Giuseppe Quintarelli 2009 Valpolicella Classico Superiore


• Grapes are pressed immediately after harvest

• After 3-4 days of maceration, primary fermentation starts with indigenous yeasts

• Wine is racked and then sits until February

• Wine is racked onto the lees of the Amarone which starts a second alcoholic fermentation (this process is called ripasso)

• After this fermentation, the wine is racked into large Slavonian oak barrels for seven years

Type: WINE

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