Giuseppe Quintarelli Rosso Ca del Merlo (2017) – A single-vineyard bottling. 50% of grapes are pressed immediately after harvest, 50% are dried for 2 months. After 3-4 days of maceration, primary fermentation starts with indigenous yeasts. Wine is racked and then sits until February, when it is racked onto the lees of the Amarone which starts a second alcoholic fermentation (this process is called ripasso). After this fermentation, the wine is racked into large Slavonian oak barrels for seven years. 55% Corvina and Corvinone, 30% Rondinella, 15% Cabernet Sauvignon, Cabernet Franc, Nebbiolo, Croatina, Sangiovese.