Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Finishlong
Oaklarge or old casks

Drinking window

Best 10 to 35 years from vintage.
vintage10 yrs35 yrs37 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Full-bodiedFirm tanninHigh acidityDryLong finish

Aroma: dried blackcurrant, cedar, tobacco, dark chocolate, dried violet, iron

Palate: dark plum, graphite, black olive, espresso, mocha, dried herbs

Quintarelli's Bordeaux varieties treated to the Valpolicella appassimento method: dried Cabernet and Merlot producing extraordinary density, graphite-inflected fruit and a long finish.

What it pairs with

  • Bistecca alla fiorentina
    The Cabernet spine and graphite tannins are the perfect counterweight to charred Chianina beef fat.
  • Wild boar stew with juniper
    Gamey, resinous stew finds its match in the wine's dried-herb and cedar notes.
  • Aged Asiago d'Allevo
    Sharp, nutty northern Italian cheese sharpens the wine's dark fruit register.

How to serve Giuseppe Quintarelli Alzero

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 12-14°C. Cellar temperature (12-14°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a small dessert-wine glass (3-5oz pour) , the bowl shape rewards the wine's structure.
  4. Pair with. Bistecca alla fiorentina, Wild boar stew with juniper, Aged Asiago d'Allevo. Match the wine's structure to the dish's fat and salt.

History

Quintarelli developed Alzero as a unique experiment applying the appassimento drying method to Bordeaux grape varieties, producing a Veneto IGT rather than DOCG as the rules did not accommodate the blend. It is one of Italy's rarest and most sought-after cult wines, produced in tiny quantities from the estate's highest plots.

  1. 1983: First Alzero vintage, applying appassimento to Cabernet and Merlot
  2. 1990: Alzero established as a critical benchmark among collectors

Facts

Producer
Giuseppe Quintarelli · visiting guide
Grapes
Cabernet Franc, Cabernet Sauvignon, Merlot
Classification
Veneto IGT
Oak
Aged 7 years in large Slavonian oak casks
ABV
15.0%
Price
€500-800 at retail
Drinking window
10-35 from vintage
First vintage
1983

Frequently asked about Giuseppe Quintarelli Alzero

What does Giuseppe Quintarelli Alzero taste like?

On the nose, dried blackcurrant, cedar, tobacco, dark chocolate, dried violet. On the palate, dark plum, graphite, black olive, espresso, mocha. Structurally full-bodied, firm tannins, high acidity with a long finish. Quintarelli's Bordeaux varieties treated to the Valpolicella appassimento method: dried Cabernet and Merlot producing extraordinary density, graphite-inflected fruit and a long finish.

When should I drink Giuseppe Quintarelli Alzero?

Drink 10-35 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Giuseppe Quintarelli Alzero?

Bistecca alla fiorentina is the canonical pairing. Other strong matches include Wild boar stew with juniper and Aged Asiago d'Allevo. The Cabernet spine and graphite tannins are the perfect counterweight to charred Chianina beef fat.

What grapes are in Giuseppe Quintarelli Alzero?

The blend is Cabernet Franc, Cabernet Sauvignon, Merlot. The wine is classified as Veneto IGT.

Tags

cabernet franc cabernet sauvignon cellar worthy cult wine dessert passito dry firm tannin full body high acid iconic merlot mood bold mood contemplative occasion cellar occasion gift occasion special old world pairs with aged cheese pairs with game pairs with red meat price collector single vineyard

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