Winery SerracavalloQuattro Lustri
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
The Quattro Lustri of the Winery Serracavallo is in the top 30 of wines of Calabria.
Taste structure of the Quattro Lustri from the Winery Serracavallo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Quattro Lustri of Winery Serracavallo in the region of Calabria is a powerful.
Wine flavors and olphactive analysis
On the nose the Quattro Lustri of Winery Serracavallo in the region of Calabria often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit.
Food and wine pairings with Quattro Lustri
Pairings that work perfectly with Quattro Lustri
Original food and wine pairings with Quattro Lustri
The Quattro Lustri of Winery Serracavallo matches generally quite well with dishes of beef, pasta or lamb such as recipes of baked lasagna, risotto of coquillettes with chorizo or leg of lamb in a herb crust with preserved vegetables.
Details and technical informations about Winery Serracavallo's Quattro Lustri.
Discover the grape variety: Ravat noir
Obtained by Jean-François Ravat, it is an interspecific cross between 8365 Seibel and pinot noir. In France, this direct-producing hybrid has been little multiplied.
Last vintages of this wine
The best vintages of Quattro Lustri from Winery Serracavallo are 2018, 2016, 0, 2017 and 2015.
Informations about the Winery Serracavallo
The Winery Serracavallo is one of of the world's greatest estates. It offers 16 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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
