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Chianti Classico Gran Selezione “Sei”

Wines

Sei — “six” in Italian — kept appearing as this wine came to life. The grapes come from a select 6.6-hectare parcel of the winery’s prized Belvedere vineyard, planted at 6,666 vines per hectare. The French tonneaux where the wine rests each hold exactly 666 bottles. And Laura — mother, chef, and heart of Querceto — was born on 6/6/46.

From that charmed parcel, high in the hills between Castellina and Radda, comes Querceto di Castellina’s finest expression of organic Sangiovese: a Gran Selezione, the summit of the Chianti Classico pyramid, made only from estate fruit in the best years. Eighteen months in French oak and a year in bottle shape a wine of depth and polish — ripe cherry, raspberry, and spiced plum threaded with iron, tobacco, sandalwood, and the crushed-limestone minerality of our soils. Silky yet structured, it unfolds in layers and finishes long.

Appellation: Chianti Classico DOCG Gran Selezione

Region: Toscana

Type: Red, dry

Varietal: 100% Sangiovese

 

Wine Details:

Tasting Notes:
Color: Deep, resonant ruby red
Bouquet: salty caper flowers and fig leaves flourishing from sun-baked walls, of ripening figs and morello cherries with their ripe sweetness tempered by savory herbs, nepitella and oregano.
Palate: Medium- to full-bodied, creamy in texture with plush, silky tannins that build to a firm, precise structure. Deep red and dark fruit through the mid-palate shaded by iron, sanguine mineral notes, and baking spice. Long, layered and assertive.
Alcohol: 13.5%
Food Pairing: Bistecca alla Fiorentina, braised short ribs, wild boar or duck ragù, roasted lamb and aged pecorino toscano.
 

Vinyard Notes:
Location: Querceto, Castellina in Chianti.
Vineyard: Belvedere vineyard (6.66 Ha and 6,666 vines per Ha).
Altitude: 1370-1575 ft. a.s.l.
Soil: Rocky, medium-textured soil with limestone marl, rich in minerals.
Yield: 50-55qq.
Training system: Spur pruned cordon.
Planting system: Variable high density.

Winemaking Notes:
Harvest: Manually with only the best bunches are selected.
Maceration: 25 days.
Winemaking: Temperature controlled in stainless steel.
Fermentation temperature: 28°C.
Aging: 18 months in 500lt. tonneaux. 12 months in bottle before release. Production: Approximately 7,500 bottles - in select vintages.