Winery Cantine ImperatoreIl Quarto Colore
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Il Quarto Colore from the Winery Cantine Imperatore
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Quarto Colore of Winery Cantine Imperatore in the region of Puglia is a powerful.
Food and wine pairings with Il Quarto Colore
Pairings that work perfectly with Il Quarto Colore
Original food and wine pairings with Il Quarto Colore
The Il Quarto Colore of Winery Cantine Imperatore matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of brochette of scallops and prawns, quiche lorraine or bacon dates.
Details and technical informations about Winery Cantine Imperatore's Il Quarto Colore.
Discover the grape variety: Velika
Intraspecific crossing between the Beirut date palm or bolgar and the Alphonse Lavallée obtained in Bulgaria in 1987 by Ivan Todorov. In France, it is practically unknown.
Last vintages of this wine
The best vintages of Il Quarto Colore from Winery Cantine Imperatore are 0
Informations about the Winery Cantine Imperatore
The Winery Cantine Imperatore is one of of the world's greatest estates. It offers 12 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
The word of the wine: Ovoids (tanks)
Egg-shaped vats used for wine making and maturing that favour the natural suspension of the lees thanks to the vortex movements, which give the wine more fat and fruity aromas.
