The beating heart of our tradition, Amarone “Campo di Villa” is our distinctive cru, originating from the majestic vineyard located among the marls of the ancient district of Villa. This ancient vineyard dominates the Negrar Valley, serving as a treasure chest of values and affections that represent the excellence of our family history. Here the historical ideal of the founder Giovan Battista Quintarelli merges with the youthful innovative passion of his great-grandson Francesco, embodying a contemporaneity that harmoniously combines with the history and tradition of these centuries-old walls. “Campo di Villa” is the testament of the historic Valpolicella that transcends its borders. Serving temperature 18 – 20° C. Alcohol content 15.5%. Production area: Negrar Valley, classic Valpolicella. Blend: 2.5 kg of dried grapes until mid-January (Corvina gentile, Corvina grossa, Rondinella, Molinara). Harvest: By hand, in the second half of September, with grapes placed in crates. The grapes are subjected to drying until about mid-January. Pressing: In January, the grapes are removed from the drying crates, the bunches are sorted, and then subjected to a gentle pressing. Fermentation: Vinification in steel at controlled temperature and contact with the skins for about 40 days with manual punching down. Aging: Fermentation in steel, 1 year of resting on fine lees, at least 60 months of resting in large Slavonian Oak barrels, followed by about 14/18 months of resting in bottle before sale. Its garnet red color has intense reflections. A nice consistency and a partial impenetrability. On the nose, it is decidedly complex with a beautiful verticality of aromas. It expresses all the elegance of a calcareous and marl-rich territory, fine and straightforward. Fruity with a pleasant sensation of black cherry drowned in chocolate. A boero that exudes rich sensations of cocoa and black forest fruits. Sweetly balsamic with nuances of gentle tobacco and chestnut honey. On the palate, it has a nice freshness and a distinct savoriness. It opens gently and offers an enveloping and captivating round tannin. Licorice and black pepper with delicate sensations of cloves and cinnamon. A decidedly almondy finish of long persistence. This Amarone, a true gentleman in a top hat and tailcoat, expresses an overall elegance and remarkable complexity. Perfect with spiced and long-aged cured meats like the Violino di Chiavenna, black pork ham from Sila or gray of Casentino in Tuscany. It pairs wonderfully with processed meats, braised Chianina IGP, game, and central Apennine White Veal fillet. Ideal with long-aged Italian cheeses like Castelmagno DOP, Bitto DOP, Bagoss, Vezzena Vecchio, Monte Veronese Stravecchio di Malga Presidio Slow Food, Caciocavallo podolico, Ragusano DOP. Try the pleasure of pairing it with a touch of dark chocolate at least 80% single-origin South American. At the end of the meal, enjoy its harmony alongside a rounded Cuban Cohiba toro.
Shipping costs £26.31, free over £0.00
Price VAT included
The beating heart of our tradition, Amarone “Campo di Villa” is our distinctive cru, originating from the majestic vineyard located among the marls of the ancient district of Villa. This ancient vineyard dominates the Negrar Valley, serving as a treasure chest of values and affections that represent the excellence of our family history. Here the historical ideal of the founder Giovan Battista Quintarelli merges with the youthful innovative passion of his great-grandson Francesco, embodying a contemporaneity that harmoniously combines with the history and tradition of these centuries-old walls. “Campo di Villa” is the testament of the historic Valpolicella that transcends its borders. Serving temperature 18 – 20° C. Alcohol content 15.5%. Production area: Negrar Valley, classic Valpolicella. Blend: 2.5 kg of dried grapes until mid-January (Corvina gentile, Corvina grossa, Rondinella, Molinara). Harvest: By hand, in the second half of September, with grapes placed in crates. The grapes are subjected to drying until about mid-January. Pressing: In January, the grapes are removed from the drying crates, the bunches are sorted, and then subjected to a gentle pressing. Fermentation: Vinification in steel at controlled temperature and contact with the skins for about 40 days with manual punching down. Aging: Fermentation in steel, 1 year of resting on fine lees, at least 60 months of resting in large Slavonian Oak barrels, followed by about 14/18 months of resting in bottle before sale. Its garnet red color has intense reflections. A nice consistency and a partial impenetrability. On the nose, it is decidedly complex with a beautiful verticality of aromas. It expresses all the elegance of a calcareous and marl-rich territory, fine and straightforward. Fruity with a pleasant sensation of black cherry drowned in chocolate. A boero that exudes rich sensations of cocoa and black forest fruits. Sweetly balsamic with nuances of gentle tobacco and chestnut honey. On the palate, it has a nice freshness and a distinct savoriness. It opens gently and offers an enveloping and captivating round tannin. Licorice and black pepper with delicate sensations of cloves and cinnamon. A decidedly almondy finish of long persistence. This Amarone, a true gentleman in a top hat and tailcoat, expresses an overall elegance and remarkable complexity. Perfect with spiced and long-aged cured meats like the Violino di Chiavenna, black pork ham from Sila or gray of Casentino in Tuscany. It pairs wonderfully with processed meats, braised Chianina IGP, game, and central Apennine White Veal fillet. Ideal with long-aged Italian cheeses like Castelmagno DOP, Bitto DOP, Bagoss, Vezzena Vecchio, Monte Veronese Stravecchio di Malga Presidio Slow Food, Caciocavallo podolico, Ragusano DOP. Try the pleasure of pairing it with a touch of dark chocolate at least 80% single-origin South American. At the end of the meal, enjoy its harmony alongside a rounded Cuban Cohiba toro.
