2016 Quintarelli Rosso Cà del Merlo IGT

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

A single-vinyard bottling, where 50% of the grapes are pressed immediately after harvest and the remaining 50% are dried for 2 months before pressing. After 3-4 days of maceration, primary fermentation starts with indigenous yeasts. Wine is racked and then sits until February, when it 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.