In the words of Antonio Galloni, the late Giuseppe Quintarelli created a legacy of “hypnotic, life-changing wines.” And Galloni wrote that the best of these, created over nearly six decades, “had no equal.”
 
Quintarelli's legendary Amarone has often been held up as the Valpolicella region’s ultimate expression of tradition. Yet, Bepi was as brilliantly innovative as he was an old-school champion.
 
For centuries, there was a parallel tradition of making dessert passito wines from dried white grapes in Valpolicella, though the practice has largely faded into history. But the inventive Quintarelli not only continued making sweet wine from his white plantings, he also broke new ground with his dry Bianco Secco.
 
Pear and flower-scented with a silky texture and dry, mineral-tinged finish, it is about as far from one of the estate’s heroic Amarones as a wine can be, confirming the great breadth of Bepi’s skill and imagination.
 
And while Quintarelli passed away in early 2012, his grandson Francesco Grigoli continues with his work, having absorbed Bepi’s methods directly from him, as well as his famed obsession for quality and endless patience.

Grigoli hasn’t changed a thing, as is evident in the rare and beautiful 2017 Bianco Secco. 
 
Back Story
Bianco Secco is a singular blend of native Garganega, Trebbiano and Saorin grapes with Chardonnay and Sauvignon Blanc, grown on the estate’s steep limestone and basalt slopes in Negrar.
 
As with all of the Quintarelli wines, Bianco Secco’s fruit is picked in successive passes for the perfect level of ripeness for its dry style. Fermented in stainless steel for pure expression of fruit and terroir, and lees-stirred for richness, it is as unique an expression of Negrar as his pioneering red, Alzero, is.