Winery Quattro ManoDuende Nina
wine
This wine generally goes well with
The Duende Nina of the Winery Quattro Mano is in the top 0 of wines of Barossa Valley.
Details and technical informations about Winery Quattro Mano's Duende Nina.
Discover the grape variety: Mourvaison noir
Light, fruity reds with a clear ruby robe, smooth tannins and an airy palate, showing signature aromas of red fruits (cherry, strawberry), garrigue and Mediterranean notes. Confidential heritage profile. Now nearly extinct, preserved in the ampelographic collections at Vassal estate (INRAE), it reflects the historical diversity of the Provençal vineyard. Provençal autochtone black variety, formerly grown in south-eastern France.
Informations about the Winery Quattro Mano
The Winery Quattro Mano is one of of the world's greatest estates. It offers 7 wines for sale in the of Barossa Valley to come and discover on site or to buy online.
The wine region of Barossa Valley
World icon of Australian Shiraz: powerful, silky, sun-drenched king red with notes of jammy blackberry, plum, dark chocolate, liquorice and a touch of sweet spice, enveloping tannins — Penfolds Grange and Henschke Hill of Grace as mythical bottles. Fleshy, spicy old-vine Grenache (up to 180 years), dense Mourvèdre, structured Cabernet as complement. GI northeast of Adelaide (~11,600 ha), hot dry climate, pre-phylloxera vines founded by Silesians in the 19th c.
The wine region of Australie du Sud
Cradle of the great Australian Shiraz: powerful, sun-drenched reds with notes of blackberry, candied plum, pepper, chocolate and eucalyptus, ample tannins and vibrant fruit (Barossa, McLaren Vale). Firm, minty Cabernet Sauvignon on Coonawarra (terra rossa). Dry, lemony Riesling from Clare and Eden Valley, straight and taut. Fresh Sauvignon and Chardonnay from Adelaide Hills.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
