In the glass
Aroma: dried cherry, tobacco, leather, dried fig, dark chocolate, incense
Palate: dark plum, espresso, dried orange peel, cedar, liquorice, iron
A long-aged Amarone built around multi-variety appassimento, with concentration of dried fruit, leather and tobacco, firm but resolved tannins and a long finish.
What it pairs with
-
Braised beef short rib with polenta
The wine's dried-fruit concentration and firm tannins embrace the collagen richness of long-braised beef; polenta's neutrality lets the Amarone speak. -
Aged Parmigiano Reggiano
Crystalline salt crystals and umami amplify the wine's savoury-cedar register. -
Risotto with porcini mushrooms
Earthy mushroom umami mirrors the wine's incense and tobacco complexity.
How to serve Giuseppe Quintarelli Amarone della Valpolicella Classico
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. Braised beef short rib with polenta, Aged Parmigiano Reggiano, Risotto with porcini mushrooms. Match the wine's structure to the dish's fat and salt.
History
Giuseppe Quintarelli began commercial bottling of his Amarone in the 1950s from the family's holdings above Negrar. He rejected any shortcuts in production: minimum four years drying on bamboo trellises in the fruttaio, seven-plus years in large Slavonian oak, and no filtration. The result is the longest-lived and most collected Amarone of the Classico zone, with the estate now run by his daughter Fiorenza.
- 1958 — First documented Quintarelli Amarone bottling
- 1980 — Extended maceration and long oak regime codified under Giuseppe's singular approach
- 2012 — Giuseppe Quintarelli passes away; Fiorenza Quintarelli takes over direction
Facts
- Producer
- Giuseppe Quintarelli
- Grapes
- Corvina, Corvinone, Rondinella, Molinara, Oseleta, Nebbiolo, Cabernet Sauvignon
- Classification
- Amarone della Valpolicella Classico DOCG
- Oak
- Aged 7-8 years in large Slavonian oak casks before release
- ABV
- 16.5%
- Price
- €400-600 at retail
- Drinking window
- 10-40 from vintage
- First vintage
- 1958
Frequently asked about Giuseppe Quintarelli Amarone della Valpolicella Classico
What does Giuseppe Quintarelli Amarone della Valpolicella Classico taste like?
On the nose, dried cherry, tobacco, leather, dried fig, dark chocolate. On the palate, dark plum, espresso, dried orange peel, cedar, liquorice. Structurally full-bodied, firm tannins, high acidity with a long finish. A long-aged Amarone built around multi-variety appassimento, with concentration of dried fruit, leather and tobacco, firm but resolved tannins and a long finish.
When should I drink Giuseppe Quintarelli Amarone della Valpolicella Classico?
Drink 10-40 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 Amarone della Valpolicella Classico?
Braised beef short rib with polenta is the canonical pairing. Other strong matches include Aged Parmigiano Reggiano and Risotto with porcini mushrooms. The wine's dried-fruit concentration and firm tannins embrace the collagen richness of long-braised beef; polenta's neutrality lets the Amarone speak.
What grapes are in Giuseppe Quintarelli Amarone della Valpolicella Classico?
The blend is Corvina, Corvinone, Rondinella, Molinara, Oseleta, Nebbiolo, Cabernet Sauvignon. The wine is classified as Amarone della Valpolicella Classico DOCG.