One of the undeniable flagships of the estate, comprised of a blend of 55% Corvina and Corvinone, 30% Rondinella and 15% Cabernet Sauvignon, Nebbiolo, Croatina and Sangiovese. Once picked, the grapes are dried for around two months before pressing. After racking what will become Amarone off its skins, the Valpolicella is added to the marc (the Amarone skins left behind). This is the ripasso process, which bolsters the wine’s complexity, color, and structure. A second alcoholic fermentation starts naturally, thanks to the residual sugar in the Amarone skins and the cellar’s native yeast. Once completed, the wine is transferred to large Slavonian oak botti where it remains for around seven years. This hallmark Valpolicella is spicy, rustic, and loaded with classic flavors of meat, strawberry jam, and wild herbs. There is fruit, particularly black cherries and plums, but the wine goes way beyond that - forest scents, roses, prunes, cocoa powder, and minerals. Concentrated yet perfectly balanced with great depth and complexity, intense yet elegant, and, like all Quintarelli's wines, never heavy.