Seventy to 80 percent of the wine’s quality comes from the vineyard, but these great wines, made from the drying of different grape varieties, are the result of ” blends ” that need long aging and can give their best after 10 or more years. The planetary success of these wines are the clearest demonstration of this, should there be any need.

Giuseppe Quintarelli’s name has been a guiding light in Valpolicella for years, representing the quintessence of an area that is now rightly recognized as among the most prestigious in Italian winemaking.
In the Negrar valley, twelve hectares of vineyards, where the native varieties of corvina, corvinone, rondinella and molinara meet, yield about 50 thousand bottles annually. We are talking about a very ancient history, which began in the early 1900s with Silvio Quintarelli, then continued, since the middle of the century, under the sign of tradition and the highest quality rigor with the youngest of his sons, “Bepi,” today the undisputed master of Amarone. Born out of the deepest respect for nature and a very strict selection of grapes, Quintarelli’s are wines with a capital “V,” labels that encapsulate important centuries-old skills and unique awareness, which year after year are put into practice, as much between the rows as in the withering techniques and cellar practices. But it doesn’t end there: those of Quintarelli are also wines that surprise for their great vitality, a characteristic that, as if that were not enough, makes them naturally predisposed for a very long aging, during which they improve enormously, then expressing themselves for a long time even after the bottle is opened.