Founded in 1974, Querciabella enjoys the acclaim of the world’s most discriminating critics and consumers for wines such as Camartina, Batàr, Palafreno and Querciabella Chianti Classico. In its uncompromising pursuit of quality, sustainability and authenticity, Querciabella has continually honed its approach to biodynamic viticulture for over a decade. With vineyards located throughout Tuscany’s Chianti Classico and Maremma areas, Querciabella exemplifies the mindful preservation of tradition through forward-thinking, albeit completely natural, winemaking.

Turpino is a newer wine to the Querciabella portfolio with the first vintage in 2007. The Alberese and Grosseto vineyards in Maremma were planted in 2000 with a north-south orientation. The biodynamic approach has proven particularly suited to the acidic, iron-rich soils of Maremma, a mixture of silt and alluvial sand, sparse with areas of gravel and surface pebbles.

After gentle destemming, the grapes are transferred into three and five-ton oak fermenters, where they undergo a brief period of cold maceration in preparation for a slow and natural fermentation process —which is prompted by the presence of ambient (indigenous) yeast—under carefully monitored, temperature-controlled conditions. The completion of primary fermentation leads to a phase of post-fermentation maceration, during which daily tastings serve to track tannin development and stability.

The wine is then separated from the skins by draining the tank by means of gravity flow. Only the resulting ‘free run’ is used when the wine is racked into barrels (French; 225-liter; 20% new oak; tight grain for cabernet franc; tight-to-medium grain for syrah and merlot). Full malolactic fermentation occurs in the barriques followed by 16 months of élevage. Finally, the blend is made and moved into cement tanks for an integration period of 6 to 8 months before bottling.

A year of uncertainty, 2020 was marked in Maremma by the April frosts that substantially damaged the vines’ young buds. Spring was almost drought-like, causing the grapes to mature with very little water reserves. The enduring hot and dry conditions throughout the grow?ing season required meticulous attention to regulate the ratio between vegetation and the well-formed bunches. Fortunately, timely rains that fell in mid-August turned a challenging year into a superior vintage. The grapes matured perfectly, resulting in incredibly fragrant musts balanced to the taste.

The ideal serving temperature is 59-64°F.