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Montemajor Quattronotti Appassimento


Salento, Puglia

14.5 Alcohol


We were introduced to the wines of Montemajor in March, when our purchasing team was at the world's biggest wine tradeshow, ProWein, in Dusseldorf, Germany. They immediately fell in love with the family and their wines. When our team first tasted the Quattronotti, they knew this Italian beauty would be a member favourite! Made in an Appassimento style (think Amarone), but that's just a piece of the story! The Negroamaro grapes are harvested over 4 perfect autumn nights (or "quattro notti") from vineyards located in Puglia, southern Italy (think the heel of the boot). The night harvest pauses Mother Nature's ripening power, allowing winemaker Mario Ercolino to capture a perfect balance of tannin, acidity and most importantly flavour! Embracing the Appassimento technique, the grapes are dried on straw mats to concentrate the flavours. The result? A rich, opulent and intense flavour profile. Share with friends or keep it all to yourself. Enjoy at 18 C within the next 2 years.

How it looks

Brilliantly deep, dark ruby with flecks of amethyst that shimmer in the light.

How it smells

Youthful and playful. Aromas of a basket of ripe berries leap from the glass! A cherry cola (Dr. Pepper?) note entices us. Dark fruits - blackberry, black plum and black cherries are noted with hints of spice. A freshness is present breaking up any aromas that could be clouded or cloying.

How it tastes

Borderline hedonistic, this mouthful offers layers on layers of flavour and complexity. Opulent fruit flavours showcasing notes of blueberry, black raspberry, and black cherry. Leaning more to the fuller side from the intense flavours, the body is more medium. Secondary notes of licorice, white pepper and hints of leather linger in the background. Acidity and tannin are in check, creating this enveloping mouthfeel with a finish that doesn't quit.

Recommended food pairing

Matching this beauty (or beast!) has two different options. A more casual fare would be a thin crust pizza topped with gorgonzola, fig, potato, radicchio and rosemary leaves. Or a more decadent meal would be Osso Buco (try wild boar instead of veal) with sides of creamy polenta and roasted root vegetables. Drool...

2017Montemajor Quattronotti Appassimento

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