Amarone della Valpolicella DOCG Riserva 2011 – Giuseppe Quintarelli – Historical company of Valpolicella, has its vineyards in the old plants, in Pergola Veronese and, in the new ones, in Guyot; The grapes are carefully selected and then immediately put in wooden boxes and placed on racks. It is essential that the grapes are positioned correctly so that drying can take place completely and naturally. The first sign of “noble mildew” appears at the end of November – beginning of December and develops mostly in January. At the end of January there is pressing, then maceration that lasts about 20 days; This is followed by alcoholic fermentation by indigenous yeasts, which lasts about 45 days. Fermentation follows and lasts for 45 days. Vinification takes place in medium barrels – small Slavonian oak barrels, where it matures for seven years.