Giuseppe Quintarelli Rosso Ca del Merlo 2009


A single vineyard bottling

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

Half of harvested grapes are pressed immediately after harvest, and the rest, dried for 2 months.
After 3-4 days of maceration, primary fermentation starts with indigenous yeasts. Wine is racked and then sits until February. The wine is then racked onto the lees, from Amarone, beginning secondary fermentation (Ripasso). The wine is then racked once again into barrel for seven years. 

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