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Giuseppe Quintarelli: Two cuvées using dried grapes
Giuseppe Quintarelli is a family-run producer located in the hills of Negrar, north of Verona. In addition to Valpolicella and Amarone, they also make Alzero using Cabernet varieties. Learn how the shared technique of drying grapes is used with different varieties and cuvées.
Simply describing a producer as using dried grapes does not explain the difference between Primofiore and Alzero. Compare their grape varieties, how they handle drying, and barrel aging in sequence.
Questions for this course
Are all red wines made from dried grapes considered Amarone?
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To explanation task notes ↓Giuseppe Quintarelli / Learn by producer
Italy / Veneto / Negrar
Other names & notations: Giuseppe Quintarelli / ジュゼッペ・クインタレッリ / クインタレッリ
Update date: 2026-09-25
Primofiore treats each grape ingredient differently
The importer’s explanation lists Primofiore as a blend of 50% Corvina and Corvinone, and 50% Cabernet Sauvignon and Cabernet Franc. The Cabernet component is partially dried, while the others use fresh grapes. Four varieties does not mean 25% each.
Distinguish Alzero and Amarone
Alzero 2016 consists of 40% Cabernet Sauvignon, 40% Cabernet Franc, and 20% Merlot, and is labeled as Veneto IGT. Although the air-drying process is shared with Amarone, it is not a wine with the same appellation. Separately check the technique, grape varieties, and legal designation.
Distinguish the stage of barrel aging as well.
In the case of Alzero, after spending 2–3 years in French oak, the wine is further aged for 4 years in Slavonian oak. Rather than remembering barrel maturation as a single duration, it is better to note which container is used in the first and second stage to more concretely describe the winemaking.
What to align and what to compare.
Raw material
- Conditions to standardize
- Quintarelli red wine
- Conditions for comparison.
- Grape composition in Primofiore and Alzero
- Additional points to confirm
- Are you dividing the total varietal percentages arbitrarily?
Appassimento (drying grapes)
- Conditions to standardize
- Using dried ingredients
- Conditions for comparison.
- Differences among varieties and labels using dried grapes
- Additional points to confirm
- Whether the wine's place of origin can be confirmed.
Aging
- Conditions to standardize
- Alzero's production method
- Conditions for comparison.
- Transition from French oak to Slavonian oak
- Additional points to confirm
- Are you recording containers and periods in each stage?
Order of reading and key points to consider in each article
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Reading Giuseppe Quintarelli documents: two cuvées using dried grapes
Compare the stated conditions in the documentation. Numbers specifying vintages should be treated as information for that specific year.
This summarizes materials published by producers, regional groups, and importers. Each source includes the publisher and the date the material was checked.
| Comparison items | What can be determined from the materials | Ability to distinguish by reading |
|---|---|---|
| Primofiore | Corvina and Corvinone 50%, two Cabernet varieties 50% | Do not equate this to each variety being 25%. The handling of raw material dehydration also differs. |
| Alzero 2016 | Cabernet Sauvignon 40%, Cabernet Franc 40%, Merlot 20% | Dried grapes are used, but the wine is labeled Veneto IGT. |
| Alzero aging | 2–3 years in French oak, then 4 years in Slavonian oak | Read together the stages and vessels. |
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Read the explanation for each question
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How is Alzero 2016 labeled?
The importer’s 2016 product information lists Veneto IGT. Appassimento is a technique for handling grape material leading to winemaking, but this alone does not qualify for the Amarone name. Check both the grape composition and the appellation separately.
How should the mention of 50% for Primofiore be read?
The source lists two varieties totaling 50%, but without specifying the breakdown. Creating an even split (25% each) would introduce information not found in the material. It is appropriate to respect the stated total.
What is the sequence of barrel aging for Alzero?
The materials say: first 2–3 years in French oak, then 4 years in Slavonian oak. This sequence of vessels is part of the production information, not just the length of time. You should also separately organize the duration of grape drying and barrel aging.
Basis and sources for the exercise
Practice exercises in comparison
Please explain differences in raw materials and winemaking by reading the table and sources.
Read examples of organizing comparisons
| Conditions for Comparison | Comparison items | What can be determined from the materials | Ability to distinguish by reading |
|---|---|---|---|
| Primofiore | Corvina and Corvinone 50%, two Cabernet varieties 50% | Do not equate this to each variety being 25%. The handling of raw material dehydration also differs. | |
| Alzero 2016 | Cabernet Sauvignon 40%, Cabernet Franc 40%, Merlot 20% | Dried grapes are used, but the wine is labeled Veneto IGT. | |
| Alzero aging | 2–3 years in French oak, then 4 years in Slavonian oak | Read together the stages and vessels. |
Sources of materials used for comparison are listed in the text and exercises.
Explain in your own words
Compare the grape composition of Primofiore and Alzero, and explain the differences between the appassimento technique and the use of the designation Amarone.
Check after writing
- The importer’s 2016 product information lists Veneto IGT. Appassimento is a technique for handling grape material leading to winemaking, but this alone does not qualify for the Amarone name. Check both the grape composition and the appellation separately.
- The source lists two varieties totaling 50%, but without specifying the breakdown. Creating an even split (25% each) would introduce information not found in the material. It is appropriate to respect the stated total.
- The materials say: first 2–3 years in French oak, then 4 years in Slavonian oak. This sequence of vessels is part of the production information, not just the length of time. You should also separately organize the duration of grape drying and barrel aging.
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