Giuseppe Quintarelli Rosso del Bepi 2005


55% Corvina and Corvinone, 30% Rondinella, 15% Cabernet Sauvignon, Cabernet Franc Nebbiolo, Croatina, Sangiovese

Amarone is only produced in exceptional vintage. Any vintages that are 'less than', the wine is declassified and labeled as Rosso del Bepi. In less favorable vintages, neither Amarone, nor Rosso del Bepi is produced.

Careful selection of grapes during harvest. After harvest, grapes are carefully placed in wooden boxes or on rush mats, so that the drying process or 'appassimento' occurs naturally. Noble rot starts to appear in November and develops mostly in January. Grapes are pressed at the end of January and after 20 days of maceration, alcoholic fermentation begins with indigenous yeasts. Fermentation lasts 45 days. Wine is then racked and ages in Slavonian oak barrels for seven years. Fermentation may slowly continue, during this aging period, creating a dry, nuanced wine.

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