Amarone della Valpolicella Classico "Le Quare" 2017

Dark red in colour with a potent nose of vanilla, cherry and dried flowers. The palate is full bodied, intense with bold acidity and velvety tannins. It finishes on fresh pipe tobacco, spice and some cedar notes.

The Amarone wine matches perfectly with roasted or grilled meat and game. To be tasted also with cheese and dishes garnished with truffle.

Best served at 15 – 18°C.

The winemaker and owner Martino Aldrighetti is in charge of the winery and the processes.

“Our wines including the Amarone are different to those of other winemakers because we only use natural yeasts in the fermenting process and not commercially produced yeasts. We produce unique and inimitable wines with thanks to the peculiarities of our land. When people taste or drink our wines, we want them to say 'This is Gamba' because they recognise the uniqueness of our wines -that is my dream" Says Martino.

The winery was set up in 2003 by the three brothers Giovanni, Giuseppe and Martino Aldrighetti in order to make their dreams come true.

They started to make wine by using only the grapes from their own vineyards, designing their own label “Gamba” which is actually the traditional family nickname.

The winery lies in the heart the Valpolicella Classica wine region and it owns 15 hectares of vineyards set out on terraces on the rolling hills at about 300 meters above sea level, Clayey and calcareous soil.

• Organic - Undergoing Conversion & Certification

Red | Still | 75cl | 15% ABV

Annual Production: 15,000 bottles.

Recognition: Vintage 2017 - Wine Without Walls 2023: 91pts | Vintage 2016 - Wine Without Walls 2022: 91pts | Vintage 2010 - Wine Enthusiast: 89pts | Vintage 2007 - Wine Enthusiast: 90pts

Cellaring: Drinking well now, will continue to develop for 15 to 20+ years.

Vinification: Hand-picked grape harvest choosing the best quality grapes which will be placed in a wooden plateau and stored according to an ancient tradition for some months. Destemming, crushing, and temperature control during fermentation. Wine aging in steel barrels and then some months in wood barrels.