Querciabella Chianti Classico Riserva is the perfect blend of the estate’s best parcels of Sangiovese from vineyards in Greve, Radda and Gaiole in Chianti. Through meticulous site selection and a rigorous micro-vinification regime, winemaker Manfred Ing is keen to explore and exalt their minute details to bring our varietal expression of Sangiovese to a superior level.

A new take on a past tradition, which culminated with the 1999 vintage, Querciabella's Chianti Classico Riserva returned to the Querciabella range with limited bottlings of the 2011 vintage.

The Riserva, a blend of exceptional lots of grapes from the communes of Greve, Radda and Gaiole, is one of the fruits of an unprecedented effort led by Querciabella to identify the finest sub-zones for the cultivation of Sangiovese across the region.

Each parcel is fermented lot by lot, prior to 16 months maturation in fine to extra fine-grained oak barriques (225 l) and tonneaux (500 l) of which up to 20% new. Only the best lots are assembled for the final blend, that once in the bottle, ages for at least another year.

The unusually mild winter weather and warm and dry conditions in February and March led to an early budburst. Unfortunately, in April, the temperatures dropped and caused some frost damage, resulting in a lower yield. The rest of the spring season was well within the norm, with sufficient rainfall in May. The summer was hot and dry, delaying grape development. Fortunately, without the heat spikes of the previous year and just the right amount of rain at the end of August and mid-September, the beautiful Tuscan sun allowed us to wait for the perfect time to start picking. As a result of a prolonged but harmonious ripening, the wines from the 2021 harvest exhibit the signature the signature complexity and finesse that we always strive for

Querciabella Riserva shows the dashing side of Sangiovese with a magnificent body and structural components. Concentrated and vibrant, this wine suggests a dish that lets its complexity shine: Red wine risotto, Pumpkin tart with caramelized onions and vegan ricotta (VG), Vegan eggplant parmigiana (V), Risotto al vino rosso, Braised cannellini beans with escarole and sausages,Tuscan ribollita (VG), Gnocchi with sage and cashewnut sauce (VG).