Winery Vitivinicoltori De QuartoAlbiria
wine
This wine generally goes well with
The Albiria of the Winery Vitivinicoltori De Quarto is in the top 0 of wines of Lizzano.
Details and technical informations about Winery Vitivinicoltori De Quarto's Albiria.
Discover the grape variety: Braucol
Structured, intensely coloured reds with a deep ruby colour, firm tannins and a dense palate, showing signature aromas of black fruits (blackberry, blackcurrant), red pepper, spices, pepper, aromatic herbs and earthy notes. Fine ageing potential with a strong, authentic character. Star of Gaillac AOC, Marcillac AOC, Estaing AOC and Entraygues-Le Fel AOC. Synonym of Fer Servadou, indigenous French variety of the south-western Aveyron and Tarn.
Informations about the Winery Vitivinicoltori De Quarto
The Winery Vitivinicoltori De Quarto is one of of the world's greatest estates. It offers 13 wines for sale in the of Lizzano to come and discover on site or to buy online.
The wine region of Lizzano
Puglian DOC (1988) of the Ionian Salento south of Taranto (Lizzano, Faggiano), 8 km from the sea. Negroamaro is the signature (60–80%) — a fleshy, sunny red with intense notes of black cherry, blackberry, ripe plum, garrigue and a characteristically slightly bitter balsamic touch, round tannins and full mouthfeel. Montepulciano, Sangiovese and Malvasia Nera as complements. Fresh rosés with red fruits; whites and sparkling wines as complements.
The wine region of Puglia
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
