Winery Cantina Il Quadrifoglio - Perazzeto Syrah - Petit Verdot

Winery Cantina Il QuadrifoglioPerazzeto Syrah - Petit Verdot

The Perazzeto Syrah - Petit Verdot of Winery Cantina Il Quadrifoglio is a wine from the region of Lazio.
This wine generally goes well with
The Perazzeto Syrah - Petit Verdot of the Winery Cantina Il Quadrifoglio is in the top 0 of wines of Lazio.

Details and technical informations about Winery Cantina Il Quadrifoglio's Perazzeto Syrah - Petit Verdot.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Clarin

Simple and fresh dry whites, pale golden colour, supple mouth with moderate acidity, with understated aromas of citrus and white flowers. Discreet rustic profile. Preserved in a few ampelographic collections as a heritage variety, studied for its genetic and historical interest. Rare and poorly documented white grape grown in very small quantities.

Informations about the Winery Cantina Il Quadrifoglio

The winery offers 8 different wines.
Its wines get an average rating of 3.5.
It is in the top 10 of the best estates in the region
It is located in Latium

The Winery Cantina Il Quadrifoglio is one of of the world's greatest estates. It offers 7 wines for sale in the of Lazio to come and discover on site or to buy online.

Top wine Lazio
In the top 200000 of of Italy wines
In the top 3500 of of Lazio wines
In the top 650000 of wines
In the top 1500000 wines of the world

The wine region of Lazio

Two-millennia Roman vineyard, predominantly white on the volcanic soils of the Castelli Romani. Frascati DOC as figurehead: fresh, accessible whites based on Malvasia and Trebbiano, notes of green apple, white flowers and almond, slightly bitter finish. Also Bellone and Grechetto. Emblematic red: Cesanese del Piglio DOCG, fleshy with notes of ripe cherry, dry herbs and spice, round tannins.

The word of the wine: Hat

Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.

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