Verduzzo 2020 Quattri

Cuatri ・ Verduzzo 2020

20W3135

Agriculture Biologique

Optionrange

Regular price: ¥6,655
Sale price: ¥6,655
Regular price: ¥6,655

Tax included.

1btl. 750ml

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A glass of golden brilliance, combining the blessings of nature with a deep flavor. A fine harmony that conveys the ancient Friuli tradition to the present day. After pressing, it is fermented with wild yeast and macerated at a controlled temperature for approximately 20 days. It has a very deep yellow color with amber reflections and the aromas typical of Verduzzo from Friuli. It has aromas of tea leaves and honey, with a slightly spicy scent of sandalwood and a hint of fennel seeds. The taste is round, rich, and harmonious, with a long, lingering finish. It is characterized by a robust flavor that comes with advanced aging.

Tasting Comments

Tasting Notes
Its deep yellow colour has amber reflections and the typical aromas of Verduzzo from Friuli. It has aromas of tea leaves and honey, with a slightly spicy scent of sandalwood and a hint of fennel seeds. The taste is round, rich and harmonious, with a long, persistent finish. It is characterised by a robust flavour that reflects its maturity.

Pairing
It pairs well with dishes sweetened with ham or fig, pasta dishes seasoned with meat or vegetables, fish dishes with savory sauces, white meats, and even foie gras and aged cheeses.

Technical Data

Terroir: The soils are of Cretaceous undulating origin, clayey and very calcareous, with a not very deep fertile layer (max. 40-50 cm) resting on rock layers mainly composed of calcium carbonate. The site is hilly.

Winemaking: The vineyards are cultivated according to certified organic methods, without any pesticides or unauthorized interventions. The grapes are harvested by hand after late ripening, sorted, boxed and then pressed.

This variety has an ancient Friulian tradition, the bunches are golden in colour, robust and powerful. After pressing, the grapes are left to ferment on their skins for around 20 days in a cool, temperature-controlled environment. The fermentation is very slow.

After maceration, the must and wine are statically separated and then stored in cement tanks where they are transformed into wine in a secondary process, during which the wine acquires its characteristic deep golden colour and undergoes several rackings, with particular attention to timing.

The aim is to ensure the proper retention of the lees, which favours volume, harmony and the development of secondary aromas. The long maceration and the use of wild yeasts are a return to tradition and aim above all to highlight the specific terroir, i.e. the area and its microclimate, surrounded by natural forests and hills. All steps are carried out in compliance with the standards of organic wine production.