Quintarelli Rosso del Bepi 2016

Quintarelli Rosso del Bepi 2016 is one of the Veneto’s most sought‑after reds, crafted in the legendary Quintarelli style from partially dried Corvina, Rondinella and a touch of Cabernet Sauvignon. Made in the traditional appassimento method, it offers a more approachable – yet still profoundly complex – expression of what would otherwise be Amarone. Rosso del Bepi is released only in vintages that don’t quite meet the strict criteria for the estate’s Amarone, making it a rare insider’s secret with all the character of a great Quintarelli wine at a slightly more accessible level.

Tasting Notes
In the glass, the 2016 Rosso del Bepi shows a deep garnet core with ruby highlights, dense and luminous, hinting at concentration and maturity. The nose is intensely perfumed and layered: ripe black cherries, dried red plums and wild berries mingle with notes of dried rose petals, tobacco, cocoa, sweet spices, balsamic herbs and a subtle touch of leather and forest floor. On the palate, it is rich yet remarkably balanced, with Quintarelli’s hallmark combination of depth, freshness and finesse. Flavors of macerated cherries, blackcurrant, fig and sultanas are wrapped in velvety tannins, supported by vibrant acidity that keeps the wine lifted and energetic. Nuances of licorice, dark chocolate, roasted coffee, cinnamon and savory herbs unfold slowly with air, leading to a very long, graceful finish. While already highly enjoyable, the wine is built for longevity; properly cellared, it will continue to develop greater complexity and tertiary notes over the next 10–15 years and beyond.

Production
Rosso del Bepi hails from the hills of Veneto, where Quintarelli’s old vines grow on poor, well‑drained soils rich in limestone and volcanic components, contributing both structure and aromatic lift. The grapes – primarily Corvina and Rondinella with a portion of Cabernet Sauvignon – are hand‑harvested at optimal ripeness and then partially dried (appassimento) for several months in well‑ventilated lofts, concentrating sugars, flavors and phenolics. After a long, gentle fermentation with extended maceration, the wine is aged for many years in large Slavonian oak casks, allowing it to evolve slowly, integrate its powerful components and gain the signature complexity and harmony for which Quintarelli is renowned.

Food & Serving
This is a majestic food wine that shines alongside rich, savory dishes: braised beef or veal, osso buco, roasted game, slow‑cooked lamb shanks, aged hard cheeses (such as Parmigiano Reggiano or Grana Padano) and truffle‑infused dishes all make exceptional partners. It also complements hearty risottos with porcini mushrooms or long‑simmered ragù. Serve at 16–18°C (60–64°F) to showcase its full aromatic range. Decanting for 2–3 hours is highly recommended in its youth to allow the wine to open up; even mature bottles benefit from at least an hour in a decanter before serving.

Producer
Giuseppe Quintarelli, often referred to as the “Maestro del Veneto,” built his family estate into one of Italy’s most revered addresses for traditionally made Amarone and Valpolicella. Located in the heart of the Valpolicella hills, the winery has long been synonymous with meticulous vineyard work, low yields and an uncompromising, time‑honored approach in the cellar. Quintarelli’s wines helped define and elevate the global reputation of Amarone and appassimento reds, setting a benchmark for craftsmanship and age‑worthiness in the region. Even after Giuseppe’s passing, the family continues to uphold his philosophy, producing some of the most collectible and respected wines in Veneto, with Rosso del Bepi recognized by enthusiasts as one of the great connoisseur secrets of the estate.

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