2016 Giuseppe Quintarelli ‘Alzero’ Cabernet Veneto IGT

WA95 The Quintarelli Giuseppe 2016 Cabernet Alzero is a blend of 40% Cabernet Sauvignon, 40% Cabernet Franc and 20% Merlot. The two Cabernet grapes see between one and two months of appassimento, and because these varieties do not share the light color and big berry size of the traditional Valpolicella grapes that are usually used in the air-drying process, the Cabernets reach a higher sugar content in a shorter time frame. The winery team has been working to reduce the sweetness you might associate with older vintages of this wine, and indeed, the Alzero has gone from 20 grams per liter of residual sugar in the past to seven grams today (with a powerful 16.5% alcohol content). There is a subtle herbal note with green curry leaf that transitions to jammy blackberry and blackcurrant. This is a wine of broad shoulders, big richness and a generously fleshed-out texture (my sample came from a bottle that had been opened most of the day).
Estate Notes: The 2016 Alzero presents a deep, rich ruby red color, hinting at its intensity and age-worthiness. The nose is complex and alluring, with layers of dark fruit such as blackcurrant, blackberry, and plum. There are also subtle notes of tobacco, leather, and earthy undertones. Over time, you might detect hints of vanilla, mocha, and a touch of spice, reflecting its aging in oak barrels. On the palate, the wine is full-bodied and robust with a rich, velvety texture. The flavors of dark berries are prominent, complemented by notes of black pepper, cocoa, and cedar. The tannins are firm but well-integrated, providing structure without overwhelming the palate. The acidity is balanced, contributing to the wine’s freshness and longevity. The finish is long and persistent, with lingering notes of dark fruit and a hint of mineral or earthy complexity. It leaves a lasting impression of elegance and refinement.

Harvested before most other grapes, at the end of August and beginning of September • Careful selection of grapes during harvest • After harvest, grapes sit in wooden boxes or on rush mats • Dried grapes are pressed in mid-December • Grapes are pressed and after 20 days of maceration, alcoholic fermentation begins with indigenous yeasts • Fermentation lasts approximately 50 days • Wine is then aged in French barrels for two or three years, then racked into Slavonian oak barrels for four more years • During this aging process, additional alcoholic fermentations take place.