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Querciabella

Querciabella was founded by Giuseppe (Pepito) Castiglioni in 1974 with just 1 hectare of vines in the Chianti Classico region of Tuscany. Pepito was an industrial entrepreneur, a wine lover and fervent collector of French wines; in fact the owner of the largest collection of Louis Roederer Cristal Champagne in Italy. His dream was to craft elegant rich wines not just from Sangiovese, but also from the grape varieties of his cherished Bordeaux and Burgundy. In Italian Querciabella means “Beautiful Oak”, and their vineyards in Chianti are surrounded by majestic oak trees. Querciabella was converted to organic farming in 1988 by Pepito's son Sebastiano Cossia Castiglioni, making the estate one of the first in Italy to employ this vinicultural practice, and under his influence Querciabella became one of the country's most innovative wine producers. Sebastiano is passionate about preserving the environment and an ardent supporter of animal rights. In 2000 he transitioned to biodynamics, introducing a 100% plant-based approach to biodynamics and no animal products are used in the vineyard or in the cellar: they are completely vegan. The saying goes that “from little acorns mighty oaks grow”, and that original one hectare acquired by Pepito has now grown to more than 100 hectares under vine. There are 74 hectares in Chianti Classico flanked by oak forests and rolling hills, and 32 hectares in Maremma on the Tuscan coast, cultivating all the grape varieties that Pepito dreamed of, and here they produce some acclaimed Super Tuscan wines. They farm the largest area of certified vegan vineyards in Italy. Querciabella have vineyards in Greve, Radda and Gaiole in Chianti, these are three of the finest communes of the Chianti Classico appellation. Each location gives a different expression of the Sangiovese grape. Greve exhibits fresher fruit and vibrancy. The Radda vineyard has a high proportion of galestro in the soil, and the wines from here deliver darker fruit notes and persistent tannins, with a good lift of acidity. The Gaiole vineyard has alberese soils, which deliver wines with riper fruit, more body, and the highest acidity of all three vineyards. The winemaking is natural with minimal intervention. Vinification techniques marry the traditions of Tuscany with Burgundian methods, and only the very best cement and fine-grained French oak barriques and tonneaux are used for fermenting and ageing their wines. These award-winning wines have great depth of flavour and purity of fruit. They are a benchmark of Tuscan excellence.