Querciabella Chianti Classico Gran Selezione 2020

Since our Sangiovese-cru project began in 2010, our commitment has remained unchanged: to push the boundaries of site-specific vinification and craft wines that speak unmistakably of their origin, using meticulous winemaking and patient ageing to reveal their fullest potential.

In 2020 — a vintage marked by depth and intensity — Manfred, our winemaker, once again employed submerged-cap maceration, a technique inspired by the traditions of Piemonte, to shape a more refined tannic profile and accentuate the wine’s natural vibrancy. Ageing took place first in tonneaux and then in large neutral botti, preserving purity, clarity, and energetic fruit expression.

The result is a Gran Selezione that is sinewy and poised, defined by bright red-toned fruit, crushed herbs, and a saline, mineral tension. It unfolds across the palate with composure and precision, offering both immediate charm and the promise of graceful evolution over time.

Tasting Notes

Bright and finely etched, the 2020 Gran Selezione reveals layered aromas of red cherry, plum, and lavender, lifted by notes of crushed herbs, orange peel, and white pepper. On the palate, it is taut and elegant, with vibrant acidity, fine-grained tannins, and a distinct mineral tension that reflects the macigno soils of Ruffoli and Lamole. The finish is long, savoury, and marked by precision. A poised and expressive Sangiovese, with both early appeal and remarkable ageing potential.

Food Pairing

Querciabella Gran Selezione is a wine of tension and finesse, with bright red fruit, herbal lift and mineral depth. Its poise and energy make it a brilliant companion to dishes with earthy richness and elegant, savoury layers. As it evolves in the glass and the cellar, it reveals ever more nuance, making it ideal for refined cuisine that echoes its complexity.

Dishes that highlight its savoury structure:
· Agnolotti del plin with veal jus and shaved black truffle
· Tortelli stuffed with porcini and chestnuts 
· Slow-roasted suckling pig
· Seared tuna with ponzu reduction

Fine dining pairings for the curious and adventurous
· Roast duck with orange glaze
· Steak with red wine jus and herbed lentils 
· Charred King Oyster Mushroom with Soy-Miso Glaze, Pickled Daikon and Black Garlic Broth

• 36-month Parmigiano Reggiano or aged Pecorino di Pienza
  Crystalline, salty textures and rich umami bring out the wine’s core with restraint and refinement.

Sangiovese

Italy, Tuscany

14%