Xavier Flouret Quattro Canti 2007

MSRP: $23.99
3.96 5 0.5
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Vintages

  • 2007

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Tasting Notes:

Eye: deep red Nose: herbal notes, spicy, vanilla and bitter chocolate aromas Palate: big structure, balanced, a bit a...

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User Reviews for Xavier Flouret Quattro Canti

Ratings & Tags for Xavier Flouret Quattro Canti

141861 Snooth User: vrenault
rated this wine
5.00 5
11/23/2010

569076 Snooth User: poosa
rated this wine
3.50 5
04/11/2011

910844 Snooth User: clementa
rated this wine
4.50 5
08/09/2011

Winemaker's Notes:

WINEMAKER: Stefania Lena WINERY: Fatascià HISTORY: Fatascià was created in 2000 by Stefania Lena and Giuseppe Natoli, out of their passion for wine and experience in the wine industry. Working closely from the start with world-renowned oenologist Riccardo Cotarella, Lena and Giuseppe believe that innovation is key and strive to reveal the Sicilian terroir through their wines. VITICULTURE & VINIFICATION: The vines are planted at a density of 4,000 vines per hectare and yield 40 Hl / hectare. Nero d’Avola vines are 10 years old and Cabernet Franc’s are 6 years old. Harvest is done by hand and grapes undergo a traditional red maceration on the skin for 20 days along with a malolactic fermentation. The wine is not filtered before the bottling.

Tasting Notes:

Eye: deep red Nose: herbal notes, spicy, vanilla and bitter chocolate aromas Palate: big structure, balanced, a bit austere, sweet tannins

WINEMAKER: Stefania Lena WINERY: Fatascià HISTORY: Fatascià was created in 2000 by Stefania Lena and Giuseppe Natoli, out of their passion for wine and experience in the wine industry. Working closely from the start with world-renowned oenologist Riccardo Cotarella, Lena and Giuseppe believe that innovation is key and strive to reveal the Sicilian terroir through their wines. VITICULTURE & VINIFICATION: The vines are planted at a density of 4,000 vines per hectare and yield 40 Hl / hectare. Nero d’Avola vines are 10 years old and Cabernet Franc’s are 6 years old. Harvest is done by hand and grapes undergo a traditional red maceration on the skin for 20 days along with a malolactic fermentation. The wine is not filtered before the bottling.

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Closure: Cork

Aged 12 months in French Oak.

Chemical Analysis:

Alcohol: 14% pH: 3.8
Sugar: 3.2 grams per liter Total Acidity: 6.4 grams per liter

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