It is impossible to speak about Quintarelli without superlatives. The name itself stands for so much: the family, the wines, a style, a tradition, a way of doing things. Giuseppe, fondly known as “Bepi” to those closest to him, was a perfectionist in every way. From the beautiful handwritten labels to the best possible quality cork, to the exquisite wine in the bottles, the Quintarelli name is the ultimate indication of an artisanal, handmade, uncompromising wine of the highest quality.

The winemaking process for Amarone is an exercise in patience. The best clusters are selected during harvest and left to dry on wooden boxes or mats. After several months, the dehydrated grapes are pressed at the end of January and undergo twenty days of skin contact with alcoholic fermentation on ambient yeasts. The entire fermentation lasts forty-five days, and the wine is then racked into Slavonian oak casks for seven years, slowly concluding alcoholic fermentation during aging, thus resulting a dry wine.We secured the largest quantity we could of this wine. As this was a grand total of thirty-three bottles, it is easy to understand the true demand for and scarcity of Quintarelli wines.