Alzero Cabernet 2016 Quintarelli

Tasting Note Alzero Cabernet 2016

Aromas of dried black currants and fig leaves are complemented by a sweetness characteristic of semi-dried grapes, reminiscent of raisins. Against this backdrop, notes of cedar, tobacco leaves, and a light hint of cocoa come through. The flavor is rich, yet by no means cloying: Cabernet Franc accentuates the mid-palate with aromas of violets and pencil shavings, while Merlot lends depth to the texture. The tannins are fine, and the finish is long. The finish shows notes of balsamic vinegar and dark cherry linger for a long time. This wine can be enjoyed on its own, but optimizes with a meal.

Grape Varieties

The “Alzero” wine is made from three Bordeaux grape varieties grown on the hilly terrain above Negrar:

• Cabernet Sauvignon: structure, black currant aromas, and a firm tannic foundation
• Cabernet Franc: a delight of aromas, including violet and a distinctive scent reminiscent of shavings from a pencil sharpener
• Merlot: full-bodied flavor and smoothness on the palate

The appassimento (drying) process changes everything. Thanks to the drying process, the sugar and aromas become concentrated, and what in other regions would simply be a Bordeaux blend is transformed here into a more intense wine with sweet fruit notes and a distinctive style characteristic of Veneto.

Cellaring Potential

Best enjoyed between 2025 and 2050. The wine’s structure, the firm tannins of Cabernet, the natural acidity preserved by the cool hills of Negrar, and the concentration achieved through drying, all of these factors attest to this wine’s potential for long-term aging. Store in a cellar at a temperature of 12–14 °C. Over time, the aromas of dried fruit will recede into the background, while nuances of leather and tobacco, third-level aromas, will come to the fore.

About Quintarelli

They have neither a website nor social media pages. The waiting list for purchases is several years long. The Quintarelli operate outside the framework of the modern wine industry, and that is precisely what defines them. Bepi Quintarelli, who led this winery from the mid-1950s until his death in 2012, refused to release any vintages that did not meet his high standards. Today, this tradition is carried on by his daughter Fiorenza, her husband Giampaolo Grigoli, and the next generation. There is a reason this winery stands apart because there are no other producers in Valpolicella that practice winemaking at this level and on this scale.

Terroir & Climate

The vineyards are located on the Ca' Paletta hill in the hamlet of Cere, on the eastern side of the Negrar Valley, at an elevation ranging from 150 to 460 meters above sea level. The soil is a mixture of limestone and basalt—a legacy of volcanic activity at the foot of the Lessini Hills. At the same time, elevation plays an important role here. The vineyards, situated above the fog line in the valley, receive more sunlight during the day, but temperatures drop sharply at night. It is precisely this temperature difference that preserves the acidity of the grapes intended for appassimento (drying). The rest of the climatic conditions are gently moderated by Lake Garda.

Winemaking

“Appassimento” is the key stage in the production of this wine. After harvest, the Bordeaux-origin grape varieties are spread out on reed mats and dried for at least five months. During this process, moisture is lost and the remaining components become concentrated. The grapes are then pressed, followed by a slow fermentation using wild yeast that lasts about 50 days. The wine is then aged for several years in large Slavonian oak barrels. The result is a wine that combines the structure of a Bordeaux blend with the lively richness characteristic of Recioto. “Alzero” is made exclusively from harvests that Quintarelli has deemed “worthy.” The 2016 vintage met these criteria.

Food Pairing

This wine, characterized by its richness and sweet fruit notes, calls for pairing with refined dishes. Recommended pairings:

• Brasato all’Amarone (beef cheek braised slowly in an Amarone sauce, served with a thick gravy)
• Aged “Monte Veronese” or hard “Parmigiano-Reggiano” cheese. The salty flavor enhances the wine’s richness
• Pappardelle with wild boar ragù
• Roast goose with chestnuts

Serve at 18 °C. Decant at least 2 hours before serving. This wine needs to breathe to allow its aromas to fully develop.