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Castello di Querceto Querciolaia (Predicato di Biturica) 1998

Other Red Blends from Tuscany, Italy
    0% ABV
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    0% ABV

    Winemaker Notes

    Color: dark and brilliant ruby red

    Odor: full, intense and harmonious

    Flavor: dry and robust with prolonged impact on the palate

    Food matches: elaborate meat dishes and aged cheeses

    Serving temperature: 18°/20°C. (64°/68°F.)

    Uncork at least two hours before serving

    Alcohol: about 13%

    Critical Acclaim

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    Castello di Querceto

    Castello di Querceto

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    Castello di Querceto, Tuscany, Italy
    Image of 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).

    One of the most iconic Italian regions 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, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.

    Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, scattered with vineyards.

    Sangiovese at its simplest produces straightforward pizza-friendly wines with bright and juicy red fruit, but at its best it shows remarkable complexity and ageability. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello expresses well the particularities of vintage variations and is thus popular among collectors. 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 and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, Carmignano and the island of Elba.

    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 enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. 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.

    WWB16820_1998 Item# 77519