Querciabella Batar Bianco 2016

Giuseppe (Pepito) Castiglioni, an industrial entrepreneur and lifelong wine lover, bought a single hectare of a vineyard on a Tuscan hillside and set about creating an estate that now spans the breadth of the region. The name Querciabella means "Beautiful Oaks" as the vineyards in Ruffoli and Radda are surrounded by wonderful oak trees. Querciabella’s commitment to creating extraordinary wines, without causing harm or disrupting the delicate balance of nature, will not waiver. It is this commitment that makes their wines as lively and beautiful as their land, and it is how they will continue to innovate and to inspire for decades to come. But the real secret is in the soil, the very same from which grow the mightiest of oaks.

Without a doubt, Batàr is one of Italy’s iconic white wines. A unique blend of Chardonnay and Pinot Bianco, its unrivalled textural beauty and vibrant minerality reveal gracefully over time.

The 2016 Querciabella Batar is a highly acclaimed, complex Tuscan white (50% Chardonnay/50% Pinot Bianco) known for its superb balance of vibrant freshness and rich, oaked structure. It features aromas of quince, pear, hazelnut, and citrus, with a mineral-driven, creamy palate and a long finis

Tasting Notes

• Aroma: Intense and complex, showing ripe yellow fruit (pear, quince), citrus notes (candied lemon peel), and hints of vanilla, toast, and spices from barrique aging.
• Palate: Full-bodied yet fresh, combining creamy textures with a strong, flinty minerality. It is described as harmonious and well-structured.

Food Pairing 

A young Batàr is enhanced by foods served with truffles and creamy sauces, herbs like thyme and tarragon and sautéed vegetables. We recommend pairing it with Tagliatelle in a Truffled Cashew Cream Sauce or Vegetable Stir-fry with Garlic and Ginger Ramen Noodles.

As it matures, Batàr develops more umami notes, hence will pair beautifully with umami-rich dishes with sautéed or roasted mushrooms, sun-dried tomatoes and roasted root vegetables like squash, parsnips and turnips. Our favorite pairings include Miso-tahini Butternut Squash Soup and Penne with Sun-dried Tomato Pesto.

Pinot Bianco and Chardonnay

Italy, Tuscany

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