CAMPEDEL:

campedel amarone valpolicella
Amarone della
Valpolicella
campedel valpolicella ripasso classico superiore
Valpolicella Ripasso
classico superiore
campedel
Campedel

LE QUARE:

lequare amarone valpolicella
Amarone della
Valpolicella
lequare valpolicella ripasso classico superiore
Valpolicella Ripasso
classico superiore
lequare classico
Valpolicella classico
lequare recioto
Recioto della
Valpolicella
lequare rosso veronese
Rosso veronese

Amarone Campedel

Amarone Campedel is an elegant, full bodied wine which boasts an ancient tradition. It is produced according to the unique local method by selecting the best grapes which are dried for a period of over four months in wooden trays.

Grapes: Corvina 50%, corvinone 20%, rondinella 20%, croatina 10%.

Location and features of the vineyards: The vineyard Campedel is located on the Gnirega hill, in the heart of the Valpolicella classica valley at an altitude of 300 metres above sea level. The vineyard is terraced into the hillside in an excellent southern exposure.

Cultivation and grapevines density: New GUYOT cultivation with a density of 4000-4500 grapevines per hectare with an annual yield of 70-80 ql/ha.

Grape harvest: End of September, beginning of October.

Grape drying: After selecting the best grapes they are placed into wooden trays and dried in a special drying room for about 120 days according to the ancient local tradition.

Wine-making: The grapes pressing takes place in February and lasts for about 30 days. The fermentation temperature ranges from 20 to 25 degrees C. Aging of Amarone Campedel takes place first for about six months in steel barrels and then for 30 months in French oak barrels with a capacity of 225 l.

Special features: The Amarone Campedel is a full bodied red wine which has a ruby red colour with garnet highlights. Its bouquet is intense and persistent. Its aroma can be associated with flowers and fruit like cherry almond and hazel-nut. The wine's aroma becomes more developed from barrels aging after a few years. The range of smells of this outstanding aged wine can remind the ones of cinnamon, nutmeg, tobacco and truffle.

Cuisine: Amarone Campedel is the perfect wine to accompany meat like "brasato di Amarone", "pastisada de caval" or game. It can also accompany sweet sour dishes and aged cheese. Or just enjoy this great meditation wine.
Suggested tasting temperature 20° C

Valpolicella Ripasso Campedel

Ripasso "Campedel" is without a dout, the best Ripasso produced by the winery Gamba. It is a full-bodied red wine rich in aroma thanks to the second fermentation "ripasso" on the Amarone marc. Ripasso "Campedel" is a unique and incomparabable wine produced on the Gnirega Hill in the heart of the Valpolicella classica valley

Grapes: Corvina 40%, corvinone 30%, rondinella 20%, oseleta 10%.

Location and features of the vineyard: The "Campedel" vineyard is located on the Gnirega Hill, in the heart of the Valpolicella classica valley at an altitude of 300 metres above sea level. The soil is mainly calcareous and clayey with some tuff in the lower layers. Thanks to such features the vines can easily bear drought periods.

Cultivation and yield: New Guyot cultivation with a density of 4000-5000 grapevines per hectare with an annual yield of 70-80 pl/ha.

Grape harvest: End of September, beginning of October.

Wine-making: Two fermentations are needed in order to produce the Ripasso "Campedel". The first fermentation takes place in the month of October. The grapes are pressed and afterwards fermentation starts due to the natural yeast present on the peel of the grapes. The fermentation lasts about 12 days at a temperature of about 25-28°C. The second fermentation takes place in the month of February. The wine made in October ferments for a second time on the Amarone marc "ripassato" for about 14 days at a temperature of 19°C. The ripasso "Campedel" is then aged for 4 months in satinless steel tanks and 15 months is small oak barrels called "barrique".

Special attributes: Ruby red wine with purple highlights. Its bouquet is intense and complex and reminds of marasca cherry, cherry, raspberry, plum, ginger, cinnamon, leather, vanilla and tobacco.

Cuisine: Ripasso campedel is the perfect wine to accompany cheese and second courses like roast and braised meat. We also recommend to taste it with some local traditional dishes like stuffed duck, turkey with pomegranate, pigeon on the spit and guinea hen. The suggested temperature is 19°C.

Campedel

IGT "Campedel" is a unique wine produced exclusively by the winery GAMBA. It is the result of a long production process. In order to produce IGT Campedel are used the most precious grapes from an enchanting vineyard, called Campedel, located on the typical rolling hills of the classica Valpolicella valley.

Grapes: Corvina 40%, corvinone 40%, croatina 20%.

Location and features of the vineyard: The "Campedel" vineyard is located on the Gnirega hill, in the heart of the Valpolicella Classica valley, at an altitude of 300 metres above sea level.

Cultivation and yield: New guyot cultivation and "pergola" whit a density of 4000-4500 grapeviens per hectare with an annual yield 70-80 ql/ha.

Grape harvest: End of September, beginning of October.

Grape drying: The grapes harvest is carried out completely by hand. After selecting only the very best grapes they are placed into wooden trays and dried in a special drying room for about 60 days.

Wine-making: The grapes are pressed at the end on November. The fermentation temperature, which is always controlled, is 20°C. Thanks to this wine making process the aroma of the selected grapes are kept and improved. IGT "Campedel" is aged for 30 months in stainless steel tanks to keep the integrity and uniqueness of the wine.

Special attibutes: Red ruby wine with purplish highlights. Its bouquet is intense and complex offering layers of marasca cherry, cherry, raspberry, cooked plum, ginger, cinnamon, leather and tobacco. IGT "Campedel" is a dry, smooth, full-bodied and fresh wine. Besides it boasts a great balance and harmony. It can be aged up to 15-20 years.

Cuisine: IGT "Campedel" is the perfect wine to accompany braised meat, stew, roast meat and aged cheeses. We suggest to taste it with "musso" donkey meat, with polenta.
Wine serving temperature 18° C.

Amarone le Quare

The colour of this full-bodied wine is an intense ruby red with garnet highlights. It has scents of vanilla, cherry and rose. Great meditation wine.

Grapes: Corvina 50%, corvinone 30%, rondinella 10%, molinara 5%, 5%.

Location: It lies in the heart of the Valpolicella classica valley on the Gnirega hill at an altitude of 300 meters above sea level.

Vineyard: The vineyards lie on terraces that extend along the hills facing south. Clayey and calcareous soil.

Cultivation: Traditional double pergola and GUYOT. Yield: 3000-3500 grapevines per hectare with yield of about 70-80 ql/ha.

Grape harvest: End of September beginning of October.

Grape drying: Hand piked grape harvest choosing the best quality grapes which will be placed in wooden plateax and stored according to an ancient tradition for about 120 days. During this period water evaporates and sugars concentrate to 30-50%.

Wine-making: Grape-pressing at the end of January. Fermentation temperature 10-15° C which lasts 40 days. Aging six months in steel barrels and two years in oak barrels with a capacity of 15 hl.

Cuisine: The Amarone wine matches perfectly with roasted or grilled meat and game. To be tasted also with cheese and dishes garnished with truffles. Suggested tasting temperature 19°C.

Ripasso le Quare

The colour is a full and shining ruby red. It has scents of cherry, vanilla and whortle berry. Its production needs a double fermentation, then first in October and at the end of January over the Amarone marc. Ageing time twelve months in oak barrels with a capacity of 15hl.

Grapes: Corvina 40%, corvinone 30%, rondinella 20%, molinara 10%

Location: It lies in the heart of the Valpolicella classica valley, on the Gnirega hill at an altitude of 300 metres above sea level.

Vineyard: The vineyards lie on terraces that extend along the hills facing south. Clayey and calcareous soil.

Cultivation: Traditional double pergola and GUYOT Yield: 3000-3500 grapevine per hectare with yield of about 70- 80 q/ha.

Grape harvest: In the middle of October

Wine making: The first fermentation takes place in the middle of October at a temperature of about 25-28°C and it lasts about 12 days. The second fermentation over the Amarone marc takes place in the month of February for about 20 days at a temperature of about 15°C. Ageing in oak barrels for 12 months.

Cuisine: The Valpolicella classico superiore “Ripasso” matches perfectly with roasted or grilled meat and game. To be tasted also with cheese and dishes garnished with truffles. Suggested tasting temperature 19°C.

Valpolicella Classico le Quare

Light bodied wine which has a shining ruby red colour and scents of cherry, fresh almond and maraschino cherry.

Grapes: Corvina 40%, corvinone 30%, rondinella 20%, molinara 10%.

Location: It lies in the heart of the Valpolicella classica valley, on the Gnirega hill at an altitude of 300 metres above sea level.

Vineyard: The vineyards lie on terraces that extend along the hills facing south. Clayey and calcareous soil.

Cultivation: Traditional double pergola and GUYOT.

Yield: 3000-3500 grapevines per hectare with yield of about 70-80 q/ha.

Grape harvest: In the middle of October.

Wine-making: Grape pressing in the middle of October. Fermentation temperature 25-27°C which lasts about 10-12 days. Ageing four months in steel barrels.

Cuisine: Ideal with hors d'oeuvre and main courses like pasta, rice and meat.
Suggested tasting temperature 16°C

Recioto della Valpolicella classico DOC "Le Quare"

Wine of ancient tradition, wine of produced since the Roman age by the special process of drying of the grapes. The wine was at that time called Rhetico. The colour is full red ruby with scents of cherry and dried fruits. The recioto "Le Quare" is a unique wine thanks to the long storing period of the grapes which lasts about six months.

Grapes: Corvina 30%, corvinone 50%, rondinella 10%, croatina 10%.

Location: It lies in the heart of the Valpolicella classica valley on the Gnirega hill at an altitude of 300 metres above sea level.

Vineyard: The vineyards lie on terraces that extend along the hills facing south. Clayey and calcareous soil.

Cultivation: Traditional double pergola and GAYOUT. Yield: 3000-3500 grape vines per hectare with yield of about 70-80 q/ha.

Grape harvest: End of September beginning of October Hand picked grape harvest choosing the best quality grapes which will be placed in wooden plateax and stored according to an ancient tradition for about 150-180 days with about a 50-55% weight loss.

Wine-making: Grape-pressing at the end of February. Fermentation temperature 10° C lasting 20-25 days.

Cuisine: The Recioto wine matches perfectly with cheese, dried fruits and in particular all sorts of desserts. To be tasted also with bitter chocolate and exotic fruit.
Suggested tasting temperature 17°C

Grape harvest: End of September beginning of October Hand picked grape harvest choosing the best quality grapes which will be placed in wooden plateax and stored according to an ancient tradition for about 150-180 days with about a 50-55% weight loss.

Wine-making: Grape-pressing at the end of February. Fermentation temperature 10° C lasting 20-25 days.

Cuisine: The Recioto wine matches perfectly with cheese, dried fruits and in particular all sorts of desserts. To be tasted also with bitter chocolate and exotic fruit.
Suggested tasting temperature 17°C

Rosso veronese Le Quare

Full bodied red wine with cherry, almond and vanilla aromas. It is produced in the wine estate "Le Quare" on the rolling hill of Gnirega, one of the best places in the Valpolicella classica area.

Grapes: Corvina 40%, corvinone 20%, rondinella 20%, croatina 10%, oseleta 10%.

Location and vineyard: It lies in the heart of the Valpolicella Classica valley on the Gnirega hill at an altitude of 300 metres above sea level. Clayed and calcareous soil.

Cultivation: Traditional double pergola and GUYOT. Yield:3500 grapevines per hectare with a yield of 80/90 ql/ha.

Grape harvest: 50% of the grapes are hand picked at the end of September, placed in wooden trays and stored until the end of November. The remaining 50% is picked in the middle of October.

Wine-making: "Le Quare" wine is obtained thanks to the "governo" method i.e. some grapes are pressed immediately after the grape harvest, afterwards a second fermentation takes place at the end of November using the stored dried grapes. After this long process, as a result, we obtain a full bodied wine with much richer aromas.

Cuisine: "Le Quare" is an excellent wine which can be served both with main courses or all sorts of meat. Suggested tasting temperature: 17° C

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