Product Description:

"Harvested before most other grapes, at the end of August and beginning of September, with careful selection of grapes during harvest. After harvest, grapes sit in wooden boxes or on rush mats. Grapes are pressed at the end of January/beginning of February when noble rot has developed on 30% to 40% of the grapes. Fermentation starts with indigenous yeasts after 20 days and last approximately 50 days. Wine is aged in French oak barrels (Limousin, Allier, Tronçais) for five to six years. During the aging process, alcoholic fermentation continues.
The rarest of all the Quintarelli wines—the current vintage is 2007 and the one before was 2003 and 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." -Importer