Winery TerrabiancaLa Fonte Quattro Stagioni
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the La Fonte Quattro Stagioni from the Winery Terrabianca
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Fonte Quattro Stagioni of Winery Terrabianca in the region of Tuscany is a with a nice freshness.
Food and wine pairings with La Fonte Quattro Stagioni
Pairings that work perfectly with La Fonte Quattro Stagioni
Original food and wine pairings with La Fonte Quattro Stagioni
The La Fonte Quattro Stagioni of Winery Terrabianca matches generally quite well with dishes of beef, lamb or veal such as recipes of beef with dark beer, seven o'clock leg of lamb or roast veal orloff with mushrooms.
Details and technical informations about Winery Terrabianca's La Fonte Quattro Stagioni.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of La Fonte Quattro Stagioni from Winery Terrabianca are 2010, 2011, 0, 2009
Informations about the Winery Terrabianca
The Winery Terrabianca is one of of the world's great estates. It offers 32 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
