Genius Loci
Guided by the Genius Loci—the spirit of place—Querciabella has spent nearly two decades exploring Chianti Classico. Through meticulous research, single-parcel vinification, and careful tasting, each vineyard reveals its purest expression, translating the unique dialogue between site and Sangiovese into wines of clarity, elegance, and precision.
This vision is realised with the release of three Querciabella Gran Selezione 2021 from Greve, Radda, and Lamole, each capturing the distinct character of its origin.
Technical
Appellation: Chianti Classico DOCG
Vineyards: V4/V5, Ruffoli, Greve in Chianti
Grapes: Sangiovese
Average yield (wine): 30hl/ha
Fermentation: 30 days submerged cap maceration
Maturation: 9 months in tonneaux, 12 months in cask (25–30 hl)
30 months in the bottle
Annual production: 2,600 bottles
Alcohol content: 14% vol.
Vineyards
Ruffoli di Greve in Chianti.
Overlooking the village of Greve in Chianti, the hillside of Ruffoli extends from Monte San Michele. Here, Querciabella cultivates 15 hectares of Sangiovese, arranged in a mosaic of distinct parcels.
The vineyards benefit from varied exposures — predominantly south and south-west — and range between 350 and 600 metres above sea level, across a diversity of soil types. At higher elevations, soils are lighter and more skeletal, with a greater presence of sandstone; lower down, deeper galestro-based soils prevail, with a more pronounced clay component.
The climate is typically dry, with constant air circulation helping to moderate temperatures throughout the growing season. In this setting, Sangiovese reaches a natural equilibrium between ripeness and acidity, yielding wines of generous fruit, layered structure, mineral tension, and refined elegance.
Scores
Gran Selezione Greve 2021
97/100 Antonio Galloni · Vinous
97/100 James Suckling · JamesSuckling.com
18/20 Jancis Robinson · JancisRobinson.com
Gran Selezione 2020
98/100 Daniele Cernilli · DoctorWine
97/100 James Suckling · JamesSuckling.com
96/100 Sarah Heller · Club Oenologique
95+/100 Antonio Galloni · Vinous
95/100 Michaela Morris · Decanter
95/100 Audrey Frick · JebDunnuck.com
95/100 Falstaff
94/100 Danielle Callegari, PhD · Wine Enthusiast
92/100 Gigi Brozzoni – Alessandra Piubello · I Vini di Veronelli
18/20 Jancis Robinson · JancisRobinson.com
Gran Selezione 2019
99/100 Daniele Cernilli · DoctorWine
98/100 Sarah Heller · Club Oenologique
97/100 Michaela Morris · Decanter
96/100 Antonio Galloni · Vinous
96/100 James Suckling · James Suckling.com
96/100 Falstaff
96/100 Audrey Frick · JebDunnuck.com
95/100 Bruce Sanderon · Wine Spectator
94/100 Monica Larner · RP’s Wine Advocate
Top Wine · Slow Wine 2024
18/20 Jancis Robinson · JancisRobinson.com
Gran Selezione 2018
97/100 James Suckling · JamesSuckling.com
95/100 Antonio Galloni · Vinous
95/100 Stephanie Johnson · Wine & Spirits Magazine
94/100 Danielle Callegari · Wine Enthusiast
94/100 Michaela Morris · Decanter
94/100 Sarah Heller · Club Oenologique
93/100 Bruce Sanderon · Wine Spectator
93/100 M. Larner · RP’s Wine Advocate
93/100 Audrey Frick · JebDunnuck.com
93/100 Panel Tasting · Decanter
17.5/20 Walter Speller · JancisRobinson.com
17/20 Jancis Robinson · JancisRobinson.com
See Gran Selezione Scores
Tasting
The 2021 Chianti Classico Gran Selezione Greve bursts from the glass with aromas of blackberry, dark cherry, plums and subtle hints of flint. Medium-bodied yet layered, the palate reveals concentrated, vibrant fruit, complemented by notes of lavender, spice, menthol, and liquorice. Structured and powerful, the finish is long, mineral-driven, and precise, capturing the essence, depth, and elegance of Ruffoli’s high-altitude Sangiovese.
Pairing
A wine of tension and finesse, with bright fruit, herbal lift, and mineral depth. Its poise and energy make it a brilliant companion to dishes with earthy richness and elegant, savoury layers.
Dishes that highlight Greve’s savoury side
· Agnolotti del plin with veal jus and shaved black truffle
· Slow-roasted suckling pig
· Celeriac steak with red wine jus and herbed lentils (VG)
Fine dining adventures for the curious and daring
· Canard à l’orange (Roast duck with orange glaze)
· Seared tuna with ponzu reduction
· Charred King Oyster Mushroom with Soy-Miso Glaze, Pickled Daikon and Black Garlic Broth (VG)
36-month Parmigiano Reggiano or aged Pecorino di Pienza
Crystalline, salty textures and rich umami bring out the wine’s core with restraint and refinement.
Formats
0.750 litre, 3-bottle cardboard box
1.5 litre, 1-bottle wooden case