice, and much of the rest of the Veneto. The wines traditionally range from light-and-fresh regular Valpolicella to the famous Amarone della Valpolicella - deep, dense, and intense wines made from dried grapes.
Giuseppe (“Bepi” to his friends) took over the family farm in the 1950s and over the subsequent 60 years built it into one of the iconic wineries of Italy. He died in 2012; his daughter Fiorenza, son-in-law Giampaolo, and grandsons Francesco and Lorenzo have been in charge ever since.
‘Primofiore’ (“first flower”) is 50% indigenous Valpolicella varieties corvina and corvinone and 50% cabernet sauvignon and cabernet franc. These Bordeaux varieties came to the Veneto in the 1800s and became more popular there during the replanting after phylloxera arrived in the early 1900s. The cabernets are dried for about a month before pressing (Amarone-style), while the corvina and corvinone are pressed immediately after harvest. The wine ages for at least a year in large Slavonian oak barrels and then a minimum of a year in bottle before release.
The wine smells of dark stone fruits, tar, and minerals. In the mouth, it’s rich red fruits with a deep vein of acidity, power, and length. The tartness and character of the classic Valpolicella varieties is supported by the texture and spice of the cabernets. It is good in a large stem right out of the bottle, but a couple of hours of decantation won’t hurt. Nor will 3-5 more years in bottle. Drink it with steak or braised meats, mushroom risotto, or aged cheeses such as Piave Vecchio.
Giuseppe (“Bepi” to his friends) took over the family farm in the 1950s and over the subsequent 60 years built it into one of the iconic wineries of Italy. He died in 2012; his daughter Fiorenza, son-in-law Giampaolo, and grandsons Francesco and Lorenzo have been in charge ever since.
‘Primofiore’ (“first flower”) is 50% indigenous Valpolicella varieties corvina and corvinone and 50% cabernet sauvignon and cabernet franc. These Bordeaux varieties came to the Veneto in the 1800s and became more popular there during the replanting after phylloxera arrived in the early 1900s. The cabernets are dried for about a month before pressing (Amarone-style), while the corvina and corvinone are pressed immediately after harvest. The wine ages for at least a year in large Slavonian oak barrels and then a minimum of a year in bottle before release.
The wine smells of dark stone fruits, tar, and minerals. In the mouth, it’s rich red fruits with a deep vein of acidity, power, and length. The tartness and character of the classic Valpolicella varieties is supported by the texture and spice of the cabernets. It is good in a large stem right out of the bottle, but a couple of hours of decantation won’t hurt. Nor will 3-5 more years in bottle. Drink it with steak or braised meats, mushroom risotto, or aged cheeses such as Piave Vecchio.
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