Castello di Querceto Chianti Classico 2011
Sangiovese from Tuscany, Italy
Brilliant ruby red. The bouquet is delicate and appealing. Dry and balanced, with a soft and elegant body.
Pair with red meat dishes and cheese.
Wine Enthusiast - "This opens with oak and coffee aromas supported by a core of black fruit. The palate offers dense cherry, plum and vanilla flavors, with espresso and chocolate accents. Pair this with barbecued meats or mildly seasoned cheeses."
Vinous / Antonio Galloni - "Smoke, tobacco, incense, licorice and dark cherries waft from the glass as the Castello di Querceto's 2011 Chianti Classico shows off its brooding, inward personality. Distinctly powerful and rich, the 2011 shows a much more masculine side of Sangiovese, with slightly wild notes that linger on the finish. This hearty, intense Chianti Classico is made for the dinner table. Best of all, the 2011 is a screaming value."
Castello di Querceto Winery
The François family, which settled in Tuscany in the 18th century, has owned the Castello di Querceto estate since 1897. Of French origin, the family has produced such illustrious personalities as Giuseppe François, a noted mathematician, and Alessandro, an expert on archaeology and the discoverer of important Etruscan works like the celebrated François Vase, which is now preserved in the Archaeological Museum in Florence. Castello di Querceto and the land surrounding it are fascinating places steeped in history. In the past, the castle, erected as a lookout point on the Via Cassia Imperiale, one of the principal arteries of the Roman period, helped to defend the immediate area. Today, encircled by the green of the forests and the hills, it seems as if it had been constructed purposely to protect the invaluable heritage of its vineyards and olive orchards. Vines and olives grow on both sides of the valley of the Dudda, from the Sugame Pass and, beyond Dudda, toward Lucolena and Mount San Michele, which reaches a height of 400 to 500 meters (1,312-1,640 feet). View all Castello di Querceto Wines
About TuscanyView a map of Tuscany wineries (TUSS-can-ee) Sangiovese. Most of the wine coming from Tuscany is made from some clone of this varietal, but a growing trend, started by the renegade winemakers of those Super Tuscans, is to incorporate more international varietals.
Notable FactsThe most well known sub-districts of Tuscany are Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano (note that Montepulciano here refers to the local village, not the grape variety found in the Italian region of Abruzzi). Wine labeled from these regions is DOC-regulated and Sangiovese-based blends. Quality wine from these DOC areas has been on the rise for decades, with top-notch winemakers and wineries shedding the low-quality image once held for Tuscan wine by producing consistently outstanding bottlings that range from deliciously drinkable to highly ageable. Newer to the scene are regions like Bohlgeri and the Maremma, home to of what are now termed "Super-Tuscans," named for the wine coming from the Tuscany area, but not following all of the DOC or DOCG laws required in Italy. In the 1970's, some pioneer winemakers began buying land outside of Chianti and Montalcino, and planting not only Sangiovese, but also international varieties like Cabernet Sauvignon and Merlot. The wine they produced only fit into the lowest Italian category of "vina da tavola," but the winemakers sold the wine for high prices, creating an almost cult following, and spurning a new wine category called IGT.
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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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 & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
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