Dal Forno Romano & Quintarelli are the 2 iconic winemaking legends of Italy’s Veneto region, up in the northeast. As I once read somewhere, they produce “monster” Amarone red wines, which are not only very hard to get, but they are also quite pricey.
Interestingly, both producers also produce small amounts of insanely unctuous dessert styled passito wines when the conditions are right, which are even harder to get!
While Dal Forno produces a RED passito wine, named Vigna Seré (produced from mainly Corvina with some Rondinella, Coatina & Oseleta blended in & then aged for 36 months in new barrique), which he refers to as his crowning jewel…every now & then he also produces a white passito from mainly Gargenega with smaller amounts of Turbiana & Trebbiano Toscano blended in & then aged in barrique for 30 to 40 months. The 1997 is a decadently unctuous, thick elixir with all kinds of crazy, idiosyncratic nuances from white chocolate, vanilla bean creme brulee to marzipan, honey & beeswax. It really is as decadent as can be, & still so amazingly youthful. I cannot even begin to think what this wine will be like when it has a chance to resolve itself, not only in the residual sugar/sweetness front, but also what is preserved & hidden underneath, just waiting to emerge once the sweetness resolves.
“The rarest of all the Quintarelli wines—the current vintage is 2003 and the previous vintage was the 1990. It is named after a lost barrel that was hidden under food stores and undiscovered during a Nazi raid of the property during WWII. The barrel was discovered years later and the wine had aged beautifully“.
Just as Dal Forno & Quintarelli go head to head with their Amarone & Valpolicella wines, the battle continues with their passito wines. Amabile del Cerè is also mainly Gargenega with some Trebbiano Toscano & a smidgeon of Sauvignon Bianco, Chardonnay & Saorin. Typically, there is 30 to 40% noble rot & the wine spends 5 to 6 years in French oak. Yes, this is another amazing, completely decadent, rich, unctuous white wine.