The Quintarelli family celebrates 2004 as a grande annata—a great vintage—and you’ll see why with this latest release of Recioto, a wine made from ripe grapes dried for months and then fermented as much as nature allows. Each sip is a mind-melting experience, evoking dried fruit, baking spices, caramel, roasted nuts . . . This is the ultimate pairing for hard aged cheeses and almond biscotti, or perhaps you can simply enjoy this decadent treat—a combination of powerful structure and tender elegance—before a roaring fire on a chilly winter evening.
|Blend:||55% Corvina and Corvinone, 30% Rondinella, 15% Cabernet Sauvignon, Nebbiolo, Croatina, Sangiovese|
|Appellation:||Recioto della Valpolicella|
|Vineyard:||30 years average|
|Soil:||Limestone and Basalt|
|Aging:||Wine is then racked and ages in Slavonian oak barrels for five to six years|
Great winemakers, great terroirs, there is never any hurry. And I no longer buy into this idea of “peak” maturity. Great winemakers, great terroirs, their wines offer different pleasures at different ages.
Inspiring Thirst, page 312