Winery ColacinoQuarto
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 Quarto from the Winery Colacino
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Quarto of Winery Colacino in the region of Calabria is a powerful.
Food and wine pairings with Quarto
Pairings that work perfectly with Quarto
Original food and wine pairings with Quarto
The Quarto of Winery Colacino matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of scupion (small cuttlefish) in hot sauce, quiche with leeks and fresh salmon from flo or sardinade.
Details and technical informations about Winery Colacino's Quarto.
Discover the grape variety: Chancellor
Cross between 5163 Seibel (2 Gaillard x 2510 Seibel) and 880 Seibel (28112 Couderc x 2003 Seibel) obtained by Albert Seibel (1844-1936). It was the first direct-producing hybrid cultivated in France and has now practically disappeared. It can still be found in a few old vines in the form of isolated strains. It can be found in the United States (New York, etc.) and in Canada, where it is part of the grape varieties grown on a large number of vineyards.
Last vintages of this wine
The best vintages of Quarto from Winery Colacino are 0
Informations about the Winery Colacino
The Winery Colacino is one of of the world's greatest estates. It offers 10 wines for sale in the of Calabria to come and discover on site or to buy online.
The wine region of Calabria
Calabria is a wine region in southern Italy, in fact a large peninsula that juts out between the Ionian Sea and the Tyrrhenian Sea. It is separated from Sicily by the narrow Strait of Messina. Its northern border with Basilicata is marked by the peaks of the southern Apennines. Calabria and its wines have undergone many influences over the centuries.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
