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Toscana Rosso “Podalirio”

Wines

Every summer, a pale yellow, black-striped butterfly drifts through the vineyards at Querceto — the Iphiclides podalirio, known in English as the Scarce Swallowtail. It’s been part of the estate’s landscape for as long as anyone can remember, and in 1999, it lent its name to Querceto’s first single-varietal Merlot: a wine as distinctive and unusual as the creature itself.

Since 2005, Podalirio has been 100% Merlot, the one French variety Jacopo Di Battista found truly capable of expressing this terroir’s full potential and purity. Grown organically on the estate’s rocky, mineral-rich hillsides, Podalirio is fresh, intelligent, and refreshingly untraditional: ripe dark fruit — plum, blackberry, cherry, and fig — wrapped in cinnamon, nutmeg, and orange peel, with tar, leather, and a whisper of espresso lending Old World depth. The tannins are lively and dense, held in check by bright, taut acidity that keeps everything light on its feet.

Appellation: Toscana IGT

Region: Toscana

Type: Red, dry

Varietal: 100% Merlot

 

Wine Details:

Tasting Notes:
Color: Dense, deep ruby red.
Bouquet: Ripe plum, cinnamon, nutmeg, and fine oak, with festive dark berries, candied fig, Luxardo cherry, and bitter orange jam. Classic Old World notes of tar, leather, and pencil shavings emerge with air.
Palate: Hearty and rich, with dense dark fruit, vanilla, chocolate, and full-bodied yet lively tannins. Bright, exciting acidity carries through orange peel, savory black olive, and thyme to a long, earthy, espresso-tinged finish.
Food Pairing: Great with salumi, pasta with ragù, and roasted/grilled beef and wild game.

Vinyard Notes:
Location: Querceto di Castellina estate, between Castellina and Radda in Chianti.
Vineyard: Belvedere and Campolungo vineyards.
Altitude: 1370-1575 ft. a.s.l.
Soil type: Rocky, medium-textured soil with limestone marl, rich in minerals.
Yield: 50qq.
Training system: Spur pruned cordon.
Planting system: Variable high density.

Winemaking Notes:
Harvest: By hand, mid-September.
Winemaking: Maceration for about 25-30 days in temperature controlled stainless steel.
Aging: 18 months French oak (225 lt.), 12 months in the bottle.