Quattro Mani Toh-Kai 2007
Other White Blends from Italy
Floral and fresh with rich melony fruit flavors and a brisk, elegant finish.
The Wine Advocate - "The irrepressible, outspoken, and iconoclastic Ales Kristancic is the force behind Quattro Mani 2007 [Toh-kai]. Ripe quince, Persian melon, vivid gunpowder, green tea, coriander, spearmint, and elusive but haunting floral perfume hover over the glass. This hits the palate juicily, softly, and demurely, but then it spreads out a veritable magic carpet of captivating flavors, among which quince, fig, white peach, green tea, sweet lime, and raw almond are discernable. I honestly couldn’t spit it or put down the glass! I just hope something remotely as intriguing and delicious was rendered under this label from 2008."
Quattro Mani Winery
Quattro Mani, or "four hands," showcases celebrity Italian winemakers who express the character and strength of Italy’s rich viticultural heritage, interpreted through their unique personalities. These winemakers were selected for their skill in allowing vineyards to speak through the wine, reflecting the belief that the essence of a region can be best expressed through its traditional wines. 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 Kristancic, followed in 2008. Tocai grapes are grown in Movia’s organically farmed Exto Gredic vineyard; the wine is made at the Movia winery in accordance with the biodynamic principles. Franciacorta, produced by the celebrated Franciacorta pioneer Emanuele Rabotti, joined the lineup in 2010. In 2011, Quattro Mani Barbera which is 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. View all Quattro Mani Wines
About Other ItalianView a map of Other Italian wineries Lombardy, Emilia-Romagna, Umbria
LombardyHome of the fashion capital of Milan, Lombardy is not quite Italy's capital of wine. It is, however, home to a few wines worth noting. Most vineyards are far north, far south or far east. First, in the south, the sparkling wine Franciacorta – this sparkling wine is made in the methode champagnoise and the better wineries produce wine that can hold it's own in a quality bubbly line up. Lugana, a pleasant, white wine made from Trebbiano, comes from Lombardy as well. Lean reds from the Nebbiolo grape are made further up in the Valtelliana region, near the Alps.
Emilia-RomagnaThe region of Emilia-Romagna is better known for its food rather than wine. Most of the wine coming from this region is the red, slightly-fizzy Lambrusco. It's high in acid and best drunk young. The white coming out of the region is mostly Albana di Romagna. Made from the albana grape, it's typically dry and pleasant, although not found often.
UmbriaTalk about being in the center of things… the land-locked region of Umbria is smack dab in the middle of the country. The most familiar white wine of the region is Orvieto, named for the medieval Etruscan town. It's a Trebbiano-based wine with good fruit flavors and high acid. Originally a sweet wine, most Orvietos are now dry. Red wine from Umbria includes Torgiano and Montefalco - Torgiano made from the grapes of Chianti, while Montefalco uses the native sagrantino grape, making big and bold reds.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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1 rating, 1 with review58/22/2009This is not Italian but Slovenian wine. Slovenia is located to the East of Italy and produces some really good, reasonably priced wines. Visit www.slovenia.info/en/Cuisine-and-Wine.htm?kulinarika_in_vino=0&lng=2 for more information about Slovenia and its wines. One more thing... the name of the Slovenian anthem is "A Toast": en.wikipedia.org/wiki/Zdravljica Cheers! :-)
Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
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