In the glass
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 seamlessly 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.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 12-14°C. Cellar temperature (12-14°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a small dessert-wine glass (3-5oz pour) , the bowl shape rewards the wine's structure.
- 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.
- 1983 — First Alzero vintage, applying appassimento to Cabernet and Merlot
- 1990 — Alzero established as a critical benchmark among collectors
Facts
- Producer
- Giuseppe Quintarelli
- 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 seamlessly 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.