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Flat front label of wine

Querciabella Chianti Classico 2006

Sangiovese from Chianti, Tuscany, Italy
  • WS91
  • RP91
13.5% ABV
  • D97
  • JS92
  • V92
  • RP90
  • JS91
  • JS93
  • WS90
  • WE91
  • WS90
  • WE90
  • D93
  • JS91
  • WS90
  • WE90
  • JS90
  • RP90
  • RP90
  • RP91
  • WS90
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3.8 5 Ratings
13.5% ABV

Winemaker Notes

Chianti Classico reaches maturity between two and four years after harvest and the plateau lasts at least 10 years after harvest.

The ideal service temperature for Chianti Classico is between 59°–64° F.

Critical Acclaim

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WS 91
Wine Spectator

#81 Wine Spectator Top 100 of 2008

A rich, round wine, with plum and berry character and soft tannins. Full-bodied, with berry and dark chocolate character and a long finish. Juicy. Outstanding value. Drink now through 2012.

RP 91
Robert Parker's Wine Advocate
Gorgeous aromatics waft from the glass as the 2006 Chianti Classico Querciabella ... opens to reveal a super-elegant expression of fresh berries, flowers and tobacco. The plumpness of the fruit makes the wine very appealing today, but there is sufficient tannic clout to suggest at least medium-term aging potential. In recent years Quericabella’s Chianti Classico has established a new benchmark for finessed Chianti made in a contemporary style that nevertheless remains faithful to Sangiovese and the unique qualities of these sites. Anticipated maturity: 2009-2021.
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Querciabella

Querciabella

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Querciabella, Chianti, Tuscany, Italy
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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.

Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

MNC10580F_2006 Item# 95899