2016 Quintarelli Valpolicella Classico Superiore DOC

Corvina, Corvinone, Rondinella, Molinara

50% of the grapes are pressed immediately after harvest, 50% are dried for 2 months. After 3-4 days of maceration, primary fermentation starts with indigenous yeasts. Wine is then racked, where it sits until februrary. Wine is racked onto the lees of the Amarone, which starts a second alcoholic fermentation. Afterwhich, the wine is racked into large Slavonian oak barrels for seven years.