2021 Technical Specifications
Alcohol 14.0%
Grape Varieties Sangiovese
Classification Chianti Classico DOCG Gran Selezione
Region Chianti Classico
Soil Galestro, Sandstone and clay
Vineyard Yield 30 hL/ha
Sites V4 and V5 vineyards, Ruffoli, Greve in Chianti
Maceration 30 days
Production Volume 2,600 bottles
Bottles2,600
Production Details The V4/V5 Ruffoli vineyards rise to 550 m. After 30 days of submerged-cap maceration, the wine matures for 9 months in tonneaux, 12 months in 25–30 hL casks and 30 months in bottle.
Tasting Notes Blackberry, dark cherry, plum, flint, lavender, spice, menthol and liquorice; medium-bodied, layered and concentrated, with vibrant fruit, firm structure and a long, precise, mineral-driven finish.
Food Pairing Agnolotti del plin with veal jus and black truffle; slow-roasted suckling pig; celeriac steak with lentils; roast duck with orange glaze; seared tuna with ponzu; king oyster mushroom with soy-miso glaze; 36-month Parmigiano Reggiano or aged Pecorino di Pienza.
Sources: querciabella.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 14.0%
pH 3.33
Total Acidity 5.66 g/L
Grape Varieties 100% Sangiovese
Classification Chianti Classico DOCG Gran Selezione
Region Chianti Classico
Soil Galestro and sandstone
Vineyard Yield 30 hL/ha
Harvest Dates September 19–October 17, 2019
Sites Ruffoli, Greve in Chianti
Fermentation Vessels Stainless-steel tanks
Oak Types French oak
Vegan Yes
Vegetarian Yes
Production Volume 4,000 bottles
Bottles4,000
Production Details Organic viticulture with plant-based biodynamic practices at vineyards over 500 m. Grapes were gently crushed and fermented in stainless steel; after fermentation, the cap was submerged using the traditional Piemontese technique for about five weeks of skin contact. Natural malolactic fermentation occurred in French oak barriques and tonneaux, followed by transfer to 25–30 hL oak vessels and about 18 months of wood maturation. Finished-wine sugar was below 1.0 g/L. Recommended serving temperature was 14–18 °C, and stated ageing potential was well over a decade.
Sources: querciabella.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 14.0%
pH 3.47
Total Acidity 5.28 g/L
Grape Varieties 100% Sangiovese
Drinking Window 2034–2075 (John Gilman, December 2024)
Classification Chianti Classico Gran Selezione
Region Chianti Classico
Soil Schistous galestro and sandstone
Harvest Dates September 12–26, 2018
Sites Ruffoli, Greve in Chianti
Fermentation Vessels Stainless-steel tanks
Oak Types French oak
Vegan Yes
Vegetarian Yes
Production Details Grapes were gently crushed and fermented in stainless steel. After fermentation, the cap was submerged using the traditional Piemontese technique, with about five weeks of skin contact. Natural malolactic fermentation took place in French oak barriques and tonneaux before transfer to 25–30 hL oak vessels; wood maturation lasted about 18 months.
Tasting Notes Dark berries and blue fruit with creamy oak spice; concentrated, firm yet polished tannins; lively, bright and youthful.
Sources: mmdusa.net ↗ · Compare this vintage
Producer Information
Website
Address
Via di Barbiano 17, 50022 Greve in Chianti FI, Italy
Phone
+39 055 8592 7777
Email
Owner
Mita Castiglioni and family (Andrea and Selene)