1605 SAN PABLO AVENUE, BERKELEY, CA 94702   |   510.524.1524

KERMIT LYNCH WINE MERCHANT

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Bianco Secco
Ca’ del Merlo IGT
Garganega, Trebbiano Toscano, Sauvignon Bianco, Chardonnay, Saorin 30 years average Limestone and Basalt 11 ha total
Primofiore IGT
50% Corvina and Corvinone, 50% Cabernet Sauvignon and Cabernet Franc 30 years average Limestone and Basalt 11 ha total
Valpolicella Classico Superiore DOC
55% Corvina and Corvinone, 30% Rondinella, 15% Cabernet Sauvignon, Nebbiolo, Croatina, Sangiovese 30 years average Limestone and Basalt 11 ha total
Rosso Ca’ del Merlo IGT
55% Corvina and Corvinone, 30% Rondinella, 15% Cabernet Sauvignon, Nebbiolo, Croatina, Sangiovese 30 years average Limestone and Basalt 11 ha total
Rosso del Bepi IGT
55% Corvina and Corvinone, 30% Rondinella, 15% Cabernet Sauvignon, Nebbiolo, Croatina, Sangiovese 30 years average Limestone and Basalt 11 ha total
Amarone della Valpolicella Classico DOC
55% Corvina and Corvinone, 30% Rondinella, 15% Cabernet Sauvignon, Nebbiolo, Croatina, Sangiovese 30 years average Limestone and Basalt 11 ha total
Amarone della Valpolicella Classico Riserva DOC
55% Corvina and Corvinone 30% Rondinella 15% Cabernet Sauvignon, Nebbiolo, Croatina, Sangiovese 30 years average Limestone and Basalt 11 ha total
Amarone della Valpolicella Classico DOC “Selezione Giuseppe Quintarelli”
55% Corvina and Corvinone, 30% Rondinella, 15% Cabernet Sauvignon, Nebbiolo, Croatina, Sangiovese 30 years average Limestone and Basalt 11 ha total
Recioto della Valpolicella Classico DOC
55% Corvina and Corvinone, 30% Rondinella, 15% Cabernet Sauvignon, Nebbiolo, Croatina, Sangiovese 30 years average Limestone and Basalt 11 ha total
Alzero Cabernet IGT
40% Cabernet Sauvignon, 40% Cabernet Franc, 20% Merlot 30 years average Limestone and Basalt 11 ha total
Amabile del Cere IGT
Garganega, Trebbiano Toscano, Sauvignon Bianco, Chardonnay, Saorin 30 years average Limestone and Basalt 11 ha total
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

All wines are produced after different passages through the vineyards and different grape selections. The various wines do not correspond to unique parcels of vines.

Bianco Secco Ca’ del Merlo IGT:
• Grapes are pressed immediately after harvest
• 12 hour cold soak
• Temperature controlled fermentation
• Regular batonnage

Primofiore IGT:
• The “first flower” is the only red wine at Quintarelli that does not employ dried grapes or the ripasso technique. It is also the youngest red wine released by the estate every year.
• After harvest, grapes left in wooden boxes to continue ripening
• After pressing and fermentation, wine is aged for several years in Slavonian oak barrels

Valpolicella Classico Superiore DOC:
• Grapes are pressed immediately after harvest
• After 3-4 days of maceration, primary fermentation starts with indigenous yeasts
• Wine is racked and then sits until February
• Wine is racked onto the lees of the Amarone which starts a second alcoholic fermentation (this process is called ripasso)
• After this fermentation, the wine is racked into large Slavonian oak barrels for seven years

Rosso Ca’ del Merlo IGT:
• A single vineyard bottling
• Grapes are pressed immediately after harvest
• After 3-4 days of maceration, primary fermentation starts with indigenous yeasts
• Wine is racked and then sits until February
• Wine is racked onto the lees of the Amarone which starts a second alcoholic fermentation (this process is called ripasso)
• After this fermentation, the wine is racked into large Slavonian oak barrels for seven years

Rosso del Bepi IGT:
• Amarone is only produced in exceptional years, in “average” years, the wine is declassified and bottled as Rosso del Bepi. In poor years neither Amarone nor Rosso del Bepi is produced.
• Careful selection of grapes during harvest
• After harvest, grapes sit in wooden boxes or on rush mats
• Careful attention is paid to the positioning of the grapes so the appassimento can occur naturally
• Noble rot starts to appear in November and develops mostly in January
• Grapes are pressed at the end of January and after 20 days of maceration, alcoholic fermentation begins with indigenous yeasts
• Fermentation lasts 45 days
• Wine is then racked and ages in Slavonian oak barrels for seven years
• Alcoholic fermentation continues during this aging period creating a dry wine

Amarone della Valpolicella Classico DOC:
• Amarone is only produced in exceptional years
• In truly exceptional years an Amarone Riserva is produced, a personal barrel selection by the family
• Careful selection of grapes during harvest
• After harvest, grapes sit in wooden boxes or on rush mats
• Careful attention is paid to the positioning of the grapes so the appassimento can occur naturally
• Noble rot starts to appear in November and develops mostly in January
• Grapes are pressed at the end of January and after 20 days of maceration, alcoholic fermentation begins with indigenous yeasts
• Fermentation lasts 45 days
• Wine is then racked and ages in Slavonian oak barrels for seven years
• Alcoholic fermentation continues during this aging period creating a dry wine

Amarone della Valpolicella Classico Riserva DOC:
• In truly exceptional years an Amarone Riserva is produced, a personal barrel selection by the family
• Careful selection of grapes during harvest
• After harvest, grapes sit in wooden boxes or on rush mats
• Careful attention is paid to the positioning of the grapes so the appassimento can occur naturally
• Noble rot starts to appear in November and develops mostly in January
• Grapes are pressed at the end of January and after 20 days of maceration, alcoholic fermentation begins with indigenous yeasts
• Fermentation lasts 45 days
• Wine is then racked and ages in Slavonian oak barrels for seven years
• Alcoholic fermentation continues during this aging period creating a dry wine

Amarone della Valpolicella Classico DOC “Selezione Giuseppe Quintarelli”:
• An exceedingly rare release (more rare than Amarone Riserva)
• A single barrel selection made by Giuseppe himself that he deemed to be truly extraordinary
• Careful selection of grapes during harvest
• After harvest, grapes sit in wooden boxes or on rush mats
• Careful attention is paid to the positioning of the grapes so the appassimento can occur naturally
• Noble rot starts to appear in November and develops mostly in January
• Grapes are pressed at the end of January and after 20 days of maceration, alcoholic fermentation begins with indigenous yeasts
• Fermentation lasts 45 days
• Wine is then racked and ages in Slavonian oak barrels for seven years
• Alcoholic fermentation continues during this aging period creating a dry wine

Recioto della Valpolicella Classico DOC:
• Careful selection of grapes from specific vineyard parcels that are uniquely suitable for Recioto
• Recioto refers to the “ears” of the grape clusters, the upper shoulders of the bunches that get the most sunlight and are the most ripe. The wine must have significant sugar to go through two alcoholic fermentations and remain sweet.
• Recioto must have significant levels of residual sugar after alcoholic fermentation
• After harvest, grapes sit in wooden boxes or on rush mats
• Careful attention is paid to the positioning of the grapes so the appassimento can occur naturally
• Noble rot starts to appear in November and develops mostly in January
• Grapes are pressed at the end of January and after 20 days of maceration, alcoholic fermentation begins with indigenous yeasts
• Fermentation lasts 45 days
• Wine is then racked and ages in Slavonian oak barrels for five to six years
• All of Quintarelli’s wines are capable of very, very long aging, but none more so than the Recioto

Alzero Cabernet IGT:
• Harvested before most other grapes, at the end of August and beginning of September
• Careful selection of grapes during harvest
• After harvest, grapes sit in wooden boxes or on rush mats
• Dried grapes are pressed in mid-December
• Grapes are pressed and after 20 days of maceration, alcoholic fermentation begins with indigenous yeasts
• Fermentation lasts approximately 50 days
• Wine is then aged in French barrels for two or three years, then racked into Slavonian oak barrels for four more years
• During this aging process, additional alcoholic fermentations take place

Amabile del Cerè “Bandito” IGT:
• Harvested before most other grapes, at the end of August and beginning of September
• Careful selection of grapes during harvest
• After harvest, grapes sit in wooden boxes or on rush mats
• Grapes are pressed at the end of January/beginning of February when noble rot has developed on 30% to 40% of the grapes
• Fermentation starts with indigenous yeasts after 20 days and last approximately 50 days
• Wine is aged in French oak barrels (Limousin, Allier, Tronçais) for five to six years
• During the aging process, alcoholic fermentation continues
• The rarest of all the Quintarelli wines—the current vintage is 2003 and the one before was 1990. It is named after a lost barrel that was hidden under food stores and undiscovered during a Nazi raid of the property during WWII. The barrel was discovered years later and the wine had aged beautifully.

General Information

Country
Italy
Region
Veneto
Appellation(s)
Amarone della Valpolicella, Recioto della Valpolicella, Valpolicella, Veneto IGT
Producer
Quintarelli Family
Founded
5th Generation
Annual Production
4,000 cases
Farming
Traditional

Gallery