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Castello di Querceto Chianti Classico 1998

Sangiovese from Chianti, Tuscany, Italy
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    Castello di Querceto

    Castello di Querceto

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    Castello di Querceto, , Italy
    Castello di Querceto
    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).

    One of the most iconic regions of Italy for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind. Within Tuscany, many esteemed wines are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.

    Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese.

    Other Red Blends

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    CLW523522_1998 Item# 19899

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