Giuseppe Quintarelli was one of the world’s most enigmatic and maverick winemakers. He took over his family estate in 1950 and embarked on numerous improvement projects. Although he still used the traditional appassimento method (drying the grapes until they became raisins), he was always a great moderniser and ever the perfectionist.
Above all the wines were allowed time. No stranger to innovation and experimentation Giuseppe began producing a cuvee incorporating Cabernet Sauvignon, Cabernet Franc and Merlot, the famous Alzero. The estate’s Valpolicella and Amarone are typically made with Corvina, Corvinone and Rondinella and are aged for as long as they need in large old oak casks, depending on the vintage and the cuvee. This can often be up to 8 years. Such perfection and rarity have made these wines highly popular among enthusiasts and collectors the world over. Thankfully this amazing legacy seems set to continue, as Giuseppe was succeeded by his daughter and grandsons in 2012.
Among the current vintages we make our first ever release of the Rosso del Bepi 2005, an extraordinary wine that is made like an Amarone, with the fruit being dried for 4 months, but fermented dry. The latest offer also includes the staggering 2005 Alzero and the intense but silky 2006 Amarone.