Winery CellaroQuattro Borghi Syrah
Red wine
In the mouth this red wine is a powerful mainly marked by the residual sugar.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Quattro Borghi Syrah from the Winery Cellaro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Quattro Borghi Syrah of Winery Cellaro in the region of Sicily is a powerful mainly marked by the residual sugar.
Food and wine pairings with Quattro Borghi Syrah
Pairings that work perfectly with Quattro Borghi Syrah
Original food and wine pairings with Quattro Borghi Syrah
The Quattro Borghi Syrah of Winery Cellaro matches generally quite well with dishes of beef, pasta or lamb such as recipes of navarin of the sea da gigi, pasta with arrabiata or blanquette of lamb.
Details and technical informations about Winery Cellaro's Quattro Borghi Syrah.
Discover the grape variety: Couderc 4401
An interspecific cross made in 1884 by Georges Couderc (1850-1928) between chasselas rose and rupestris. This direct-producing hybrid was multiplied much more in the south-west of France and in the Loire Valley, and in some cases was even used as rootstock. François Baco (1865-1947) and Vincent Malègue (1830-1915) also used it as a progenitor. - Synonymy: red bird, tank, Terray hybrid, malafosse, oazo rukh, sakhotin (for all the grape variety synonyms, click here!). - Description: small to medium-sized bunches, cylindrical-conical, winged, more or less compact, sometimes with small green berries, medium-sized stalks remaining green when ripe; small, spherical berries, beautiful bluish-black skin, very pruinose, pulpy, with coloured juice.
Last vintages of this wine
The best vintages of Quattro Borghi Syrah from Winery Cellaro are 2018, 0, 2017
Informations about the Winery Cellaro
The Winery Cellaro is one of of the world's great estates. It offers 41 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
The word of the wine: Bouquet
The tertiary aromas that develop during aging and characterize the wine at its peak. This term is improperly used to refer to the aromas of a wine in general.
