Veneto
Est. 1924 
17 wines 
Tastings
Tours
Booking required 
Wine area
Valpolicella
Corvina country, four wines from the same hill.
Giuseppe Quintarelli
Giuseppe Quintarelli is a family estate at Cerè, a hamlet above the Negrar valley in Valpolicella Classica. Silvio Quintarelli founded it in 1924. Giuseppe, known as Bepi, ran it for six decades and was widely seen as the father of modern Amarone. From about 15 football pitches of hillside vines, the family makes Amarone, Recioto, Valpolicella Superiore and the Cabernet blend Alzero. Few cellars in northern Italy age their wines with more patience. His daughter Fiorenza runs it today with her family, and it opens strictly by appointment.
See the wines
Wines from Giuseppe Quintarelli
About Giuseppe Quintarelli
Silvio Quintarelli founded the winery in 1924, in the hamlet of Cerè, after years of sharecropping vines elsewhere in the valley. His son Giuseppe, born in 1927, was known to everyone as Bepi. Bepi took over in the early 1950s and spent six decades shaping the estate's name. By his death in January 2012 he was widely seen as the father of modern Amarone. He released wine only in years he judged worthy, and he refused to cut corners on yields, drying or ageing.
The estate sits at the head of the Negrar valley, north of Verona. The vines face the morning sun on the slopes around Cà Paletta. The family home, a modest two-storey villa, stands right above the cellar. The classic Valpolicella grapes fill the vineyard: Corvina, Corvinone, Rondinella and Molinara. Smaller blocks of Cabernet Sauvignon, Cabernet Franc and Merlot go into Alzero.
The cellar still works to Bepi's rhythm. Grapes for Amarone, Recioto and Alzero spend five to six months in appassimento, drying on wooden trays and rush mats in lofts above the cellar. Fermentation runs long, on the estate's own wild yeasts. The wine then matures for seven to ten years in big Slavonian and French oak botti. In the strongest years an Amarone Riserva is held back even longer.
Not every cask makes the cut. Wine that falls short of the Amarone bar becomes Rosso del Bepi. It is an IGT Veneto from the same fruit, given the same drying and the same ageing, but sold under a humbler label.
Today Giuseppe's daughter Fiorenza runs the estate with her husband Giampaolo Grigoli and their sons Francesco and Lorenzo. Francesco hosts visits in the cellar's tasting room. The labels are still finished by hand, a Quintarelli signature since the late twentieth century. For years the calligraphy came from Giorgio Gioco, a chef from Verona.
The wines listed here start with the Amarone della Valpolicella Classico DOCG and the Recioto della Valpolicella DOCG. The Cabernet blend Alzero IGT Veneto and Rosso del Bepi IGT Veneto sit beside them. The estate opens strictly by appointment, with tastings in the family cellar at Via Cerè.
Plate I · VENETO
Giuseppe Quintarelli on the Veneto wine atlas
Winery
Giuseppe Quintarelli
Negrar di Valpolicella, VR · Valpolicella
Denominations Produced
Grapes Used
Visit & Experiences
Experiences at Giuseppe Quintarelli
Nothing here can be booked online yet. The experiences below are documented by our editors. The estate's contact details are in Practical info.
Tasting & Tour
Cellar Visit and Tasting at Via Cerè
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.
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Plan your visit
Via Cerè, 1, 37024 Negrar di Valpolicella VR, Italy
What Giuseppe Quintarelli makes
Giuseppe Quintarelli's current bottle selection is led by Amarone della Valpolicella DOCG. The clearest grape signal comes from Rondinella and Corvina.
Common questions
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The winery is in Cerè, a small hamlet in Negrar di Valpolicella, on the eastern slope of the Negrar valley in Valpolicella Classica. The address is Via Cerè, 1, 37024 Negrar di Valpolicella (VR), about 20 minutes north of Verona.
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