# Chianti Classico Gran Selezione (2015)

- **Producer:** La Querce Seconda Az.Agr Niccolo Bernabei
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese
- **Region:** Toscana, Italy
- **Style:** Natural
- **Alcohol:** 14.0%
- **Average price:** €33
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 18–20 °C
- **Aromas & flavours:** red cherry, dried herbs, violet, red plum, black cherry, black plum, cedar, cloves, vanilla, leather, dried fruit, tobacco, earth

## About this wine

La Querce Seconda Az.Agr Niccolo Bernabei Chianti Classico Gran Selezione 2015 is a red wine from Tuscany, Italy, specifically the Chianti Classico appellation. It is made from 100% Sangiovese grapes. The winery is located in the northernmost part of the Chianti Classico region. La Querce Seconda is a family-run estate, with Niccolò Bernabei and his wife Linda Sandkvist representing the second generation of winemakers. They are committed to organic farming and expressing the unique terroir of their vineyards. The Gran Selezione classification is the highest tier of Chianti Classico, requiring grapes from the winery's own vineyards and adhering to stricter aging and quality standards. The wine's distinctiveness comes from its origin in the northernmost part of Chianti Classico, combined with organic viticulture and minimal intervention winemaking.

## Interesting facts

- Northernmost winery in Chianti Classico.
- Family-run, second-generation winemakers.
- Organic farming practices.
- Microscopic production volumes.

## Food pairing

The wine's firm tannins and full body are well-suited to rich, protein-heavy dishes, where they can cut through fat and complement the meat. Its classic Sangiovese acidity balances richer sauces and ingredients, while earthy notes in the wine can harmonize with mushrooms and herbs.

## Wine making process

The winemaking process for this Chianti Classico Gran Selezione begins with hand-harvested Sangiovese grapes from vineyards with low yields. Fermentation occurs in stainless steel tanks utilizing indigenous yeasts. Following fermentation, the wine is aged for a period of 12 to 24 months in a mix of used French oak barrels, including both small and large formats. The producer emphasizes organic farming practices and minimal intervention throughout the winemaking process, including very low sulfur usage.