The wines of Quintarelli are more a celebration of a region and its history and techniques than of specific grape varieties or terroirs. They are really more about the art of the blend, the patience of extended aging in cask and bottle, and the use of appassimento and ripasso techniques to further enhance complexity and age-worthiness. That’s why Cà del Merlo as a single-vineyard expression is a bit of an anomaly. Rather than being a single-vineyard wine, it is the opportunity for the Quintarellis to have a little more freedom with the blend outside of the school of Valpolicella. Always more primary than the Valpolicella, it showcases dark, palate-staining fruit that one must marvel at, given the wine’s age. Cà del Merlo is succulent and luscious, balanced beautifully by the imprint of the stony limestone and basalt hills on which the grapes are grown.
It is impossible to speak about Quintarelli without superlatives. The name itself stands for so much: the family, the wines, a style, a tradition. After all of the patience and care that go into the making of a bottle of Quintarelli, it truly does mean so much more than wine. Giuseppe, fondly known as “Bepi” to those closest to him, was a perfectionist in every way. From the handwritten labels, to the best quality cork, to the exquisite wine in bottle, the Quintarelli name is a stamp of authenticity and the ultimate indication of an artisanal wine of the highest quality. From the seductive Bianco Secco, to the exceedingly rare Bandito, the artistry and depth of the range is exceptional. A bottle of Quintarelli never disappoints!
Italy’s most prolific wine region by volume, the Veneto is the source of some of the country’s most notorious plonk: you’ll find oceans of insipid Pinot Grigo, thin Bardolino, and, of course, the ubiquitous Prosecco. And yet, the Veneto produces the highest proportion of DOC wine of any Italian region: home to prestigious appellations like Valpolicella, Amarone, and Soave, it is capable of excelling in all three colors, with equally great potential in the bubbly and dessert departments.
With almost 200,000 acres planted, the Veneto has a wealth of terroirs split between the Po Valley and the foothills of the Alps. While the rich soils of the flatlands are conducive to mechanization, high yields, and mass production of bulk wine, the areas to the north offer a fresher climate and a diversity of poor soil types, ideal for food-friendly wines that show a sense of place. Whether it’s a charming Prosecco Superiore from the Glera grape, a stony Soave or Gambellara from Garganega, or a Corvina-based red in any style, the Veneto’s indigenous grape varieties show real character when worked via traditional production methods.
Since his first visit in 1979, Kermit has regularly returned to the Veneto to enjoy its richness of fine wines and local cuisine. Our collaboration with Corte Gardoni, our longest-running Italian import, is a testament to this. The proximity of beautiful cities like Verona and Venice, with their deep culinary heritage, certainly doesn’t hurt, either.
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.
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