Le Quare

2006 Valpolicella Red Blend

Azienda Agricola Gamba Gnirega Le Quare is a captivating red blend from the prestigious Valpolicella region, known for its rich viticultural history and exceptional terroir. This 2006 vintage showcases a strikingly deep red color that entices the senses. On the palate, the wine presents a full-bodied experience with a harmonious balance of acidity that brings brightness to its flavor profile. The fruit intensity is prominent, offering delicious notes of ripe cherry and plums, complemented by subtle hints of spice and earthiness that reflect its unique origin. The tannins are well-integrated, providing a firm structure without overwhelming the overall elegance of the wine. With a pleasantly dry finish, this blend effortlessly pairs with a variety of hearty dishes, making it a versatile choice for any gathering.

Tasting notes:

Black Cherry

Leather

Baking Spice

Flavor profile:

Acidity Mild

Low Pronounced

Body Medium

Very Light Full

Fruit Intensity Medium

Low Pronounced

Sweetness Dry

Bone Dry Sweet

Tannin Medium

Low Pronounced

Region:

Valpolicella

The northern Italian area of Valpolicella is famed for its red wines. Located in Verona to the east of Lake Garda, the principal grapes here are Corvina, Rondinella and Molinara. Valpolicella is tangy and cherry-fresh, perfect with pizza and pasta. Classico and Superiore wines from hillside vineyards offer extra depth and spice notes. But for real complexity, look to Amarone della Valpolicella. Made from partially dried grapes (called "appassimento"), this full-bodied wine offers gorgeous fruit flavors and ages for at least two years in oak. There is also Valpolicella Ripasso, a wine made by putting Valpolicella through pressed Amarone grapes. The DOC (Denominazione di Origine Controllata) designation for Italian wines was introduced in the 1960s. It is the main classification system used in the country and regulates what winemakers can and cannot do regarding wine style, varietal restrictions, minimum and maximum alcohol levels, aging techniques and growing regions.

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