Founded in 1974, Querciabella has extensive vineyard holdings in the Chianti Classico and Maremma regions of Tuscany, Italy, along the Etruscan coast. Owner Sebastiano Cossia Castiglioni is a wine lover who works in the financial industry. He is an advocate of sustainability in agriculture and an investor in vegan-related businesses.

Export director Giorgio Fragiacomo says Querciabella is now looking towards Burgundy for inspiration. He believes that sangiovese, Tuscany’s indigenous grape variety, shares a special affinity with pinot noir. Both grapes produce light-coloured, high-acidity wines, with a fruit profile veering towards red fruits. Querciabella is now planting vineyards at higher altitude to allow a more “Burgundian style” to shine through.

Fragiacomo says that in the vineyard, “The goal has been to maintain a balanced ecosystem where healthy, living soil provides the highest quality of nourishment to vines, while achieving perfect harmony with the rest of nature.”

Querciabella employs biodynamics, utilising organic viticultural practices that follow the lunar cycle. In the cellar, no manipulation that compromises the natural chemical composition of wine takes place. No animal by-products are used and Querciabella is a vegan-friendly wine.

Querciabella has found its own niche among Super Tuscan wines, and its offerings are thoughtfully made, pure, elegant and encapsulate the best of Tuscany.

Querciabella, Batàr 2014, Toscana IGT, HK$760

Batàr plays homage to famed Burgundy white wine Bâtard-Montrachet. Fragiacomo calls Batàr the “white Sassicaia”, after Tuscany’s first Super Tuscan. It is made in small production, and has great power and ageing potential, just like its Burgundian counterpart.

A blend of 50 per cent chardonnay and 50 per cent pinot blanc. Schist and slate soil add minerality and stony elements to the character. The wines go through 100 per cent malolactic fermentation and are matured in French barriques for nine months, of which 20 per cent are new.

Rich, succulent notes of apricot, citrus, butter and yogurt. Full-bodied, creamy and biscuity. Well-balanced acidity and finishing very long. Still very youthful, Batàr will benefit from decanting and further cellar ageing.

Querciabella, Mongrana 2015, Toscana IGT, HK$170

Mongrana is Querciabella’s entry-level wine. Made from a blend of 50 per cent sangiovese, 25 per cent cabernet sauvignon and 25 per cent merlot. Grapes are sourced from three vineyards with sandy, gravelly soils. Wines are aged in cement and stainless-steel vats, enhancing fruity intensity.

Fresh and vibrant red fruit, black cherries and raspberries. Medium-bodied, with forward juicy red fruit notes and some grippy tannins in the background. Refreshing, pure, uncomplicated and a delight to drink.

Querciabella, Chianti Classico Riserva 2014, DOCG, HK$410

Made from 100 per cent sangiovese. The Riserva range is only produced in the best vintages. Grapes are carefully selected from specific sites deemed to have the highest-quality fruit in Greve, Radda and Gaiole. The primary fermentation is in three-tonne French oak casks. The wines are transferred to French barriques, of which 20 per cent are new, for further ageing for 16 to 20 months.

Floral, dark morello cherries, some licorice. Medium-bodied, with fresh fruit intensity, seamless tannins and well-balanced acidity. Finishing very long. A quintessential expression of sangiovese.

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