2014 Quintarelli Rosso del Bepi IGT

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

Amarone is only produced in exceptional years, in "average" years, the wine is declassified and bottled as Rosso del Bepi. In poor years, neither Amarone nor Rosso del Bepi is produced. Grapes are carefully selected during harvest, after which they sit in wooden boxes or rush mats. Careful attention is paid to the positioning of the grapes so the appassimento can occur 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 before the wine is racked and ages in Slavonian oak barrels for 7 years. Alcoholic fermentation continues during this aging period, creating a dry white.