2016 Quintarelli Veneto Alzero Cabernet Magnum
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| Type of Wine | |
|---|---|
| Country | Italy |
| Region | |
| Winery | |
| Vintage | 2017 |
| Grape | , , |
| Content (Alc) | Magnum (1.5 ltr) (16%) |
| Drink window | 2025 - 2047 |
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This wine was first produced in 1983. The 2016 Cabernet Alzero is 80% Cabernet Sauvignon and Cabernet Franc with 20% Merlot. These are the first grapes to be picked in September. After the harvest, the grapes undergo two or three months of appassimento and up to nine years of aging in large oak barrels. The winemaking process used for the Quintarelli Alzero is indeed identical to that of the Amarone, only this wine retains a more international identity thanks to the grape varieties used. Dark plums, blackberries, and raisins mingle with spices, tar, and tobacco. A maximum of 3,000 bottles are produced annually. Once again, there is plenty of textural fiber and richness to support and temper that warmth.
In the years leading up to 'Bepi' Giuseppe Quintarelli's death in 2012 from Parkinson's disease, there was much confusion regarding the fortunes of this absolute top winery. Giuseppe Quintarelli had been ill for a long time, but his surviving family members (four daughters and a host of grandchildren) have started a new chapter more than a year after his passing. Quintarelli's heirs Francesco and Lorenzo (both grandsons), together with Giampaolo (son-in-law), now run the management and continue the focus on delivering only top quality.
FUN FACT: The wine is stored in our climate-controlled Wine Warehouse, and if you come to pick up the wine, you often receive a nice discount. You will see your discount immediately when you select "Pick up" on the Checkout page. We are located almost next to the main road with ample parking. Click here for our address.
| Packing information | Box |
|---|---|
| Block Bundle Options | No |
| Type of Wine | Red |
| Country | Italy |
| Region | Veneto |
| Winery | Quintarelli |
| Grape | Cabernet Franc, Cabernet Sauvignon, Merlot |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2017 |
| Drinking as of | 2025 |
| Drinking till | 2047 |
| Alcohol % | 16 |
| Alcohol free/low | No |
| Content | Magnum (1.5 ltr) |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 96 |
| Vinous rating | 98 |
| Tasting Profiles | Complex, Donker fruit, Houtgerijpt, Krachtig, Rijk, Rood fruit, Tannines, Vol |
| Drink moments | Barbecue, Iets te vieren, Indruk maken, Lekker luxe, Met vrienden, Open haard, Romantisch, Terras |
| Sommy Pairing Beschrijving | Deze Quintarelli Alzero 2017 toont geconcentreerde smaken van donkere pruim, bramen en rozijnen, aangevuld met kruiden, teer en tabak en een rijke, verwarmende textuur door de appassimento en lange eikrijping. Door het volle body, rijpe tannines en hoge alcohol weet de wijn vet en umami van rundvlees, lam, charcuterie en gerijpte kazen te dragen en te harmoniseren; hij snijdt niet weg maar omhult en verdiept de smaken. Extra geslaagd is hij bij gegrilde of geroosterde stukken zoals een ribeye of lamsbout, bij langzaam gegaarde stoofschotels of bij een charcuterieplank met gedroogde salami en oude kazen zoals Parmigiano of Pecorino. |
Parker
The Wine Advocate
RP 96
Reviewed by:
Monica Larner
Release Price:
$350
Drink Date:
2024 - 2048
The Quintarelli Giuseppe 2012 Cabernet Alzero (packaged in a heavy glass bottle) is a stunning wine that delivers a level of cautious brawn, intensity and fruit weight that sets this wine apart within the portfolio. The blend is 40% Cabernet Franc, 40% Cabernet Sauvignon and 20% Merlot, and the grapes all undergo a few months of appassimento. I've been asked about possible perception of VA (volatile acidity) that can sometimes appear in wines made with air-dried fruit. As a much-respected Italian colleague once told me, "serve a dare spalla," ("it gives a shoulder to the wine"), and I can't help but admire the beautifully lifted and upright quality of the bouquet that appears especially radiant and buoyant in this wine. The magic, whatever it is, works.
Thank you to the fine folks at United States importer Kermit Lynch for getting these samples to me despite all sorts of global lockdowns and the ongoing shipping crisis.
Published: Dec 16, 2021
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Vinous
97+
Drinking Window
2028 - 2044
From: Veneto Rising: Amarone, Soave and Beyond (Sep 2025)
Minty herbs come together with split pine, graphite and gravel dust before settling on peppery wildberries as the radiant 2017 Alzero smolders up from the glass. It is elegant, seamless and silken, with masses of ripe raspberry and cherry tones underscored by autumnal spice and hints of dark chocolate, all guided by a wave of vibrant acidity. It finishes with dramatic length and heroic structure, leaving a staining of primary concentration and a pleasantly bitter tinge of clove that lingers impossibly long. This is an Alzero for the ages.
- By Eric Guido on September 2025
After a short window of uncertainty, the Quintarelli wines have decidedly reached a new level. There was a magic to these wines under the late Giuseppe Quintarelli and his oenologist, Roberto Ferrarini, but over the past 14 years, the family has worked to create a new style centered on purity and elegance. For a period, the wines were very good and technically correct, but they were missing that old magic.
My recent tastings—particularly my preview of the 2015 Amarone Riserva, 2017 Alzero and 2018 Amarone—fully assured me that the current winemaking team is operating at full tilt. To be clear, the "magic" of the past could be described as “pleasurable rusticity.” These wines no longer show that rustic edge, which has been supplanted by a mix of refinement, purity, finesse and depth that I associate with the greatest wines in the world. I will always love older vintages of Quintarelli, and while the modern-day wines may be different, they are equally captivating.
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The shy and calm elderly man, Giuseppe Quintarelli, is THE frame of reference for winemakers from the Valpolicella. Born and raised in Cerè, he has been running the family business since 1954, which dates back to 1924. For the last 10 years, he has been assisted by his cousin Marco. This house presents very traditionally made wines, with those ever so recognizable, unique handwritten labels. Its red wines age for an unprecedented length (6 to 7 years) in barrels of Slovenian oak, except for the cuvee 'Alzero', which undergoes aging on barriques. Our traditional flavors and methods must be cherished and not forgotten. Above all, we cannot force nature. We need to keep calm, be patient, use the right techniques and have a lot of passion. " These words symbolize the philosophy of the most famous Veneto producer. Quintarelli wines are very complex and are without doubt one of the greatest wines in all of Italy. Icon wines that without any marketing have made it to the most sought after wines in the world, the ultimate 'wanna haves' for collectors, on wine lists in the best restaurants even rare, almost mythical in reputation.
In the years leading up to 'Bepi' Giuseppe Quintarelli's death in 2012 from Parkinson's disease, there was much confusion about the ups and downs of this absolute top wine house. Giuseppe Quintarelli had been ill for a long time, but his relatives (four daughters and a lot of grandchildren) started a new chapter more than a year after his death. Quintarelli's heirs Francesco and Lorenzo (both grandsons) now manage together with Giampaolo (son-in-law) and continue to focus on providing only top quality. The 2006 Amarone was only released in late 2015 and is among the very best Amarone's available.
Deze Quintarelli Alzero 2017 toont geconcentreerde smaken van donkere pruim, bramen en rozijnen, aangevuld met kruiden, teer en tabak en een rijke, verwarmende textuur door de appassimento en lange eikrijping. Door het volle body, rijpe tannines en hoge alcohol weet de wijn vet en umami van rundvlees, lam, charcuterie en gerijpte kazen te dragen en te harmoniseren; hij snijdt niet weg maar omhult en verdiept de smaken. Extra geslaagd is hij bij gegrilde of geroosterde stukken zoals een ribeye of lamsbout, bij langzaam gegaarde stoofschotels of bij een charcuterieplank met gedroogde salami en oude kazen zoals Parmigiano of Pecorino.
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