Viniou Reviews
Giuseppe Quintarelli's 2004 Amarone della Valpolicella DOCG is a benchmark wine, crafted in the heart of the Valpolicella region in Veneto, Northern Italy. This renowned red is made predominantly from indigenous grape varieties such as Corvina, Corvinone, Rondinella, and a small proportion of other local grapes. The grapes are hand-harvested and then undergo the traditional “appassimento” process, being dried on racks for several months before fermentation. This technique intensifies the sugar concentration, enabling a complex development of aromas and flavours. The wine is then aged for several years in Slavonian oak barrels; Quintarelli is especially meticulous, resulting in an Amarone of extraordinary depth and elegance.
The Veneto region, with its gentle hills and proximity to Lake Garda, provides an ideal microclimate for vine cultivation. The soils are a mix of limestone, clay, and basalt, lending the wines both structure and freshness. Valpolicella’s winemaking heritage dates back to Roman times, and Amarone as a style has become celebrated globally for its opulence and longevity. Quintarelli, often described as the “Master of the Veneto,” epitomises the dedication to both tradition and innovation that characterises the region.
This 2004 Amarone is rich and full-bodied, with velvety tannins and a layered profile that marries notes of dried cherries, prunes, tobacco, cocoa, and sweet spices. It pairs beautifully with robust food. Traditionally, serve it with braised meats such as osso buco or beef cheeks, mature cheeses like Monte Veronese, or even rich game dishes. Mushroom risotto or polenta with wild boar ragu also capture the spirit of the region and complement the wine’s intensity.
For optimal enjoyment, decant the wine at least two hours before serving to allow its complex aromas to unfold. Serve at a temperature between 16-18°C. A wine of this pedigree can be enjoyed now or cellared further, as it will continue to evolve gracefully for many years.
