Giuseppe Quintarelli sits at Cerè, a hamlet on the eastern slope of the Negrar valley in the heart of Valpolicella Classica, where Silvio Quintarelli founded the estate in 1924. From eleven hectares of hillside vines and a cellar of Slavonian oak botti, the family has produced Amarone della Valpolicella Classico, Recioto, Valpolicella Superiore, and the Cabernet-blend Alzero IGT in some of the most patient ageing schedules in northern Italy.
Veneto
Visit experiences, curated by our editors. Enquire with the winery where booking details are not published.
A guided walk through the drying loft and cellar at Via Cerè in Negrar di Valpolicella, followed by a seated tasting of the current Quintarelli releases. Hosted by the family in the historic cellar room of the original 1924 estate. Booking is by enquiry only, by emailing [email protected] or calling +39 045 7500016.
EnquireA guided walk through the drying loft and cellar at Via Cerè in Negrar di Valpolicella, followed by a seated tasting of the current Quintarelli releases. Hosted by the family in the historic cellar room of the original 1924 estate. Booking is by enquiry only, by emailing [email protected] or calling +39 045 7500016.
EnquireThe estate occupies hillside ground at the head of the Negrar valley, north of Verona, with vines facing the morning sun on the slopes around Cà Paletta. The 11 hectares are planted to the classic Valpolicella varieties of Corvina, Corvinone, Rondinella and Molinara, with smaller blocks of Cabernet Sauvignon, Cabernet Franc, and Merlot used for Alzero. The family home, a modest two-storey villa, sits directly above the cellar.
Silvio Quintarelli established the winery in 1924 in the hamlet of Cerè, after years of sharecropping vines elsewhere in the valley. His son Giuseppe, born in 1927 and known to everyone as Bepi, took over in the early 1950s and spent six decades shaping the estate's reputation. By the time he died in January 2012, Bepi was widely regarded as the father of modern Amarone, releasing only in vintages he considered worthy and refusing to compromise on yields, drying, or ageing.
The cellar still works to Bepi's cadence. Grapes for Amarone, Recioto, and Alzero are dried for five to six months on wooden trays and rush mats in lofts above the cellar before pressing. Long fermentations on indigenous yeasts are followed by seven to ten years of maturation in large Slavonian and French oak botti, with Amarone Riserva held back further in the strongest vintages. Wines that fall short of the Amarone bar are downgraded to Rosso del Bepi, an IGT Veneto blend of the same fruit and the same élevage but a humbler label.
Today the estate is run by Giuseppe's daughter Fiorenza together with her husband Giampaolo Grigoli and their sons Francesco and Lorenzo, with Francesco hosting visits in the cellar's tasting room. The hand-finished labels, a Quintarelli signature since the late twentieth century and historically calligraphed by Verona chef Giorgio Gioco, still arrive on each bottle as a quiet mark of the artisanal process behind the wine.
On italianwines.co.uk, the Quintarelli range currently shows the Amarone della Valpolicella Classico DOCG, Recioto della Valpolicella DOCG, the Cabernet-blend Alzero IGT Veneto, and the Rosso del Bepi IGT Veneto, alongside the standard Quintarelli Amarone bottling. The estate is open to visitors strictly by appointment, with tastings hosted in the family cellar at Via Cerè.
Editorially verified by ItalianWines.co.uk.
Plate I · VENETO
Giuseppe Quintarelli's current bottle selection is led by Amarone della Valpolicella DOCG. The clearest grape signal comes from Corvina and Nebbiolo.
Est. 1924 
12 wines 
Tastings
Tours
Accommodation
Booking required 
