Toscana IGT Camartina 2020 Querciabella

What kind of wine is it

Camartina di Querciabella is a red wine from Tuscany made from Cabernet Sauvignon and Sangiovese grapes. Born as a Supertuscan, it combines a solid structure with a profile that retains a connection to the Chianti territory, thanks to grapes from selected parcels and separate vinification processes. After traditional red fermentation with maceration on the skins, maturation in French oak barriques completes its full and articulated style.

Where it comes from

The grapes come from Querciabella vineyards in the Chianti area, particularly from Ruffoli and Greve in Chianti. The soils are rich in galestro, a crumbly matrix that promotes drainage and root growth, contributing to a well-defined tannic texture. The parcels are surrounded by olive groves and oak woods, with a management approach focused on organic farming since 1988.

How it is produced

Cabernet Sauvignon and Sangiovese are harvested and processed separately to precisely manage timing and extraction. This is followed by the classic red vinification with fermentation and maceration on the skins; the wine then rests for about 18 months in French oak barriques, where it integrates aromas and structure while retaining the fruit’s character. The final blending aims to balance density and flavor tension.

Tasting notes

In the glass, it appears deep ruby. Its bouquet is complex, with jammy wild berries, notes of vanilla and chocolate, and subtle hints of leather and licorice that emerge after some aeration. The palate is deep and full, supported by dense, mature tannins; the finish is spicy and persistent, clean and dry.

Food pairings

At the table, it pairs well with structured meat dishes, where tannins and body enhance savoriness. It is ideal with Florentine steak, sliced beef, and roasted game, especially when the cooking method elevates intensity and aroma. It also adapts well to rich preparations that call for a red wine with substantial presence.

When to serve it

This is a red suited for dinners seeking body and definition. It shows best served at about 16–18 °C in large glasses and can benefit from brief aeration or decanting when young, for a broader aromatic profile and a more harmonious tannic texture.