Structure

Bodymedium
Tanninmedium
Acidityhigh
Sweetnessdry
Finishlong
Oaklarge or old casks

Drinking window

Best 5 to 20 years from vintage.
vintage5 yrs20 yrs22 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

Medium-bodiedMedium tanninHigh acidityDryLong finish

Aroma: morello cherry, dried violet, tobacco, leather, rose hip

Palate: sour cherry, dried herbs, spice, iron, light cedar

Quintarelli's entry-level Valpolicella is already a lesson in traditional winemaking: high-acid, savoury cherry fruit with dried-herb complexity and three years in large oak adding gentle structure.

What it pairs with

  • Pasta e fagioli
    The wine's tart cherry and herbal register cuts through the starchy, fatty bean and pasta broth.
  • Grilled veal chop
    Light tannins and sour cherry acidity lift the mild fat of grilled veal.
  • Sopressa Vicentina salami
    Regional charcuterie's fennel and spice notes harmonise with the wine's dried-herb character.

How to serve Giuseppe Quintarelli Valpolicella Classico Superiore

Allow 65 minutes from open to pour.

  1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
  2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Burgundy bowl with a wide opening , the bowl shape rewards the wine's structure.
  4. Pair with. Pasta e fagioli, Grilled veal chop, Sopressa Vicentina salami. Match the wine's structure to the dish's fat and salt.

History

Quintarelli's Superiore shows the producer's philosophy applied to the lighter Valpolicella DOC classification, with three years in large oak producing surprising complexity for what many consider a secondary label.

  1. 1970: Valpolicella Superiore production established alongside Amarone

Facts

Producer
Giuseppe Quintarelli · visiting guide
Grapes
Corvina, Corvinone, Rondinella, Molinara, Oseleta
Classification
Valpolicella Classico Superiore DOC
Oak
Aged 3 years in large Slavonian oak casks
ABV
13.5%
Price
€80-130 at retail
Drinking window
5-20 from vintage
First vintage
1970

Frequently asked about Giuseppe Quintarelli Valpolicella Classico Superiore

What does Giuseppe Quintarelli Valpolicella Classico Superiore taste like?

On the nose, morello cherry, dried violet, tobacco, leather, rose hip. On the palate, sour cherry, dried herbs, spice, iron, light cedar. Structurally medium-bodied, medium tannins, high acidity with a long finish. Quintarelli's entry-level Valpolicella is already a lesson in traditional winemaking: high-acid, savoury cherry fruit with dried-herb complexity and three years in large oak adding gentle structure.

When should I drink Giuseppe Quintarelli Valpolicella Classico Superiore?

Drink 5-20 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 Valpolicella Classico Superiore?

Pasta e fagioli is the canonical pairing. Other strong matches include Grilled veal chop and Sopressa Vicentina salami. The wine's tart cherry and herbal register cuts through the starchy, fatty bean and pasta broth.

What grapes are in Giuseppe Quintarelli Valpolicella Classico Superiore?

The blend is Corvina, Corvinone, Rondinella, Molinara, Oseleta. The wine is classified as Valpolicella Classico Superiore DOC.

Tags

cellar worthy corvina corvinone dry high acid iconic medium body medium tannin molinara mood rustic mood savoury occasion dinner party occasion weeknight old vines old world oseleta pairs with charcuterie pairs with pasta red sauce pairs with pork price fine rondinella still red

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