QUATTRO MANIHistory:

Quattro Mani Barbera:

INFO:

Product: BarberaAppellation: Piemonte DOC BarberaCountry: ItalyRegion: PiedmontWinemaker: Danilo DroccoHarvest Date: early OctoberRaw materials: BarberaFermentation Method: In stainless steel tanks for 6-7 days at a temperature of 73°-77°F.Duration And Aging Method: Five months in large Slavonian oak barrels.Alcohol Content: 13.5% Approx

Quattro Mani Montepulciano:

INFO:

Product: Montepulciano d’AbruzzoAppellation: Montepulciano d’Abruzzo DOCCountry: ItalyRegion: AbruzzoWinemaker: Attilio PagliHarvest Date: mid-October Raw materials: MontepulcianoFermentation Method: In stainless steel tanks for 10 days at a temperature of 72-76 °F. Duration And Aging Method: four months in stainless steel tank and two months in bottleAlcohol Content: 13% Approx

NOTESRuby red with purple hues. Fresh, with aromas of strawberry and raspberry. On the palate, the wine is fresh and fruity, well balanced with smooth tannin structure.

NOTESDeep, dark ruby color. Aromas of blackberries, plums and sweet spices give way to a ripe and juicy palate with soft tannins and a long, fresh finish.

ABOUTQuattro Mani showcases celebrity winemakers who express the character and strength of Italy’s rich viticultural heritage, interpreted through their unique personalities. The winemakers are skilled in allowing vineyards to speak through the wine, reflecting how the essence of a region can be best expressed through its traditional wines produced by skilled artisan winemakers. Quattro Mani wines are produced from estate-grown fruit using sustainable agriculture, and are bottled at the source. Quattro Mani made its debut in 2006 with Montepulciano d’Abruzzo made by acclaimed winemaker Attilio Pagli. Quattro Mani [toh-kai], produced by the skilled hands of Movia’s Aleš Kristančič, followed in 2008. Quattro Mani Barbera, produced by the skilled winemaker Danilo Drocco who has been described as “One of the Great Names of Piedmontese Winemaking” by Robert Parker, was launched in 2011.