Quattromani – The Iconic Merlot of Ticino Crafted by Four Masters

A collaborative cuvée by Delea, Gialdi, Tamborini and Brivio, symbolising the pinnacle of Merlot del Ticino DOC

The Quattromani project

Quattromani (“four hands”) is one of Switzerland’s most celebrated red wines, created at the dawn of the 2000s by four leading figures of Ticino winegrowing: Guido Brivio, Angelo Delea, Feliciano Gialdi and Claudio Tamborini. Each vintage brings together the finest Merlots from their estates, with the ambition of capturing the essence of Ticino in a single, masterful wine.

Since its creation, Quattromani has become an icon of Ticino Merlot, consistently honoured in national competitions and widely regarded as a benchmark cuvée in Switzerland. For its 25th anniversary, the collaborative spirit was further elevated with the participation of renowned sommelier Paolo Basso.

Terroir & vineyard

Quattromani is a 100% Merlot cuvée sourced from the four key viticultural areas of Ticino: Mendrisiotto, Luganese, Locarnese and the Tre Valli. Each winemaker contributes a Merlot that reflects the character of his region: fruit richness in Mendrisiotto, structure in the Luganese, finesse in Locarnese and depth with freshness in the Tre Valli.

Ticino benefits from a mild sub-Mediterranean climate, softened by lakes and Alpine foothills, ensuring full phenolic ripeness while preserving acidity. The soils—ranging from sandy-clay to gravelly, with granite or morainic substrata—give Merlots of power, spice and a distinctive mineral backbone suited to ageing.

Philosophy & winemaking

Each producer vinifies his Merlot separately, using parcels renowned for their concentration and maturity. The four wines are then blended in equal parts to create the final cuvée. The goal is not uniformity but complementarity: combining fruit richness, tannic depth, aromatic elegance and structural freshness.

Winemaking remains classic: fermentation in tanks with extended macerations, followed by 18 to 20 months of ageing in French oak barrels, mostly new. After barrel ageing, the wine rests for an additional six months in bottle before release. The substantial use of new oak is intentional, bringing texture, complexity and longevity while preserving the identity of each terroir.

Style & tasting profile

Quattromani typically displays a deep ruby to dark garnet colour with great intensity. The nose is rich and layered, offering ripe black and red fruits (black cherry, blackberry, plum), alongside liquorice, clove, coffee, cocoa and dark chocolate, sometimes lifted by floral or subtle tobacco notes.

The palate is full-bodied and structured, with a generous attack, ripe yet firm tannins and a velvety mid-palate. The wine is long, persistent and spicy, with a noble integration of oak. The best vintages show a cellaring potential of 10 to 15 years or more.

Food pairings & service

Thanks to its power and refinement, Quattromani pairs beautifully with:

• Red meats (roasted or braised)
• Game (venison, wild boar, game birds)
• Lamb (rack, shoulder, slow-cooked preparations)
• Rich pasta and risotto dishes (ragù, truffle, mushroom sauces)
• Hard Alpine cheeses (Sbrinz, aged Gruyère, mountain cheeses)

Serve at 16–18°C, ideally in large red wine glasses. Young vintages benefit from 1 to 2 hours of decanting.

Positioning, vintages & reputation

Quattromani stands among the great Merlots of Switzerland, at the top of the Ticino hierarchy. It is regularly cited as a flagship wine of the region and remains one of the most recognisable expressions of top-tier Merlot in the country.

Recent vintages (2018–2023) follow the same qualitative line, generally recommended for enjoyment between 3 and 12 years after harvest, depending on the desired evolution. For enthusiasts of great Swiss reds, Quattromani remains an essential reference, demonstrating the ability of Ticino Merlot to compete at the highest level.