Querciabella Chianti Classico

“Gorgeous and subtle. 90/100.”

James Suckling (about the 2004 vintage)

October, 2006

“Leader in Chianti Classico”

Hugh Johnson

“This model of a modern Chianti Classico
producer serves up a gorgeously scented,
rich-fruited Chianti Classico.”

Oz Clarke

“Top class Chianti Classico estate”

Robert Joseph

Cépages: 95% Sangiovese; 5% Cabernet Sauvignon.

Average production: 144,000 bottles (12,000 cases).

Appellation: Chianti Classico DOCG.

First vintage: 1974.

Average yield: 35 hl/ha.

Average alcohol content: 13.5% vol.

Ideal serving temperature: 15°–18° C (59°–64° F)

The grapes are carefully selected in the vineyards,

and harvested in 8 kilo crates. They are destemmed,

they are not crushed, then 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 cépages.

After completing a full malolactic fermentation, the

wine is transferred into barriques. The oak is 100%

French, and comes from Allier, Châtillon, Nevers,

and Tronçais. It is 30% new and 70% one year old

or two year old for the Sangiovese. It is 80% 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

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.

The wine is released around 18 months after

harvest. Depending on the vintage, it may reach its

maturity between 2 and 4 years after harvest. The

plateau lasts at least 10 years after harvest.

Querciabella 2006 was released in Spring 2008.

Querciabella, the Querciabella logo, Batàr, Camartina, Mongrana and Palafreno

are registered trademarks of Agricola Querciabella SpA.