Chianti Classico Gran Selezione, Querciabella 2020
James Suckling 97 (2025); Vinous 95+ (2025); Decanter 95 (2025); Wine Enthusiast 94; Vinum Wine Magazine 94; JancisRobinson.com 94
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Why this wine
Gran Selezione is the top rung of Chianti Classico, and this is one of the few made by an estate that has farmed organically since 1988. Hillside fruit from Ruffoli and Lamole, large casks instead of new barriques, yields held at 30 hl/ha. A Sangiovese built on tension and detail rather than weight.
At a glance
- Grape
- Sangiovese
- Region
- Tuscany, Italy
- Alcohol
- 13.50%
- Body
- Medium
- Acidity
- High
- Tannins
- Medium
- Sweetness
- Dry
- Drink
- Long (10-20 yrs)
- Pairs with
- Red Meat, Cheese, Pasta
How it tastes
Red cherry and plum with lavender, crushed herbs, orange peel and a twist of white pepper. Taut and elegant rather than heavy, with vibrant acidity, fine-grained tannins and a mineral tension that carries the finish. Sangiovese 100%.
The producer
Querciabella was founded in Chianti Classico in 1974 by Giuseppe Castiglioni, and released Camartina, one of the first Super Tuscans, in 1981; the estate is run today by his daughter Mita with her children Andrea and Selene, and runs to 95 hectares across Chianti Classico and a coastal property in Maremma. The fruit for this wine comes from Ruffoli di Greve, where galestro sandstone soils turn from clay at 350 to 400 metres to looser, better-draining ground at 550 metres, and from Lamole at 700 metres, whose sandy soils with clay and schist give Sangiovese a finer frame; vines are trained to cordon spur and Guyot, yields are held to around 30 hl/ha, and the vineyards have been farmed organically since 1988. Fermentation took place mainly in small open-top oak and cement vats after a 48-hour cold soak, with light pump-overs and up to 30 days on skins after fermentation, followed by 16 to 18 months in fine-grained casks of 2,500 to 3,000 litres with minimal to zero new oak. A mild, dry winter brought an early budburst in 2020 before a cold snap at the end of March, and after a wet spring the season settled into favourable conditions.
Food and drinking
Serve at 18°C, with roast beef, bistecca, a slow-cooked ragù or aged pecorino. Drinking well now and worth ten to twenty years in the cellar; give a young bottle an hour in a decanter. Suitable for vegetarians and vegans.