Primofiore

The Producer

They have neither a website nor social media pages. The waiting list to purchase this wine stretches back several years. But Quintarelli has absolutely no need for any of that, since it is precisely the handwritten signature on each bottle that attests to its value. Silvio Quintarelli founded this winery in Negrar in 1924, but it was his son Giuseppe, known by the nickname Bepi, who gave it its modern character. Starting in the mid-1950s, Bepi took a path that was the exact opposite of what other Valpolicella producers were choosing: manual labor, low yields, and a policy of not bottling vintages he didn’t like. We’ve included this producer in our store’s selection because no one else has such patience when it comes to making Valpolicella.

History & Heritage

Bepi Quintarelli passed away in January 2012 at the age of 84, and the winery passed into the hands of his daughter Fiorenza and her husband, Giampaolo Grigoli. Currently, their sons, Francesco and Lorenzo, representing the fourth generation, work there. This generational transition is of great significance, as against the backdrop of the industrialization of the entire Valpolicella region, Bepi devoted all his time and effort to winemaking for 60 years. This “unhurried pace” remains a hallmark of the winery, where wines from several vintages mature simultaneously. The “Primofiore” line embodies this philosophy in a more affordable price range. Even wines intended to be enjoyed young undergo the appassimento (dry aging) process.

Terroir & Climate

“Primofiore” is produced in the Valpolicella Classico region, located on the eastern side of the Negrar Valley. The winery is situated atop the Ca Paletta hill in the hamlet of Cere, and thanks to its elevation above sea level, the vineyards are located higher than the fog in the valley. The vines grow at altitudes ranging from 150 to 460 meters on soils consisting of a mixture of limestone and basalt, typical of the volcanic slopes in the Verona area. The climate is tempered by Lake Garda and the Lessini Hills. It is mild enough to allow full ripening, yet cool enough to preserve the wine's structure and freshness. It is precisely this balance that ensures that even after drying, “Primofiore” does not become a wine with a jammy, raisin-like flavor.

Grape Varieties

“Primofiore” consists mainly of Cabernet Sauvignon and Cabernet Franc, which in itself is a bold statement in this region, where Corvina and Rondinella are the dominant varieties. Cabernet Sauvignon gives the wine structure, a rich, fruity flavor of black currant, and a tannic foundation. Cabernet Franc lends the wine lightness thanks to aromas of pencil shavings, red berries, and subtle notes of pepper and violets. The 50% semi-drying process gives the wine richness without veering into the Amarone style. This is a Bordeaux-style wine, reimagined through a Venetian lens.

Winemaking

The main feature of this wine is that the “appassimento” method is used in this entry-level wine. Half of the “Primofiore” grapes are dried on reed mats before pressing. Thanks to this, as with Quintarelli’s finest red wines, a high concentration of sugar and aroma is achieved. The remaining half is processed fresh, which preserves a light and refreshing flavor without making the wine too heavy. Local yeast is used for fermentation. Aging takes place in large Slavonian oak barrels, which are used in all the cellars; as a result, the barrel’s aroma harmonizes perfectly with the wine without overpowering it with notes of vanilla or toasted bread. The result is a more full-bodied flavor than one might expect given this wine’s positioning within the lineup. This is precisely what defines this wine.

Food Pairing

“Primofiore” possesses the tannins and richness characteristic of Bordeaux-style red wines, while at the same time combining the richness inherent in Veneto wines, which gives it a distinctive character. This combination requires richness and depth of flavor. Recommended pairings:

• Pan-seared lamb chops with rosemary. The fat softens the Cabernet’s tannins
• Tagliatelle with beef ragù. The rich flavor resulting from slow braising harmonizes with the depth of flavor characteristic of sun-dried grapes
• Aged Parmigiano-Reggiano. This is a classic pairing for this region, and, of course, it is a perfect match for this wine
• Roasted duck breast with dark cherry sauce

Serve at 18–20 °C. The young “Primofiore” wine will taste even better if you let it “breathe” in a decanter for about 30 minutes.

Serving Suggestions

Serve at 18–20 °C. At higher temperatures, the alcohol will overpower the sweetness of the raisins. If you’re drinking a young vintage, let the wine breathe in a decanter for 30–45 minutes. Exposure to air will bring out the Cabernet Franc’s aroma. A standard Bordeaux glass is sufficient; no special glasses are required.

Vintages

Since “Primofiore” contains only a small proportion of dried grapes and has a short aging period, its flavor is more consistent compared to the more powerful “Quintarelli” wines. Nevertheless, the vintage still plays an important role. In warm years, the characteristic traits of Cabernet Sauvignon come to the fore, giving the wine a more mature black currant flavor and a richer mid-palate. In cooler years, the character of Cabernet Franc comes to the fore: notes of pepper and herbs intensify, and the flavor becomes lighter. The benchmark 2022 vintage was a relatively warm year, and the raisin-like concentration blended well into the wine. For everyday enjoyment, it’s best to choose vintages that have been aged in the bottle for 3 to 5 years. It is during this period that the wine’s aroma unfolds most fully. Since the total production volume at Quintarelli is small, bottles of older vintages are typically sold at high prices.

Cellaring Potential

Best enjoyed in the first 10 years after release, so “Primofiore” is not a wine designed for long-term aging, like Amarone or Recioto. It is the youngest wine in this line, intended to be enjoyed to the fullest for its fruity flavor. Thanks to the tannins of the Cabernet variety and the concentration imparted by the semi-dried grapes, it has more potential for long-term aging than a typical Valpolicella; however, its optimal drinking window is not as long as that of wines meant for the cellar. Store in a dark place at a temperature of 12–14 °C, keeping the bottle lying horizontally.