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Xavier Flouret Quattro Canti 2007

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.

Region: Italy » Sicily

Vintages

  • 2007

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Winery: Xavier Flouret  
Color: Red
Varietal: Nero d'Avola
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3.25 5 0.5
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Xavier Flouret:
Xavier Flouret Wines, founded by Xavier Flouret in 2008, is a collection of boutique wines from around the world. Each award-winning wine embodies the character of that wine’s region, which is important when developing a carefully selected portfolio of varietals. Each bottle features an "X" design on the front and information about the winemaker and the winery on the back, complete with food pairing recommendations.

Member Reviews for Xavier Flouret Quattro Canti

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Snooth User: poosa
56907693
3.50 5
04/11/2011

Three and a half glasses


External Reviews for Xavier Flouret Quattro Canti

External Review
Source: Xavier Flouret
11/19/2010

Double Gold Medal Label Series



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.

Wine Specs:

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

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