Querciabella was founded in 1974 by Sebastiano Cossia Castiglioni, an accomplished industrial designer and creator of a multinational business network who also had a love for fine wine. His passion for great winemaking combined with his uncompromising vision has meant that Querciabella has quickly established itself as one of the leading wineries in Italy, earning acclaim of the world’s most discriminating critics.

Querciabella has vineyards located throughout Tuscany’s Chianti Classico and Meremma regions. Sebastiano’s strong commitment to the environment inspired him to convert the winery to biodynamics in 2000, and all of the wines are 100% vegan. Indeed Querciabella has one of the largest biodynamic vineyard holdings in all of Italy. The full range consists of seven different wines, reflecting the diversity of Tuscan terroir.

Interview with Manfred Ing, Winemaker

What would you say have been the most important moments in the history of Querciabella?

Founded in 1974 by avid wine collector Giuseppe ‘Pepito’ Castiglioni, at the beginning of what can be considered the ‘Supertuscan revolution’, Querciabella quickly rose to prominence with its elegant and beautifully crafted wines. Camartina (first vintage 1981) is still considered one of the benchmark supertuscans, while our Batàr is deemed by many to be the first and still the definitive ‘white supertuscan’. Under the stewardship of Sebastiano Cossia Castiglioni, Pepito’s son, it was one of the first wineries to become fully organic in 1988 and became biodynamic in 2000, well before this practice became fashionable. In 1995, Querciabella purchased 32 hectares in Tuscan Maremma, in addition to those owned in Chianti Classico.

How would you describe the 2014 vintage in Tuscany?

Given the challenges of the ’14 vintage, it was patience and experience that allowed our fruit to fully benefit from the perfect ripening conditions at the end of September right through until the middle of October. While most were picking, we waited and those few weeks turned out to be the difference between average and excellent quality fruit. This has resulted in some terrific wines with a fine balance of fruit depth, tension and finesse (Manfred Ing, winemaker, about the 2014 vintage).

Chianti Classico DOCG occupies the historical heartland of Chianti in Tuscany, Italy, spanning the hills between Florence and Siena. This zone was formally defined in 1716 by Cosimo III de' Medici and received DOCG status in 1984. The appellation covers approximately 70,000 hectares across parts of eight communes, including Castellina in Chianti, Radda in Chianti, and Gaiole in Chianti.

The region's galestro and alberese soils, combined with elevations ranging from 200 to 600 meters, create ideal conditions for Sangiovese cultivation. Chianti Classico must contain a minimum of 80% Sangiovese, with the remainder typically filled by indigenous varieties like Canaiolo or international grapes such as Cabernet Sauvignon and Merlot. Riserva wines require a minimum of 24 months aging, including at least three months in bottle, compared to 12 months for standard Chianti Classico.

Chianti Classico wines are characterized by bright acidity, moderate tannins, and flavors of red cherry, violet, and herbs. The Sangiovese grape imparts a distinctive combination of fruit and earthiness, often accompanied by notes of leather, tobacco, and mineral undertones from the region's diverse soils. Riserva bottlings typically show greater concentration and complexity, with enhanced aging potential that can extend decades for the finest examples.