In the world of Italian wines there are very few estates and even fewer personalities whose influence can truly be considered as epochal. Giuseppe Quintarelli is undoubtedly classed as one of the top auteurs of post war Italian fine wine. Bepi, as he was known, spent over sixty years - up until his sad passing in 2012 - of skill, care, patience and uncompromising attention to detail creating the legendary wines of the estate, characteristically modern yet tied to the family’s home and history.
Quintarelli Rosso ca del Merlo 2011
Smooth as marble with weighty black forest fruits and vibrant spiced aromatics. Crushed berry mature mellownesss is underpinned by racy, fine & bright acidity giving power, balance and energy.
55% Corvina e Corvinone, 15% Rondinella, 10% Cabernet, 15% Merlot, 5% Nebbiolo, Croatina e Sangiovese.
As soon as the grapes are picked, they are taken in wooden boxes to the cellar to be pressed. After about three or four days of maceration, the alcoholic fermentation takes place through indigenous yeasts. This process lasts between seven to eight days. Finallly the racking and, after decanting two or three times the Rosso cà del Merlo reposes until the end of February. A second alcoholic fermentation over the pomace from the Amarone/Bepi spontaneously starts at the end of which it is racked from the vat. The product obtained is put in medium – large Slavonian oak barrels where it remains for about seven years until maturation is reached.