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Chianti Classico 2015 - Agricola Querciabella
Agricola Querciabella

CHIANTI CLASSICO 2015 - AGRICOLA QUERCIABELLA

  Italy / Tuscany
€32.60
29.10
€29.10

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Italy's first biodynamic Chianti

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Why do we love it?

Production of Chianti was something like the production of Savvatiano in GreeceAn economic mass-produced wine. Just like Savvatiano, Chianti was transformed from an ugly duck to swan during the recent years, giving really great wines. We should tell you that hundreds of wine-lovers from all over the world visit the villages of Chianti annually to get to know their amazing wines.

Chianti Classico from Querciabella Winery is a unique wine that encompasses both the history and the new era, as the winery is the region's first biodynamic (since 2000). Sebastiano Cossia Castiglioni, the man behind the winery, is obsessed with protecting the land and the environment, as they are the basis for every great wine. So, he made the decision to turn to biodynamic cultivation, while he was following organic farming principles since 1988. The winery's Chianti Classico consists of 100% Sangiovese, from the vineyards of the estate in the best villages of Chianti (Radda, Gaiole, Greve, Panzano). The very low yields per hectare (below 35 hl / ha) give incredible concentration and expressiveness to the wine. Once the fermentation is completed under controlled conditions, it matures in French oak barrels (5% only new, the remaining second and third use) for about 14 months. The wine is constantly being tasted form the barrel, until it has reached the perfect spot! Then, it is bottled, and after staying in the bottle for some months, it reaches your glass, rich, velvety and juicy.

We do not know if you visited Tuscany, but certainly after this Chianti Classico from Querciabella Winery, you will have wandered through the blossomed vineyards of Radda and Gaiole ....

 

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has medium purple color with ruby ​​hues.

Elegant nose of moderate aromatic intensity with aromas of cherry, sour cherry jam and berry accompanied with sweet notes of spices such as clove, allspice, vanilla and nutmeg. Aromas of violet, cedar and black tea complement the fragrant bouquet.

Has medium (+) body and acidity, and moderate but silky tannins that perfectly balance with the whole. Ripe strawberry, cherry and blackberry meet pepper, cinnamon, black tea leaves and cedar, in a really concentrated but velvety structure. Endless after-taste of tea will win over even the most demanding audience.

Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 14 %
Origin Tuscany, Chianti Classico
Variety Sangiovese
Aromas cherry, sour cherry jam and berry, sweet notes of spices, clove, allspice, vanilla, nutmeg, violet, cedar, black tea
Bottle Size 750 ml
Barrique 14 months
Serving temperature 16°C
Aging 8 years
Closure Cork
Organic Yes

CHIANTI CLASSICO 2015 - AGRICOLA QUERCIABELLA

PAIR IT

Pair it with beef caserole, slow roasted lamp with herbs, fillet mignion with red wine sauce

Pork chops with tomato jam and crispy leek

  • 1/4 cup extra virgin olive oil and 6 extra tablespoons (for leek)
  • 1 fresh onion, sliced
  • 3 cloves of garlic, finely chopped
  • 4 ripe tomatoes finely chopped
  • 2 tablespoons of mirin (or white wine vinegar and 1 tablespoon of sugar)
  • 4 pork chops (about 2 cm thick)
  • salt and freshly ground pepper
  • 1 leek (white part only) well washed

Preheat the oven to 200 degrees. Heat 1/4 cup olive oil in a pan. Add the onion and the garlic and cook until they become transparent, about 3 minutes.

Add tomatoes and mirin (or vinegar and 1 tablespoon of sugar). Boil while stirring to moderate heat, until the mixture becomes almost dry or about 15 minutes.

Heat 2 tablespoons of olive oil in a large pan. Season the steaks with salt and pepper. Sauté until they get a nice golden-brown color, about 1.5 minutes on each side. Transfer them to a baking pan and roast them for about 5 minutes in the preheated oven.

Add the remaining 4 tablespoons of olive oil to the pan. Chop the white part of the leek. Add the leeks to the hot olive oil and fry until crisp.

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