Giuseppe Quintarelli 2019 Valpolicella Classico Superiore 750ml

Few Valpolicella wines are made like this one. Giuseppe "Bepi" Quintarelli, a perfectionist winemaker from Negrar, built the estate's reputation on traditional methods and an uncompromising pursuit of quality, setting what many consider an unreachable benchmark for Amarone and every other style of wine from the region. He passed in 2012, and his daughter Fiorenza and her family carry on his meticulous traditions. A Kermit Lynch description of the Valpolicella Classico Superiore calls it "the quintessential expression of the Quintarelli style," taking "a historical region and technique" and enhancing "every possible element in an uncompromising and unrelenting quest for quality, creating a Valpolicella that is in every way 'superior.'"

The wine is built from roughly 55% Corvina and Corvinone, 30% Rondinella, and 15% Cabernet Sauvignon, Nebbiolo, Croatina, and Sangiovese. The young wine is passed over the drained Amarone skins in the ripasso method, so the cellar's own yeasts start a second fermentation and give it extra body and depth. It then ages six to seven years in large Slavonian oak casks before release, longer than most estates age their Amarone. One merchant calls it "Amarone's serious younger sibling: less unctuous, no less profound."

Critics have written consistently about its character across vintages. James Suckling's note on the 2017 describes "aromas of red cherries, restrained black pepper, graphite and flowers," "full-bodied with tingling acidity," and "firm, chalky yet ripe tannins" with a "good, toasty finish." Retail tasting notes for the 2018 describe "cherry, dried herbs, violet, and spice" with "the hallmark Quintarelli balance of freshness and depth," "licorice and a medley of wild berries" with "ginger and allspice," and a "prolonged and slightly mineral finish." Kermit Lynch's note on that vintage adds "a beautiful aroma of toasted hazelnuts" and tannins "silky smooth and polished to perfection."

This is a wine that rewards patience at the table. One writer who revisited an open bottle four days later found it "significantly better," "rounder, less angular, more spicy, and very refined," "charmingly smoky, and savory too." Decant it, or open it a day ahead if you can. This is a collector's Valpolicella for anyone who loves Amarone but wants something more restrained.

Origins & Craftsmanship

Giuseppe Quintarelli 2019 Valpolicella Classico Superiore is produced by Giuseppe Quintarelli in Negrar, in the Valpolicella Classico zone of Veneto, Italy. The blend is roughly 55% Corvina and Corvinone, 30% Rondinella, and 15% Cabernet Sauvignon, Nebbiolo, Croatina, and Sangiovese. The young wine is re-passed over drained Amarone skins (ripasso), starting a second fermentation with the cellar's own yeasts, then aged six to seven years in large Slavonian oak casks. Dry, bottled at approximately 15% ABV, 750ml.

Critics Reviews

No vintage-specific critic scores are published for the 2019 yet. For house-style context, recent vintages have received:

James Suckling (2017 vintage):
"Aromas of red cherries, restrained black pepper, graphite and flowers. Full-bodied with tingling acidity and warming alcohol. Firm, chalky yet ripe tannins that are just a bit tight at the end, otherwise a good, toasty finish. Exuberant fruit yet balanced overall by the structure. Drink or hold."

Kermit Lynch (2018 vintage):
"With a beautiful aroma of toasted hazelnuts, and tannins that are now silky smooth and polished to perfection, this stylish wine invites you to dive in right away — just don't forget to tuck a few bottles (or cases) away for the future."

Eataly (2018 vintage):
"Bright garnet in color, it delivers vivid aromas of cherry, dried herbs, violet, and spice, with a seamlessly structured palate that shows the hallmark Quintarelli balance of freshness and depth. Elegant yet energetic, it finishes with characteristic mineral precision and remarkable length."

Decántalo (2018 vintage):
"Its bouquet transports one on a forest jaunt, with distinct notes of licorice and a medley of wild berries reminiscent of raspberries and blackberries, interwoven with exotic hints of ginger and allspice... A prolonged and slightly mineral finish."

Tasting Profile

Nose
Bright garnet. Cherry, red berry, and violet lead, with licorice, dried herbs, ginger, allspice, and black pepper, alongside toasted hazelnut and graphite.

Palate
Full-bodied and silky, with cherry, raspberry, and plum carrying the entry, balanced by tingling acidity and firm, chalky, ripe tannin, with subtle herbal and oak nuances.

Finish
Long and slightly mineral, toasty and savory, with real aging potential.

Quick Overview

Food Pairings

• Beef and venison
• Cured cheeses
• Mushroom dishes
• Game and red meat

Serving Note

Serve at 62-66°F. Decant 30-45 minutes, or longer, as it often improves noticeably with extended air.