Fondo Quarto Vecchio Riserva Quarto Vecchio 1966
The Fondo Quarto Vecchio Riserva from the 1966 vintage is a red wine produced by Azienda Agricola Quarto Vecchio. The estate is located behind the ancient Bevilacqua La Masa castle, situated between the left bank of the Adige river and the Berici and Euganean hills. This area is part of Veneto in northeastern Italy, a highly productive wine region that stretches from the Alps to the Adriatic Sea and is home to world-famous wines ranging from sparkling Prosecco to powerful reds like Amarone.
Originating from the Fondo Quarto Vecchio vineyard, this superior wine is classified as a Riserva. The producer notes that the wine is guaranteed natural and was traditionally aged in the spacious cellars of the castle, resting in ancient oak barrels. The production relies exclusively on the fertile lands surrounding the historic estate.
Following the estate's viticultural traditions, the wine is made from a blend of Merlot, Cabernet, Pinot Grigio, and Tocai. Merlot is a classic dark grape frequently cultivated in Northern Italy, as well as in regions like Bordeaux and California. In Veneto, the name "Cabernet" has historically been used as a collective term for Cabernet Sauvignon and Cabernet Franc. These thick-skinned grapes have adapted to various climates globally and often form the backbone of traditional red wines. The blend is completed with Pinot Grigio, a variety widely grown in Northern Italy, and Tocai, reflecting the historic vineyard composition of the estate.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Veneto
Veneto in north-eastern Italy is one of the country's most productive wine regions and home to world-famous wines. Here are made the fresh, sparkling Prosecco, the light white wines of Soave and, above all, Valpolicella. The area's signature is Amarone, a powerful red wine made from dried Corvina grapes. From the Alps to the Adriatic, the wines range from elegant sparkling to deep, concentrated reds.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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