Giuseppe Quintarelli, Rosso Del Bepi IGP, 2016

Giuseppe Quintarelli’s Rosso Del Bepi is a remarkable Veneto red that captures the estate’s signature depth, generosity, and extraordinary craftsmanship. Made from fruit selected from the same prized 11 hectares as the Amarone, it serves as a profound expression of the Quintarelli style in vintages when the house chooses not to bottle Amarone. A wine with serious historical and collector appeal, it reflects one of Italy’s most revered traditional producers.

Tasting Notes
In the glass, Rosso Del Bepi shows a deep, inviting ruby tone that hints at its concentration and age-worthy structure. The nose is wonderfully expansive, with layers of raspberry, strawberry, cherry, plum, and redcurrant, unfolding into dried fig, prune, and date notes, all lifted by a vivid thread of spice. The palate is rich yet dry, offering a seamless wave of fruit, savory complexity, and fine-grained structure. There is an almost hypnotic balance between ripe red fruit, dried fruit character, and warming spice, with the kind of depth and harmony that only becomes more compelling with time. This is a wine built for the long haul, with aging potential that can extend for decades—up to 50 years in exceptional vintages.

Production
The grapes come from Quintarelli’s carefully tended vineyards in Veneto, including the same 11 hectares used for Amarone production. The blend is based on Corvina and Corvinone, with Rondinella and a portion of Cabernet Sauvignon, Cabernet Franc, Nebbiolo, Croatina, and Sangiovese, adding complexity and aromatic nuance. The fruit is dried in small wooden crates until January, then pressed and fermented on the skins for around 20 days; fermentation proceeds slowly and naturally at cool temperatures with indigenous yeast, taking up to 45 days. The wine then matures for seven years in Slovene oak casks before bottling.

Food & Serving
This is an ideal match for rich, flavorful dishes such as braised beef, game, roast lamb, truffle-based pasta, aged cheeses, and slow-cooked Mediterranean cuisine. Serve at around 16–18°C, and consider decanting for several hours to allow its layered aromas and textures to fully open.

Producer
Giuseppe Quintarelli is one of the legendary names of Veneto and a benchmark producer for Amarone and traditional Valpolicella-based wines. The estate is celebrated for its meticulous, old-school winemaking and exceptionally long élevage, which has earned it an almost cult-like reputation among collectors and wine lovers. Quintarelli’s wines are widely regarded as some of the most important and age-worthy expressions in the region.

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