Double decanted to breathe for a couple of hours prior to dinner. Very little sediment.
15% abv. Blend of Corvina, Corvinone and Rondinella. Average age of vines is 30 years on limestone and basalt substrate.
Vinification process:
• 50% of grapes are pressed immediately after harvest, 50% are dried for 2 months
• 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
The 2006 is an elegant mid-weight wine that is very approachable now. Red currant, spice, tobacco, herbs, hint of goudron. Food friendly savory sweetness from appassimento method of vinification. Lovely spicebox florals on the nose.
This is a very enjoyable wine. One of my favorite producers since Mark Scudiery introduced me to the joys of Quintarelli several years ago.
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