Like its predecessors, this 2017 is a blend of mainly Garganega with smaller amounts of Trebbiano Toscano, Sauvignon Bianco, Chardonnay and Saorin, a local, indigenous varietal. The final wine is fermented and aged for six months in stainless steel and six months in bottle before release. The nose is all about bright citrus aromas while the medium bodied palate also reveals delicate stone fruit flavors like under ripe white nectarine, all enveloped on a slinky, silky texture. The wine ends on a nutty almond note with a chalky, very minerally finish making for another beautifully balanced and elegant package. "Bepi, the Maestro of the Veneto," Giuseppe Quintarelli was a true artisan. Sadly, Giuseppe has passed on but his wife, daughter, son-in-law and grandsons, are continuing his truly old school traditions and perfectionist attention to detail. The Quintarelli estate covers 11 hectares of vines, with an average age of 30 years old, above the village of Negrar, north of Verona in the Valpolicella zone of the Veneto. Giuseppe was known for taking his time with his wines, waiting until they were ready, never releasing his Valpolicella Classico and upper tier wines before at least 7 years of ageing. The vines are hand harvested, the wines are hand-made and the bottles are hand-labeled.