ABOUT: Querciabella was established in 1974 by Giuseppe "Pepito" Castiglioni and currently have vineyards throughout Tuscany's Chianti Classico and Maremma areas, all farmed with biodynamics methods and have been since 2000. Sebastiano Cossia Castiglioni, Pepito's son who currently runs the estate is passionate about his environmental philosophies and preserving the integrity of his land and maintaining a healthy system. He even keeps beehive's on the property which have tripled in size. For Querciabella, attention to the detail of the land is paramount. All of their wines are superior quality, but the white wine Batar (Chardonnay and Pinot Blanco) and the red wine Camartina (Cabernet Sauvignon and Sangiovese) are truly some of the finest wines to be produced in Tuscany today.
Follow this link to read about Querciabella at organicwinejournal.com. TASTE: Only produced in the choicest vintages, the Camartina is a superlative blend of Cabernet Sauvignon and Sangiovese that is considered one of the finest super Tuscans in existence. The Cabernet Sauvignon is grown on south facing slopes in Greve in Chianti. The Sangiovese comes from select blocks on a hillside ranging from 350-600 meters with south and southwest facing slopes. Both grapes varieties go through maturation separately for 18 months in oak barrels, then only the best lots make it into the final blend which isn’t released until 30 months after harvest. The scores for this wine are high and the reviews are plentiful. Vinous gave it 96 points and had this to say- “Querciabella’s flagship Camartina is flat-out stunning. Camartina is not a huge wine, as so many are in 2015, rather it possesses extraordinary finesse and elegance. Sweet floral notes, red berry fruit, mint and chalk notes give the 2015 soaring top notes,energy and vibrancy. Beautifully persistent and sculpted, the 2015 dazzles with its energy and overall intensity. There is so much to like here.” PAIR:Pea and Pecorino Arancini, old bay deviled eggs, Cacio e pepe, Moroccan vegetable tagine, lentil mushroom meatballs, and roasted walnuts with thyme.
