Giuseppe Quintarelli Rosso Ca' del Merlo

A single-vineyard bottling. After 3-4 days of maceration, primary fermentation starts with indigenous yeasts. Wine is racked and then sits until February, when it is racked onto the lees of the Amarone which starts a second alcoholic fermentation (this process is called ripasso). After this fermentation, the wine is racked into large Slavonian oak barrels for seven years.