Winery QuartomoroRSS Òrriu Senza Solfiti
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the RSS Òrriu Senza Solfiti from the Winery Quartomoro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the RSS Òrriu Senza Solfiti of Winery Quartomoro in the region of Sardinia is a powerful with a nice freshness.
Food and wine pairings with RSS Òrriu Senza Solfiti
Pairings that work perfectly with RSS Òrriu Senza Solfiti
Original food and wine pairings with RSS Òrriu Senza Solfiti
The RSS Òrriu Senza Solfiti of Winery Quartomoro matches generally quite well with dishes of beef, pasta or lamb such as recipes of fillet of beef with morels, special' tagliatelle carbonara or lamb chops à la champvallon.
Details and technical informations about Winery Quartomoro's RSS Òrriu Senza Solfiti.
Discover the grape variety: Cabernet-Cantor
Interspecific crossing between Chancellor and Solaris made in 1989 by Norbert Becker of the Freiburg Research Institute in Germany. Cabernet-Cantor can be found in Germany, Switzerland, the Netherlands, Belgium, Lithuania, Poland, ... little known in France.
Last vintages of this wine
The best vintages of RSS Òrriu Senza Solfiti from Winery Quartomoro are 2016, 0
Informations about the Winery Quartomoro
The Winery Quartomoro is one of of the world's great estates. It offers 22 wines for sale in the of Sardinia to come and discover on site or to buy online.
The wine region of Sardinia
Sardinia, located 240 km off the west coast of mainland Italy, is the second largest island in the Mediterranean. With an area of about 9,300 square miles, it is almost three times the Size of Corsica, its immediate neighbor to the North, and only slightly smaller than the other major Italian island, Sicily. The island, called Sardegna by its Italian-speaking inhabitants, has belonged to various empires and kingdoms over the centuries. This is reflected in its place names, architecture, languages and dialects, and its unique portfolio of wine grapes.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
