Giuseppe Quintarelli
Summary
Giuseppe Quintarelli operates a 12-hectare family estate in Negrar's hillsides of Valpolicella Classica, where their strategically positioned vineyards between 150-300 meters feature calcareous-clay soils ideal for producing Amarone and traditional Valpolicella wines. The estate maintains strict adherence to historic methods, including pergola veronese training and extended appassimento periods of 60-100 days, followed by lengthy aging in Slavonian oak barrels.
Heritage & Leadership
The Quintarelli estate, located in Negrar within Valpolicella's Classica zone, has been family-owned and operated since 1924. Giuseppe Quintarelli guided the winery's development for over five decades until his passing in 2012. Today, his daughter Fiorenza and son-in-law Giampaolo Grigoli maintain leadership of the estate, continuing the family's winemaking traditions in the hills of Valpolicella.
Vineyards & Wines
The estate encompasses 12 hectares of hillside vineyards in Negrar, positioned between 150 and 300 meters above sea level. The vineyards feature calcareous-clay soils typical of the region's hillsides. Traditional Valpolicella varieties dominate the plantings, with Corvina, Corvinone, and Rondinella comprising the majority. The Ca' Paletta vineyard serves as one of the estate's principal sites for their top wines.
Philosophy & Practice
Quintarelli maintains traditional viticultural practices, including the pergola veronese training system. Their approach to harvest involves multiple passes through the vineyards, selecting grapes at optimal ripeness. For their Amarone production, carefully selected grapes undergo appassimento (drying) for 60 to 100 days. Aging takes place in large Slavonian oak vessels, following historical Valpolicella methods. Each wine follows specific aging protocols based on the traditional requirements of its classification.