In the glass
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.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening , the bowl shape rewards the wine's structure.
- 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.
- 1970 — Valpolicella Superiore production established alongside Amarone
Facts
- Producer
- Giuseppe Quintarelli
- 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.