The Valpolicella Quintarelli Giuseppe is a reference point for the appellation. A prestigious red wine, with a complete taste. The first choice for every Valpolicella lover. Produced with 55% Corvina and Corvinone grapes, 30% Rondinella, 15% Cabernet, Nebbiolo, Croatina and Sangiovese. The harvest begins in mid-September and the grapes are harvested in wooden boxes and taken to the cellar to be immediately pressed. After about three or four days of maceration, the alcoholic fermentation begins, which takes place by indigenous yeasts and lasts about seven - eight days. After fermentation, Valpolicella rests until April before being "repassed", a technique that allows the wine to acquire greater complexity and structure. Once the Amarone has been drawn off, its pomace is combined with the Valpolicella, giving rise to a second spontaneous alcoholic fermentation. Once the fermentation is complete, the Valpolicella Quintarelli is transferred to large Slavonian oak barrels for 6 years, where it completes its maturation. The Valpolicella Classico Superiore Quintarelli Giuseppe has a beautiful ruby ​​red color with garnet reflections, an intense wine, with spicy and fruity hints of black cherry. On the palate it is full-bodied, with fine and balanced tannins.