Gamba Gnirega

Rosso del Veronese IGT “Le Quare” 2016

IGT Rosso Veronese, Veneto, Italy

Blend: 40% Corvina, 30% Corvinone, 20% Rondinella, 10% Croatina | 13% ABV


We are delighted to offer this Italian red wine made from a blend of Corvina, Corvinone, Rondinella, and Croatina grapes from the Veneto region. Half the grapes are picked in September and dried for 2 months while the other half is picked in October. This blend creates a wine with an impressive depth of fruit but also good acidity.

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Ruby red wine with garnet highlights. Its bouquet is intense and complex and reminds of marasca cherry, cherry,
raspberry, plum, pepper, pomegranate and vanilla. On the palate it is dry, warm, soft, fresh, with a well-present
tannin and full-bodied wine. Wine with a great balance and great harmony.

Service: Serve at 19°C.

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

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.

Red | Still | 75cl | 13% ABV

Annual Production: 6,000 bottles.

Cellaring: Drinking well now, can be cellared for 4-7 years.

Vinification: Produced partly with grapes dried in trays and partly with fresh grapes. Destemming, crushing, and temperature control during fermentation.

  • Organic - Undergoing Conversion & Certification

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