2016 Giuseppe Quintarelli Alzero Cabernet

Tasting Note

Giuseppe Quintarelli's 2016 Alzero Cabernet pours a profound, near-opaque garnet-purple with a narrow crimson rim, immediately signaling the density and concentration that this singular Veneto IGT commands. The nose is broad-shouldered and multilayered: jammy blackberry and blackcurrant interweave with green curry leaf, dried cassis, and a complex spice profile of cloves, dark chocolate, and a whisper of cocoa powder. Underlying everything is the savory, umami-rich complexity that comes from Quintarelli's extended aging in large Slavonian oak barrels, a process that imparts depth rather than overt wood flavor. The palate confirms the nose's promise with a wine of extraordinary texture and presence. The Cabernet Sauvignon, Cabernet Franc, and Merlot blend arrives with immediate volume, filling the mouth with velvety, well-resolved tannins and a long, warming finish driven by crisp acidity that defies the wine's obvious richness. There is nothing heavy or monolithic about the Alzero: the acidity is the key, threading through the dense fruit and polishing the structure into something genuinely elegant. The finish is remarkably long, trailing through dark fruit, cocoa, and a mineral whisper before fading gracefully.

About Giuseppe Quintarelli

Alzero is Quintarelli's singular expression of the Veneto's capacity to produce world-class Cabernet: a blend of Cabernet Sauvignon, Cabernet Franc, and Merlot that undergoes extended maceration and years of aging in large Slavonian oak barrels before release. The wine is named for the family's plot in the hills above Negrar, where Quintarelli planted Cabernet varieties decades before it was fashionable in the region. The result is one of Italy's most distinctive and collectible Cabernet expressions, made with the same obsessive attention to detail that defines every wine from this legendary estate.

Food Pairings

• Braised oxtail with black truffle and aged Parmigiano

  The oxtail's collagen richness and truffle earthiness meet the Alzero's velvety tannins at their midpoint, with the Parmigiano adding a savory resonance that echoes the wine's cocoa-and-cassis depth.

• Bistecca alla Fiorentina with bone marrow butter

  The Florentine steak's char and iron character draw out the Alzero's blackcurrant and clove complexity, while bone marrow provides the fat to cushion its still-dense structure.

• Wild boar ragu with pappardelle

  The gamey richness and aromatic herbs of wild boar ragu are a natural counterpart to the Alzero's curry leaf and dark chocolate register, creating a pairing of exceptional complexity.

Frequently Asked