Winery La CastellanaQuattro Stagioni
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Quattro Stagioni from the Winery La Castellana
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Quattro Stagioni of Winery La Castellana in the region of Emilia-Romagna is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Quattro Stagioni
Pairings that work perfectly with Quattro Stagioni
Original food and wine pairings with Quattro Stagioni
The Quattro Stagioni of Winery La Castellana matches generally quite well with dishes of beef, pasta or veal such as recipes of delicious bourguignon, pasta with mussels or shoulder of lamb stuffed with cognac.
Details and technical informations about Winery La Castellana's Quattro Stagioni.
Discover the grape variety: Favorita
Lively, aromatic dry whites with a pale golden robe, an elegant palate and preserved acidity, with signature aromas of citrus (lemon, grapefruit), white flowers (acacia), white-fleshed fruits (apple, pear) and saline notes. Refreshing profile, best drunk young. Grown in the Roero and Langhe, a Piedmontese alternative to Ligurian Vermentino. Genetically identical to Vermentino, an autochthonous white variety from Piedmont.
Last vintages of this wine
The best vintages of Quattro Stagioni from Winery La Castellana are 0
Informations about the Winery La Castellana
The Winery La Castellana is one of of the world's greatest estates. It offers 13 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
