Giuseppe Quintarelli Rosso del Bepi 2016

Rosso del Bepi comes from Giuseppe Quintarelli in Valpolicella, named for the man the wine world knew as Bepi. It is made in years when the fruit does not reach the standard for the estate Amarone, from a blend of Corvina, Corvinone, Rondinella and the Cabernets, with other local red varieties. A portion of the grapes is dried by appassimento before fermentation, the same raisining method behind Amarone, which lifts the ripeness, body and concentration above a standard Valpolicella. The wine then spends an extended period in large oak casks, here seven years, where slow oxygen exchange softens the tannins and develops dried-fruit, tobacco and leather complexity. It is deep ruby moving to garnet, with black cherry, plum and dried fig on the nose, alongside black pepper, tobacco, cocoa and a savoury earthiness. The palate is full bodied and warming at 15.5 percent, the tannins ripe, the finish long and savoury. This is grown under respectful farming. Serve at 17 degrees Celsius and decant ahead. It suits roast and braised meats, game and mushroom dishes.