Querciabella Chianti Classico 2008
Sangiovese from Tuscany, Italy
The utterly distinctive Chianti Classico from Agricola Querciabella is made from grapes that are carefully selected in the vineyards and harvested in 8-kilo crates. They are destemmed, not crushed, after which they are conveyed into temperature-controlled stainless steel vats, where alcoholic fermentation and maceration take place. Macerations last about 12 days for the Sangiovese and up to 20 days for the other varietal.
After completing a full malolactic fermentation the wine is transferred into barriques. The oak is 100 percent French, and comes from Allier, Châtillon, Nevers, and Tronçais. It is 30 percent new and 70 percent one year old or two year old for the Sangiovese. It is 80 percent new for the other cépages. The various cépages undergo separate élevage. The wine is regularly racked and tasted during the whole barrel maturation, which may last up to 14 months. At the end of the élevage, the best lots are selected through extensive tasting, and they are assembled to create the final blend. After bottling, the wine rests for at least three months before release.
After bottling, the wine rests for at least three months before release. The wine is released around 18 months after harvest. Depending on the vintage, it may reach its maturity between two and four years after harvest. The plateau lasts at least 10 years after harvest.
The Wine Advocate - "The 2008 Chianti Classico Querciabella is a very pretty, attractive wine laced with fragrant red fruit. This is a finely knit, small scaled vintage of the Querciabella with beautiful balance and a long, harmonious finish. A beautifully delineated, crystalline finish rounds out this wine that shows the more delicate, Burgundian side of Sangiovese. I hope readers can appreciate just how hard it must have been to make a wine of this level from biodynamically farmed vineyards with minimum intervention in the very challenging 2008 harvest. The Querciabella is 95% Sangiovese and 5% Cabernet Sauvignon. Anticipated maturity: 2010-2016. "
International Wine Cellar - " Deep red-ruby. Balsamic black plum, sweet milk chocolate and coffee liqueur aromas on the captivating, mineral-accented nose. Then fleshy and ripe in the mouth, with more spicy black plum, herb and coffee flavors. Finishes soft and smooth, with a trace of finishing heat. Well done, if on the ripe side."
Querciabella was founded in 1974 by Giuseppe Castiglioni, an avid collector of French wines and the owner of the largest collection of Louis Roederer Cristal throughout Italy. The property is now managed and owned by Sebastiano Cossia Castiglioni who carries with him the fundamental philosophy of Querciabella. Cossia Castiglioni remarks “Querciabella is dedicated to producing among the finest Italian wines - as a winemaker and an avid collector, I believe that quality begins in the vineyard and with minimal intervention one can produce a wine that is truly a reflection of its terroir”. Querciabella wines are all estate bottled and made from selected grapes from the Southeast and Southwest facing vineyards located high on the hilltop of Ruffoli in Greve in Chianti. View all Querciabella 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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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