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Trip To Querciabella, Italy

Only the best of everything is used, like stainless steel tanks with computer control, peristaltic pumps, 100% natural yeast is used and only the finest of the fine oak barrels are used. Quality is something that they don’t compromise upon. The company uses bio-dynamic practices, which basically emphasises on diverting universal energies to the vineyard and winery to get the best final produce. Harmful chemicals and additives are barred and the must is not adjusted at all. All of the Querciabella wines are estate bottled and the grapes are selected from the Southeast and Southwest facing vineyards. Now being managed by Giuseppe Costiglioni’s son, Sebastiano who is assisted by an efficient management and technical staff, the trend of perfection is still his utmost priority.
Here are some of Querciabella’s marvels:-

Mongrana (50% Sangiovese and 25% each of Cabernet Sauvignon and Merlot) and only a small part foes barrique for no more than 3 months. Already I like the wine. The fruit hits first, and lasts all through. This is a no-miss shot: can’t think of anybody who wouldn’t like this wine. Very fresh peppery. Safe, maybe, but yummy, sure!

Camartina 1999, 2004 and 2007: (70% Cabernet Sauvignon and 30% Sangiovese) After Sebastiano’s sister, Martina Castiglioni, hence Ca-Martina. From oldest to newest, the wine shows character, and strength of built. Leather, some mushrooms, and clayey mineral dominates and yet floral and fresh. 2004 is still young, and reserved. The 2007, now seems scary to even try, like infanticide. The fruit is present, very juicy, the grip comes on later but then tannins seem to hold fort till the end.

Post the reds, I try the white again, and this time, although the oak and fruit are present with oak dominating, it’s mineral and nothing else that we feel on the palate. Wow!