# Chianti Classico (2005)

- **Producer:** Querciabella
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese, Cabernet Sauvignon
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 14–18 °C
- **Aromas & flavours:** blackberry, black cherry, plum, raspberry, blood orange, red cherry, vanilla, cedar, incense, earth, leather, tar, meaty, forest floor

## About this wine

The 2005 Querciabella Chianti Classico is a red wine from Tuscany, Italy, produced by Querciabella, a winery established in 1974. It is situated within the Chianti Classico DOCG appellation. The wine is primarily made from Sangiovese grapes, with the 2005 vintage noted to include a blend of 95% Sangiovese and 5% Cabernet Sauvignon. Querciabella is recognized for its commitment to biodynamic viticulture and organic farming practices. The estate's name, 'Querciabella,' translates to 'beautiful oak,' symbolizing strength and longevity. The grapes are cultivated in hillside vineyards across Greve, Radda, and Gaiole in Chianti, at altitudes ranging from 350 to 550 meters. The 2005 vintage is highlighted as a significant achievement, particularly given the challenging conditions of that year.

## Interesting facts

- Certified vegan and organic.
- Name translates to 'beautiful oak'.
- Grapes sourced from altitudes up to 550 meters.
- 2005 was a challenging year for Tuscan wine.

## Food pairing

The wine's bright acidity and firm tannins are well-suited to cut through the richness of meats and complement their protein structure. Earthy notes in the wine find harmony with ingredients like mushrooms and truffles, while its fruit profile can balance savory dishes.

## Wine making process

The winemaking process for Querciabella Chianti Classico begins with grapes sourced from biodynamically farmed vineyards. The winery employs micro-vinifications, treating each vineyard parcel individually to capture its distinct characteristics. Following fermentation, the wine typically ages for around 14 months in French oak barrels, with a proportion of new oak contributing to its structure. This approach aims to produce wines that are a pure expression of their terroir and grape varietals.