QUADRIGATO is a 12 hectare estate that lies in the medieval town of Guardia Sanframondi, that was founded by the Longobards.
The philosophy of Quadrigato is well defined by the graphic design of the logo, based on an ancient Roman coin - the Quadrigato that on one of the two sides reproduces the effigy of Janus the God with two faces. In its depictions Janus is always characterized by two faces held together by the neck, and the esoteric and mythological significance attributed to him, always takes on aspects of duality, as Death and Rebirth, Beginning and the End, Past and Future. The face of the Present is always hidden because it cannot be represented since before it is depicted, it is future, after it inexorably becomes past.
It is undeniable that this violent negation of the present can be somewhat frightening, but after all it is just so, life is a continuous succession of Past and Future, of Past and Future ... imperceptible moments that represent the clock of the universe. In fact, the present is almost our own invention, something we need to cling to life. This is why, perhaps, having a faith, a dream, an ideal, helps us slow down the inexorable succession of moments, of Past and Future and build apparent feelings of present that are inevitably surpassed and become Past. This constant repetition of Past and Future become the inseparable pair on which our business runs, from the vineyard to the wine, a cyclic series of vintages and seasons of pruning and grape harvests, of fermentation and bottling, of Starting and Ending and a whole series of transitions that are inevitably Past and Future.
It may seem a paradox but a bottle or a glass of wine does not escape this rule and, unfortunately, they will never be Present for Quadrigato nor for the consumer. You are wondering, then, what is the style and the philosophy behind Quadrigato...... Simply being aware of everything, not to take pains to become the "characters" that change the rules of the universe, in the conviction to interpret the Past and the Future as Tradition and Innovation, in living every Beginning and Ending as a new season, a new harvest, ... in living it intensely, with the anxiety of not having the time to wait for the next season to make us better.
After all, to run our business with love, with passion and even angrily leads us to slow time down ... and to build up a longer and more defined moment that represents our present ... and that becomes the style and philosophy behind Quadrigato. Maybe it is just a moment ... but it is a moment that returns !
It is a new beginning ...
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59% Pinot Noir, 41% Chardonnay
An extremely fine and grouped effervescence. The dress is crystalline, luminous, and slightly golden. The nose is fruity, fresh, and tangy. Both greedy and elegant, it expresses pastry notes and aromas of fresh fruit: nougat, frangipane, candied orange, and mirabelle plum. A delicate note of passe-crassane pear carrying a touch of Williams pear liqueur can be guessed. A tonic wine, with a nice tension around the aromas of fresh fruits. Nectarine, yellow peach, and a tangy note of rhubarb develop in the mouth. The end of the mouth is clean, frank, saline, and mineral leaving a touch of bitterness and verbena.
Review:
Having retained all its youthful acidity because there was no malolactic fermentation, the Champagne is brilliantly lit. Acidity and a light texture from the Pinot Noir in the blend give the wine a crisp edge with still-young citrus.
-Wine Enthusiast 94 Points
A firm, focused version, this swathes a chiseled spine of acidity in a raw, silky texture and finely meshed flavors of yellow peach, orange liqueur, honeycomb and chopped almond. A rich streak of salinity drives the well-cut, spiced finish. Drink now through 2035.
-Wine Spectator 94 Points
Corinne Perchaud Chablis Premier Cru Vaucoupin is 100 percent Chardonnay.
The vineyard The plots are on the Vaucoupin Chichée village. They are very steep and facing south, their average age is 40 years. The total area is 1.45 hectares. The vines are planted on soil Kimmeridgian marl consisting clay and limestone with dominant clay. Winemaking After a slight settling, the juice is put in to achieve its fermentation tank alcoholic and malolactic. It follows a long aging on lees to bring a maximum of complexity of aromas and flavors. If necessary, we make a collage to bentonite to remove proteins and a passing cold which eliminates tartar crystals. Then we perform a tangential filtration is the filtration method most friendly to wine.
The wine will be bottled 16 months after harvest. The relatively high temperatures at the end of winter allowed an early bud vines in early March. With a hot, dry spring flower took place in good conditions. In July, a hailstorm located did some damage to our Fourchaume plot. July and early August, rainy and stormy brought the water needed for the vineyards. The dry and sunny weather of the second half of August brought the grapes to maturity. The harvest began on September 2 under clement skies.
Pairs well with seafood, shellfish.