Primofiore 2022 Quintarelli

Tasting Notes

First impressions include dark cherry and black currant, complemented by subtle hints of dried herbs and the light sweetness characteristic of semi-dried grapes. Cabernet Sauvignon lends the wine structure, while Cabernet Franc adds a peppery spice and an almost floral aroma that gives the wine a lively character. The palate ranges from medium- to full-bodied, with fine-grained tannins; the wine is ready to drink now. The finish is rich, with the warmth characteristic of “Quintarelli.” The wine can be enjoyed now, but it will improve even further after 1–2 years of aging.

Grape Varieties

Primofiore is made primarily from Cabernet Sauvignon and Cabernet Franc, the same two Bordeaux varieties that form the basis of Quintarelli's iconic "Alzero" wine. Cabernet Sauvignon gives the wine structure and a core of dark fruit. Cabernet Franc enhances the wine with notes of pepper and violets, as well as more refined aromatic nuances. However, the main feature of this wine lies in the “appassimento” method. Because approximately half of the grapes are partially dried before fermentation, the sugar concentration increases, and the sharpness characteristic of Cabernet is softened.

Cellaring Potential

Best enjoyed from now through 2030. The tannins (substances found in grape skins that give wine its astringency) have already dissolved into the wine, and due to the presence of notes of semi-dried berries, this wine is not intended for cellaring for 30 years. Bottles should be stored horizontally at a temperature of 12–14 °C. It is expected that over the next few years, the herbal notes will mellow, and the fruit flavors will become more pronounced.

The Producer

They have neither a website nor social media pages, and the waiting list spans several years. Quintarelli needs none of that. Silvio Quintarelli founded this winery in 1924, but it was his son Giuseppe (Bepi) who, starting in the mid-1950s, refused to follow the industrial production methods common in the Valpolicella region. He did everything by hand and refused to release wines from vintages he didn’t like. Bepi passed away in 2012, and the winery is currently co-managed by representatives of the fourth generation, Fiorenza and Giampaolo Grigoli, together with their sons Francesco and Lorenzo of the fourth generation. We partner with this winery precisely because there are no other producers in Valpolicella who use such unique winemaking methods.

Terroir & Climate

The Quintarelli vineyards are located on the eastern slope of the Negrar Valley in the Valpolicella Classico region, north of Verona. The soils of this region are a mixture of limestone and basalt and possess the volcanic characteristics typical of these slopes. The elevation ranges from 150 to 460 meters above sea level, and the summit of Ca Paletta Hill, where the winery is located, is not affected by valley fog. Lake Garda moderates the climate, while the Lessini Hills keep the area cool at night. It is precisely this factor of “cool nights” that gives “Primofiore” its freshness, despite the concentration achieved through the appassimento process.

Winemaking

One important point should be noted here. Even “Primofiore”—the most affordable wine in this line—uses about 50% semi-dry grapes. First, fresh grapes are placed in the fermentation vats, and then dried grapes are added to restart fermentation using the new sugar. This technique, reminiscent of “Ripasso”—that is, the use of the “appassimento” method in a blend of Cabernet varieties—gives “Primofiore” a rich flavor and a subtle hint of dried fruit. After slow fermentation using local yeasts, the wine is aged in the same large Slavonian oak barrels used for top-tier wines.

Food Pairing

Thanks to its notes of semi-dried fruit, “Primofiore” pairs with a wider range of dishes than a pure Cabernet blend. Try it with the following dishes:

• Braised beef shank with polenta. The rich flavor of the carefully braised meat harmonizes perfectly with the wine’s richness
• Risotto all'Amarone or risotto with mushrooms
• Aged “Monte Veronese” and “Parmigiano-Reggiano” cheeses. Their saltiness and umami notes soften the wine’s heaviness
• Pan-seared lamb chops with rosemary

Serve at 18–20 °C. Decanting is not necessary. Simply open the bottle and let the wine breathe for about an hour.