Quintarelli VS Dal Forno Tasting at Wine Watch

Wine hath drowned more men than the sea.
THOMAS FULLER

This is annual event here at the Wine Watch. We show the wines of these two producers every year at a "Once in a Lifetime" tasting event and then every other year we show them against each other.  Although the styles are dramatically different both producers make top level of quality and sacrifice quantity over quality and the price reflects the demand for these wines in the market place.

Dal Forno is a bit more progressive thinking aging his wines in new French Oak and making a dryer style of Amarone by not drying the grapes for as long as Quintarelli.

Although Giuseppe Quintarelli passed away last year his wines will forever be iconic examples of this ancient style of making wine by drying the grapes before fermenting.  These wines are incredibly rare and to be opening up 10 bottles on one evening categorizes this evening as a "once in a lifetime" experience.

Join us as we experience some of the top vintages for this region and some of the most sought after wines from the Veneto in an all out battle over who's wine reigns supreme- the godfather of Verona, Giuseppe Quintarelli or the new kid on the block, Romano Dal Forno.

Wine Watch Caterings Toni Lampasone will be making a special menu to accompany the wines. The fee for this "Once in a Lifetime" wine tasting event is $395 per person, for reservations call 954-523-9463.

Quintarelli VS Dal Forno Tasting at Wine Watch
Friday, May 24, 2013
7:00 pm

Tasting Line-up:

Flight One:

1990 Dal Forno Romano Amarone della Valpolicella

(95 Points) I do not drink much Amarone (although I methodically taste them every year) as I find most of it to be too pruny, somewhat oxidized, and not fresh enough, even allowing for the particular style of these wines. Yet even I get excited by such spectacular Amarones. Quintarelli has made many great ones, and I have enough bottles in my cellar to prove my faithfulness to his wines. The profound 1990 Amarone della Valpolicella is a magnificent example of Amarone. Dry and massively proportioned, with a dark plum color, this wine offers up copious quantities of chocolate, smoke, tar, and sweet pruny fruit, with intriguing nuances. Full-bodied, powerful, and rich, with no hard edges, this is a heady, sensationally-endowed wine that should drink well for 15 years. Wow! An amazing wine.

Readers who follow the Italian wine scene must argue incessantly over who makes the greatest wines of Veneto - Quintarelli or Dal Forno Romano? Both are at the top of their game, producing spectacular wines that are reference points for an area of northeast Italy that is beginning to show signs of awakening from a long period of moribund mediocrity. Wine Advocate #112, Aug 1997

1991 Quintarelli Amarone della Valpolicella

This is not considered to be a great vintage in the Veneto but with Quintarelli there are only bad years when he does not make the wine.  If Quintarelli made and amarone it is of outstanding quality and this will be an interesting comparison a GREAT vintage from Dal Forno and an AVERAGE vintage from the master.

Flight Two:

1994 Dal Forno Amarone Della Valpolicella
NA

(97 Points)  Amarone is an acquired taste, given its size as well as earthy, tarry characteristics. Certainly this wine reaches new levels of extract and richness, yet is dry, well-balanced, and, because of its extravagant richness, able to hide the whopping 16.5% alcohol it routinely possesses.

The spectacular 1994 Amarone exhibits amazing freshness for a wine of such mass, size, and concentration. It oozes across the palate, but never comes close to being heavy. There are amazing quantities of truffles, smoke, black fruits, and licorice present in this exquisite wine. This is the product of a true genius. It should drink well for a minimum of two decades. Wine Advocate #130, Aug 2000

1995 Quintarelli Amarone Della Valpolicella
List $550               Sale $484

(88 Points)  A pretty and balanced Amarone, with plum and cherry aromas and hints of red licorice. Medium- to full-bodied, with fine tannins and a delicious, fruity finish. Lots of finesse. Estimated price. Drink now. 1,000 cases made. –JS  Wine Spectator Issue: Web Only - 2002

I know that 88 points is not impressive for a wine that costs $400 per bottle but wait till you taste this wine it is Most Excellent, I have had the 1995 Quintarelli Amarone many times and the complexity of this wine is dazzling, still quite youthful this wine has layers of spice, mineral and sweet cherry and plum fruit, coco and balsamic notes. 

Flight 3

1997 Dal Forno Romano Amarone della Valpolicella
NA

(99 Points) The outrageous 1997 Amarone (17.5% alcohol) was aged 28 months in 100% new French oak. An inky/purple color is followed by sumptuous aromas of blueberry liqueur intermixed with truffle, graphite, camphor, and vanilla scents. This remarkable offering is immensely full-bodied and super-concentrated, with great purity, symmetry, and length. It is the stuff of legends! How long will it last? Who knows? Certainly this wine is capable of evolving for 15-20 years. Wine Advocate #144, Dec 2002

1997 Quintarelli Amarone della Valpolicella
List Price: $475.00             Sale $418

(94 points) Quintarelli’s 1997 Amarone is seductive from the first aromas that float from the glass. It offers a myriad of dried cherries, plums, tea leaves, earthiness, spices, smoke and herbs in a deceptively medium-bodied style bursting with flavor. Constantly changing in the glass, this is a sensual wine of contrasts; it is sweet yet dry, rustic yet incredibly elegant, all at the same time. Unfortunately I have encountered a significant amount of bottle variation with this wine, most recently from two bottles purchased at the same shop. Bottle variation is always frustrating but at roughly $350 a pop this degree of inconsistency is especially painful. A bottle tasted several months ago showed levels of volatile acidity that are high even for this producer, and which obscured everything else in the wine. This bottle, though, tasted in August of 2007, was magical. The phrase caveat emptor has never been more appropriate. Anticipated maturity: 2007-2017. eRobertparker.com #173, Oct 2007

This was the wine of the night the last time we showed it. 1997 is one of the greatest vintages in modern times for this region. This wine had an incredible bouquet of dark spices, bitter chocolate, clay like minerality and plum and black cherry fruit. Smooth and silky texture on the tongue with wonderful concentration and depth of flavors, everything in perfect balance with a finish that goes on and on. Finish 50+ KILLER

Flight Four:

2004 Dal Forno Romano Amarone della Valpolicella
Price: $550.00    Sale $484
Quantity in Stock: 15

(98 Points) The 2004 Amarone della Valpolicella is one of the most monumental young wines I have ever tasted. This is an especially silky, elegant Amarone from Dal Forno that avoids the heaviness of some previous vintages. Blackberry jam, crushed rocks, minerals, violets, new leather and bittersweet chocolate are some of the nuances that emerge over time. This is every bit as majestic as it was every time I tasted it from barrel over the last few years. The silky, exceptionally polished tannins make the 2004 approachable today, but the wine will be even better in a few years. Anticipated maturity: 2014-2029.

These two new releases from Romano Dal Forno are nothing short of extraordinary. Unfortunately readers will have to wait until the Fall for the 2004 Vigna Sere (the wine previously sold as Recioto), one of the most monumental young sweet wines I have ever had the pleasure of tasting...and make no mistake about it, this is a wine I did not spit the last time I sampled it! Wine Advocate #193, Feb 2011

2006 Quintarelli Amarone della Valpolicella
List Price: $475.00             Sale $418

This is one of the hardest wines to come by from Italy. This wine comes primarily from the indigenous Corvina, as well as Rondinella with a small percentage of Molinara with traces of Cabernet, Sangiovese, and Nebbiolo. A truly stunning wine with great potential for long-term aging, but is tremendously rewarding to drink right now, but I would caution you to finish with this wine as it is hard to follow this wine with anything else. 

Bonus Round:

1997 Quintarelli Recioto
List $425               Sale $374             Magnum $1275 Sale $999

(94 Points) "The 1997 Recioto della Valpolicella Classico is a gorgeous, refined wine with layers of sweet, perfumed fruit that flow gracefully from its medium-bodied frame. The 1997 Recioto isn’t quite as extroverted as the profound 1995, but it does offer impeccable balance in a relatively understated, slender style for this house. Sweet spices, licorice, leather and incense linger on the long and immensely satisfying finish. I tasted the 1997 Recioto from both 375ml and 750ml bottles and found the wine consistently superb." The Wine Advocate

1997 Dal Forno Romano Recioto

This is one of the greatest wines that I have ever tasted. I only have a bottle of this wine in my private stash but this tasting would not be complete without it and you only live once so I want to make sure that I drink every bottle before leaving this earth!

Menu

Selection of Cheese: St. Andre, Blue Cheese, Beemster Gouda

Black Amarone Risotto with Reggiano Parmesan

Braised Beef Shortrib with Amarone Mole reduction

A bit about Quintarelli - The Godfather of the Veneto

nown as “The Master of the Veneto,” Giuseppe Quintarelli makes some of the world’s most sought-after wines. From aperitifs to digestifs, his limited production Amarones, Reciotos, and Valpolicellas are the benchmark for excellence. Their greatness stems from the inherent quality of the terroir and natural talent of this master, whose concept of vintage approval and strict grape selection rival great Chateau of Sauternes.  Quintarelli makes stunning wines in average vintages by hand picking everything and making severe selections- sometimes going cluster by cluster and selecting each individual berry!

Giuseppe puts his wines on the market when he deems them ready, often keeping them in the cellar for decades until the right moment arrives.  Quintarelli Produces around 2,500 cases of Valpolicella, 850 cases of Amarone and 300 cases of Recioto.  Valpolicella is a terroir with a long history.  It has weathered difficult times and has now been saved by the commitment of a large number of young producers, and the example of a great one, Guiseppe Quintarelli.  Giuseppe’s winery, situated at Negrar on the gentile Valpolicella hills, has 12 hectares of vineyards at an average altitude of 240 meters above sea level.  Some of the grapes are brought in bringing the average annual production up to 50-60,000 bottles.  In the best years, Giuseppe Quintarelli makes an Amarone Riserva, and of course 1990 was no exception.  Before release, this seriously good wine spent ten years ageing in Slavonian oak barrels.  The deep garnet hue is appealing and there are sweet cocoa powder and ripe berry fruit on the nose.  The palate is generous with plums, fruit liqueur and coffee in a harmonious, lingering profile.  The Alzero, made from raisined Cabernet Franc grapes is deep ruby red and proffers aromas of red peppers, vegetables and tobacco on the nose.  The palate has remarkable finesse and hints of cocoa, morello cherries, pepper and pencil lead create a very stylish, bitter-sweet effect.  The fresh-tasting nicely rounded Valpolicella has hints of aromatic herbs, cherry fruit and liquorice, as well as good extract.

According to archaeological evidence vines were growing in the Valpolicella area some 40 million years ago, but winemaking probably came about around the 5th century BC somewhere that is now referred to as Fumane, the home of one of the most famous Amarone producers, Allegrini.  This wine was referred to as Retico and came from the county of Catullus, Verona.  Late in the Roman period the name Retico changed to Acinatico.    Cassiodoro, a famous Italian minister to the Ostrogoth king Theodoric, has been quoted making reference to Acinato:  “It has a pure and exceptional taste and a regal color, so that you may believe either that purple got its colour from the wine or that the wine is the epitome of purple.  Its sweetness is of incredible gentleness, its density is accompanied by an indescribable stability and it swells over the tongue in such a way that it seems either a liquid made of solid flesh or else a drink to be eaten.”

Valpolicella, according to some accounts, means “valley of many cellars,” which seems fitting.  It is derived, they say, from the Greek word poli (many) and the Latin cella (cellar).   This area is approximately 27 miles long and 5 miles wide, it passes north and west of Verona, extending from the Adige River to the Cazzano Valley.  Bardolino and Lake Garda lie to the west and Soave to the east.  The land ranges in altitude from 490 to 1,475 feet above sea level.  The vines in the classico district to the northwest of Verona, are planted on the hillsides and mountain slopes of the valleys of the Adige tributaries and the Fumane, Marano, and Negrar torrents.  Some of the vineyards are terraced with stone.  The cretaceous, calcareous soil is of glacial origins.  And volcanic activity in this area contributed elements to the soil as well.  

The area around Sant’Ambrogio is considered the heart of the Amarone production zone.  Within this area, northeast of Gargagnago, is a valley called Vaio Armaron, which may have given the wine its name.   The blend of grapes typically used in Valpolicella is Corvina (40%-70%), Rondinella (20%-40%), Molinara (5%-25%) and may contain up to 15% Negrara Trentina, Rossignola, Dindarella, Barbera, and/or Sangiovese.  Before 1989 producers were allowed to add as much as 15% of grapes, must, or wine from outside the zone to correct problems from a weak vintage, but this practice is prohibited today.  Corvina contributes color, body, bouquet, flavor, and the basic Valpolicella character to the wine.   Rondinella, which is resistant to disease and rot, is added for its color and strength, tannin and vigor, it also adds some refinement to the azromas.  Molinara, or Mulinara, is also known as Rossara Veronese and Rossanella, is blended in to make the wine lighter and more drinkable.  It also contributes dryness and acidity, as well as that characteristic bitterness.  Negrara, adds softness, freshness and early drinkability.

The first dry Amarone, according to writer Cesare Marchi, was the result of a fortunate accident.  In the early 1950s, Adelino Lucchese, Bertani’s cellarmaster, discovered a barrel of wine in the cellar that had been overlooked and neglected for some time.  Certain that it had spoiled he was about to discard its contents, when curiosity prompted him to take a taste just to see what had happened.  He was astonished to discover that the forgotten wine had a velvety texture and a penetrating perfume, a slightly bitter taste, but not at all unpleasant.  There is however evidence that the Romans made a type of bitter Recioto for diabetics or other people who couldn’t take sugar.  Sandro Boscaini of Masi pointed out that some of the oldest families in Valpolicella, the Count Campostrini and Count Serego Alighieri, as well as his own produced an Amaro, a dry Recioto.  This would seem to indicate that Amarone is considerably older that Marchi admits.  According to another book called Valpolicella Spolendida Contea Dei Vino, written by Lamberto Paronetto, the name Amarone has been in use since the eighteenth century.  It became popular at the beginning of this century and the name could very well be derived from the Italian word amaro, meaning “bitter” (scholar Scipione Maffei, writing in the first half of the eighteenth century, refers to an amaro, a dry wine from the Valpolicella area), or it could come from Vajo Armaron, where some highly regarded Amarones have been produced for ages. 

A bit about Dal Forno Romano:

A few years ago the last day of the Vinitaly we left early to go see one of the producers that does not show his wines at the fair- Romano Dal Forno.   We just happened to be doing a tasting with this producers wine in a few weeks after my return, so I was anxious to learn more about this producer from the horse’s mouth.

Although Romano’s wines have become some of the most sought after in all of Italy, there are not many people that know a lot about them, many people believe that he was a pupil of the great Giuseppe Quintarelli.  Well it is true that Dal Forno is a good friend of Quintarelli and that it was Giuseppe’s passion for winemaking that inspired Romano to get into the wine business, however he never worked for Quintarelli like so many wine experts have claimed.  Romano’s family had been land owners in Valpolicella for several generations and they owned vineyards, but they had always sold their grapes to other producers.  Romano never went to enology school, he is a self taught winemaker, his first vintage was 1983 and over the course of the next few he quickly became one of the rising stars of this area. 

His approach to making Amarone is very different from Quintarelli and collectors usually will like one or the other rather than both.  Quintarelli dries his grapes for upwards of six months before crushing them.  This causes the resulting wines to be rather sweet in style.  Romano prefers the taste of dryer wines so he only leaves his grapes to dry for one to two months, thus the resulting wines are fairly dry in style.

When you walk down to the cellar, the stairs are made of white marble tile that has been tumbled so that the surface is not slippery, everything that Romano does is well thought out, he is a perfectionist and it shows in his cellar and in his wines.  The brick work on the ceilings of the cellar is a mosaic and really makes the cellar one of the most attractive that you will encounter.  The barrles are stained in the centers so you will not notice the drippings from topping off.  It seems like every little detail has been thought out.

His greatest recent vintages are:  1996, 1997, 1998, 2001, and the 2004 which is still in barrique.  The Valpolicella is one of the most concentrated and rich that you will encounter and is rich enough that it could be mistaken for Amarone.  The magical elixir, Recioto was declassified in 2003 because it failed the tasting panel from the DOC and will from this vintage on be simply entitled late harvest with the name of the vineyard, Vigna Sere.  There are two tests that Valpolicella, Amarone and Recioto have to pass before they are allowed to carry the DOC title.  One is a chemical analysis that measures both the sugar content and the grape varietals.  The second is a physical tasting that the DOC panel conducts to ensure that the wine resembles the style of wines that are produced in this area.  The Recioto in 2003 passed the chemical analysis but the tasting panel failed this wine for being to astringent, this may have angered Dal Forno as he stated that this wine will no longer be submitted for DOC status. 

We were like kids in a candy store during our visit as the exuberant wine producer showed us his newest wines that were still in barrique.  Romano is very passionate about his wines and you could tell that he was glad to have a group of his fans in his home to learn more about what makes this producers wines so unique.

His journey stared with the 1983 vintage and every vintage he has continued to improve his wines by making progress in the vineyard as well as developing new techniques in the winery.  He began a complete renovation and expansion of the winery in 2005 and it was completed by the end of 2007 just in time for the harvest.  One of the things that he stresses is cleanliness.  Some producers of Amarone like to have a bit of "Noble Rot" in their wines.  Romano feels that there is nothing noble about rot, therefore he goes to every extreme to ensure that there is none in his cellar.  The new facility has a series of fans to circulate the air in the cellar so there is very little moisture, which is one of the largest contributors to the formation of mold in the cellar.

Any great producer will tell you that great wine is made in the vineyard and Dal Forno is no exception to this rule.  Dal Forno spends a lot of time tending his vines and has planted several new acres of vines to increase the size of his production which now hovers at around 20,000 cases of the four wines. 

Wines available from Quintarelli and Dal Forno here at Wine Watch

Dal Forno Romano wines Available

2006 Dal Forno Romano Valpolicella
Price: $118.50    Sale $104.28
Quantity in Stock: 6

(91 points) Romano Dal Forno’s 2006 Valpolicella Superiore is dark, rich and powerful. Firm yet well-integrated tannins frame black cherries, mocha, licorice and spices in this deep, broad-shouldered wine. The 2006 boasts tons of depth and richness in a sophisticated, sleek style. I was quite surprised to see the 2006 drink well with just a few hours of air. Anticipated maturity: 2014-2018.  eRobertParker.com #199 Feb 2012

2004 Dal Forno Romano Amarone
Price: $550.00    Sale $484
Quantity in Stock: 15

(98 Points) The 2004 Amarone della Valpolicella is one of the most monumental young wines I have ever tasted. This is an especially silky, elegant Amarone from Dal Forno that avoids the heaviness of some previous vintages. Blackberry jam, crushed rocks, minerals, violets, new leather and bittersweet chocolate are some of the nuances that emerge over time. This is every bit as majestic as it was every time I tasted it from barrel over the last few years. The silky, exceptionally polished tannins make the 2004 approachable today, but the wine will be even better in a few years. Anticipated maturity: 2014-2029.

These two new releases from Romano Dal Forno are nothing short of extraordinary. Unfortunately readers will have to wait until the Fall for the 2004 Vigna Sere (the wine previously sold as Recioto), one of the most monumental young sweet wines I have ever had the pleasure of tasting...and make no mistake about it, this is a wine I did not spit the last time I sampled it!

Quintarelli Wines Available:

2011 Quintarelli Bianco Secco Ca’ Del Merlo
Price: $48.50       Sale $42.68          Case $495

The master of red makes a stunning white as well, an artful blend of Garganega, Trebbiano Toscano, Sauvignon Blanc, Chardonnay, and Saorin (believed to be a clone of the Tokay grape and meaning "flavor" in Veronese dialect). This marks the debut arrival of the 2011, providing a glimpse of what we can expect from Giuseppe in his standout reds. Deft balance on the floral nose and in the brisk but full palate. It finishes with a seductive hint of dried honey and minerals.

2008 Quintarelli Primofiore 
Price: $63.00       Sale $55.44          Case $643

This is the entry level red from Quintarelli, produced from Corvina Veronese, Corvinone, Cabernet Sauvignon, and Cabernet Franc that completes their ripening after being picked and stored in wooden boxes, a technique that creates a more full-bodied, voluptuous wine. 'Primofiore' here meaning first press, receives treatment from the fresh Amarone to provide rich flavors of cherry liqueur, fresh cut flowers and exotic oak spice - this wine is meant to be consumed young and from recent experience I can tell you it is excellent with Turkey.

Valpolicella and Rosso Ca Del Merlo

The wine of Valpolicella is made in various styles.  The most common is the light-bodied, dry, fruity red.  This wine is most appealing when drunk young and cool.  Some producers make a more serious style of Valpolicella using a method known as ripasso.  This word is derived from the Italian verb ripassare, meaning "to pass over" or "to do something again."  In the late winter or spring, occasionally later, the new Valpolicella is refermented on the grape pomace from the Amarone, which still contains a lot of sugar.  The wine is put into the barrels that had been used to ferment the Amarone immediately after the wine is drawn off.  The pomace, still high in sugar, nutrients, and extract, activates an alcoholic refermentation.  The temperature increases, due to the warming of the season combined with the warm pomace, causes the development of Saccharomyces bayanus yeasts, which bring about the refermentation of the Valpolicella.  This adds alcohol, total acidity, dry extract, and glycerine to the wine.  The alcohol increases 1.5 to 1.7 percent and total acidity 0.5 to 1 percent.  The wine becomes deeper in color, bigger in body, and richer in alcohol, extract and tannin.  In fact at one time the wines of the Veronese hillsides were classified by the farmers according to their degree of sweetness, and they were priced accordingly, with the sweetest wines commanding the highest prices.  The recioto wines were the sweetest, mezzo recioto was medium sweet, pastoso off dry, and amaro dry.  The first two wines here are made from the same varietals as Quintarelli’s Valpolicella, however the Ca del Merlo (NOT Merlot) is aged longer in large wood vessels and comes from a single hilltop vineyard named after a plot of land where a large Merlo (bird) sat perched on a tree overlooking the hillside.

2003 Quintarelli Valpolicella Classico Superiore 
Price : $91.75      Sale $80.74          Case $936

2003 Valpolicella Classico Superiore Magnums
Price: $239                          Sale $211

2003 Valpolicella Classico Superiore (3.0L)
Price: $478                          Sale $421

2003 Quintarelli Rosso Ca’ Del Merlo 
Price : $91.75      Sale $80.74          Case $936

2003 Rosso Ca del Merlo Magnums
Price: $239                          Sale $211            

Rosso del Bepi - The wine Quintarelli makes when there is no Amarone

Since Giuseppe demands absolute top quality, he labels his Amarones only in exceptional vintages; in lesser vintages he refuses to produce any Amarone at all; but in fair years he declassifies it, giving it an IGT appellation and calling it Rosso del Bepi, as in 1996, 1999 and 2002.  Forward, delicious, and already becoming a cellar addition for many collectors. Made from the classic Amarone formula of Corvina, Rondinella, with Cabernet, Nebbiolo, Croatina, traces of Molinara and Negrara.

2002 Rosso del Bepi Magnums
Price: $480                          Sale $422

2002 Quintarelli Rosso Del Bepi
Price: $193                          Sale $169.84       Case $1969

Amarone della Valpolicella - The top dog

This is one of the hardest wines to come by from Italy. This wine comes primarily from the indigenous Corvina, as well as Rondinella with a small percentage of Molinara with traces of Cabernet, Sangiovese, and Nebbiolo. A truly stunning wine with great potential for long-term aging, but is tremendously rewarding to drink right now, but I would caution you to finish with this wine as it is hard to follow this wine with anything else.

2000 Quintarelli Amarone della Valpolicella
Price: $1750        Sale $1488
Quantity in Stock: 1

2000 Quintarelli Amarone della Valpolicella
Price: $400.00    Sale $352
Quantity in Stock: 11

2003 Quintarelli Amarone Della Valpolicella Classico
Price: $379                          Sale $333.52       Case $3866

2003 Amarone della Valpolicella Classico Magnums
Price: $828                          Sale $728.64

1995 Quintarelli Amarone della Valpolicella
Price: $550.00    Sale $484
Quantity in Stock: 6

1998 Quintarelli Amarone della Valpolicella
Price: $325.00    Sale $286
Quantity in Stock: 2

(93 Points) The 1998 Amarone reveals a gorgeous nose along with ripe red cherries, cough syrup, spices and minerals on a medium-bodied frame. Made in a sweet, inviting style, it offers excellent length as well as purity in a very classic style. It also appears to have enough fruit to compensate for the volatile acidity which is present. Anticipated maturity: 2007-2018. eRobertparker.com # 173, Oct 2007

The Amarone Riserva - Even rarer than the Amarone

2003 Quintarelli Amarone Della Valpolicella Classico Riserva
Price: $716.50    Sale $630.52

2003 Amarone della Valpolicella Classico Riserva Magnums
Price: $1605        Sale $1412          

Alzero - The most exotic wine that Quintarelli makes

1997 Quintarelli Alzero
Price: $550.00    Sale $484
Quantity in Stock: 5

(97 Points) Quintarelli's 1997 Alzero is a masterpiece. Blessed with extraordinary, captivating aromatics, it reveals new layers of spice, licorice, coffee, chocolate, cassis, minerals and sweet dark fruit with each successive taste. What I find most remarkable about this wine is that, despite being packed with jammy, concentrated fruit, it is remarkably light on its feet. It is a wine I never tire of tasting and is not to be missed. Anticipated maturity: 2007-2017. eRobertparker.com # 173, Oct 2007

1995 Quintarelli Alzero
Price: $695.00    Sale $611.60
Quantity in Stock: 6

2001 Quintarelli Alzero Cabernet Magnums
Price: $1079        Sale $949.52      

Older vintages of Alzero are very rare and even the first year 1983 is still drinking well, we showed it at one of our Quintarelli events a few years ago.  The magnums of this wine are a real find and will last the rest of your lifetime in your cellar.

Recioto - An Ancient style of wine

Quintarelli's Recioto is simply magical and tasting the 1997 vintage is worth the price of admission for this tasting.  We also have a few older vintages of this wonderful elixir as well as the current release in stock here at the Wine Watch.

2001 Quintarelli Recioto Della Valpolicella Classico 
Price: $395                          Sale $347.60       Case $4029

2001 Quintarelli Recioto Della Valpolicella Classico (375ML)
Price: $201.25    Sale $177.10       Case $2053

1995 Quintarelli Recioto (375ml)
Price: $187.50    Sale $165
Quantity in Stock: 8

For 100 years this small producer from the Veneto has been exporting limited quantities to the U.S. The absolute traditionalist has not changed the techniques set by his father. As those who are familiar with Quintarelli know, he creates miracles in off vintages and legends when Mother Nature shines - and in 1990, 1993 and 1995 she did just that, rivaling her efforts of 1990 and perhaps 1976 or 1985. For Giuseppe, like his father, the challenge of Recioto is a labor of love. After arrested fermentation, which provides Recioto's distinctive sweetness, this wine's vinification follows the same pattern as for the Amarone.

Amabile Bandito - Even rarer than rare

The Amabile is the rarest of all the Quintarelli wines and it is also referred to as the Chateau D'Yquem of Italy.

2003 Quintarelli Amibile Del Cere Bandito
Price: $554                          Sale $487.52       Case $5651

2003 Quintarelli Amibile Del Cere Bandito (375ML)
Price: $288                          Sale $253.44       Case $2938

1990 Quintarelli Amabile Del Cere (375ml)
Price: $250.00    Sale $220
Quantity in Stock: 6

1990 Quintarelli Amabile Del Cere
Price: $500.00    Sale $440
Quantity in Stock: 6

(97 Points) The 1990 Amabile del Cere is a relatively recent release from the winery. This sweet white dessert wine flows from the glass with endless nuances of licorice, roasted coffee beans, toffee, star anise and sweet spices, showing remarkable purity. The layers of fruit and complex tertiary aromas lead to a long, caressing finish that lingers on the palate with tons of elegance. This sublime dessert wine is another gem from Quintarelli. Anticipated maturity: 2008-2018.

It isn't easy to keep up with Giuseppe Quintarelli, as this legendary producer releases his wines when he feels they are ready, not a moment sooner. As is often the case, these are some of the most mind-blowing wines being made anywhere, but sadly, prices are equally dizzying. Still, for readers who can afford them, these are reference-point wines. Wine Advocate # 179, Oct 2008