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Wine of the Week


Querciabella's careful selection in the vineyard and temperature controlled fermentation precedes lengthy maceration in stainless steel vats to produce greater fruit extraction -- an important technique in developing substantial varietal character. The wine is then transferred to 100 percent French oak barriques and aged about 14 months. Made from 95 percent Sangiovese, and 5 percent Merlot, Cabernet Sauvignon and Syrah, the lots are kept separate and tasted extensively before the final blend is bottled. Flavors of ripe red currants and dried cherry with hints of caramel follow refined aromas of crushed red berries, sweet spice and floral notes. Good with veal, lamb, and tomato-sauced dishes. Available at Sidney's Wine Cellar, Elio's Wine Warehouse and The Wine Seller.

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