259,00 € tax incl.
17 Item Items
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|Tasted at||Pianeta Vino 05 06 2018|
|Grado alcolico||16,5 %|
|Vitigno||Corvina, Rondinella, Molinara|
|Temperatura di servizio||16°|
|Consumo ideale||8/20 ANNI|
|Il nostro Giudizio||97/100|
|Tecniche di coltivazione||Tradizionale|
|Quantità volume||0,75 l|
|Conservazione||In a cool, humid place|
Quintarelli is a true legend in the world of Amarone, one of those names that have become a symbol of the great Italian wine all over the world. There are no secrets behind Quintarelli's success, but a visceral passion for his land and an almost maniacal attention to quality. It is no coincidence that between 2000 and 2003 the company did not produce any Amarone: Quintarelli does not compromise, does not accept to sell a wine that does not know how to maintain the levels of absolute excellence to which it has accustomed its loyal customers.
Far from the frenetic logic of the market, this Amarone is a real piece of the history of Amarone, a fragment of legend that you can spin in your glass. Seven years of aging in wood, careful selection of the best grapes, a range of heady scents for quantity and definition: it is really difficult to find an Amarone more exciting and noble than this.
Elegance and power come together inside the bottle and open in all their majesty at the entrance into the mouth. From the very first sip, Quintarelli's Amarone offers a distillate of pure emotions, emotions that only truly great wines can arouse in the soul. A wine that has become a legend. A legend that has become a symbol of Made in Italy. But above all, a truly monumental wine.
Very intense ruby red
Intense aroma of liquorice, cocoa, vanilla that blends with ripe fruity notes of cherry and plum
Full, intense, of refined elegance and valuable persistence
Amarone della Valpolicella Classico
Corvina 55%, Rondinella 25%, Cabernet Sauvignon 15%, Nebbiolo, Croatina and Sangiovese for the remaining 5%.
Bottle 75 cl
Before vinification, after a harvest with rigorous selection of the bunches at perfect ripeness, drying of the grapes for about 120 days to reduce the water content and further concentrate the sugars, then fermentation with yeasts.
72 months in small to medium Slavonian oak casks
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