| Wine Spectator 85 points (Nov 15 2001)
Plenty of dried cherry and cigar-box aromas in this red. Medium-bodied, with soft tannins and a fruity, grilled meat finish, which is slightly diluted. Drink now. 2,250 cases made. –JS
|Wine maker notes
|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 cepages.
After completing a full malolactic fermentation, the
wine is transferred into barriques. The oak is 100%
French, and comes from Allier, Chatillon, Nevers,
and Troncais. It is 10% new and 90% one year old
or two year old for the Sangiovese. It is 80% new
for the other cepages. The various cepages undergo
separate elevage. The wine is regularly racked and
tasted during the whole barrel maturation, which may
last up to 14 months. At the end of the elevage, 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
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 is bottled and packaged exclusively
in the following formats: 0.750 liter [12 or 6 bottle
cardboard box]; 1.5 liter [1 bottle wooden case];
3 liter [1 bottle wooden case]; 6 liter [1 bottle
wooden case] are made.
Querciabella is produced without using any animal
products or byproducts. It is therefore suitable for
vegans and vegetarians.