Mongrana 2019: New Vintage Release

Mongrana 2019, the vibrant expression of our vineyards in Maremma is the perfect wine to rediscover the joy of conviviality.


At Querciabella, we believe there’s nothing more satisfying than bringing people together around a table, sharing good food and wine in a warm and lively setting. This year, more than ever, we want to celebrate those genuine moments of conviviality and celebrate the food, the people eating it, and those who grew, harvested and cooked it.

Mongrana is the perfect wine for the table and is unique amongst our wines in that its label changes with every vintage. For our latest release, the generous 2019 vintage, we chose to pay homage to Bontasana, the revolutionary gluten-free pasta created by food designer Monia Caramma and Sebastiano Cossia Castiglioni, owner of Querciabella. Made for being enjoyed together, Mongrana and Bontasana Pasta share the vision for a better world for the people, animals, and planet.

A bit of background

In the late 1990s, Maremma was just making an appearance on the world’s map of wine terroirs. Highly suited to vines due to its iron-rich soil, milder temperatures, and proximity to the sea, this region was the perfect ground for Querciabella to explore and research new winemaking practices in harmony with the unspoilt environment.

Soon after purchasing a seaside estate in Alberese, south of Grosseto, we started growing cover crops and prepping the soil with the traditional compost preparations. The first biodynamic vineyards were planted in 2000. Both Leonello Anello and Alex Podolinsky had a considerable influence in these early stages; moreover, years of commitment to organic farming and continuous research paved the way for our unique approach, plant-based since 2010.

Mongrana is Querciabella’s rising star

Mongrana 2005 was the first wine made by Querciabella in Maremma to be commercially released. Vintage after vintage, this blend of Sangiovese, Merlot and Cabernet Sauvignon has continuously improved and earned global attention by offering an excellent value to those seeking complexity and depth of flavours while delivering remarkable freshness and harmony. The long list of accolades includes being named one of the 100 Best Wines in the World by Wine Spectator, topping the Drinks Business list of Best unoaked Tuscan Red and winning several stellar reviews by international critics like James Suckling.

Vintage 2019: a promise of greatness

The vintage 2019 started with another mild winter followed by a wet spring that posed some challenges in the vineyards; however, flowering and fruit set went well, anticipating a phenomenal harvest both in quality and quantity. The first week of May saw the temperatures soar, and this heat continued through the Summer. It may have been torrid at times, but there were no problems with drought stress thanks to the abundant water reserves after the Spring rains. September brought the desired day/night temperature differences, and the weather stayed fine and stable well into the harvest period. Excellent phenolic ripeness, achieved with beautiful skin to pulp ratios and abundant quantity, raise expectations for a great 2019.

This is soft and juicy with a lovely, velvety texture and plenty of berry and currant flavors. Hints of chocolate, too. It’s medium-to full-bodied with serious structure and a flavorful finish.
94/100 —James Suckling

The Making of

From the onset, each grape variety is treated separately, from picking the best bunches of Sangiovese, Merlot and Cabernet Sauvignon according to their phenolic ripeness, through the whole vinification process up until the final blend. We harvest in the early hours of the morning when cooler temperatures help preserve the aromatic complexity of the grapes. Alcoholic fermentation is initiated by indigenous yeasts and is carefully overseen by our winemaker. Extended skin-contact maceration for up to 21 days with daily pump-overs allows for gentle extraction.

Once the malolactic fermentation is complete, the wine is racked to cement vats, where it matures for at least ten months until it is ready to be blended and bottled.

Tasting notes

Intense ruby red in the glass, the charm of Mongrana does not take long to reveal itself. Well-defined aromas of ripe fruit, morello cherry, blackberry and blueberry especially anticipate notes of kirsch, ivy, pine needles.

As soon as the wine opens up in the glass, a more complex bouquet starts to emerge with slight hints of leather, coffee powder and cocoa enriched by a touch of liquorice. Juicy, fresh sip, with soft tannins. The long finale is savoury with mineral, iron notes that persist in the mouth.

Pairing Mongrana 2019

Think of Mongrana as the wine you bring to a party when you don’t know the host’s taste. Its energetic personality is perfect for your Tuesday night Pizza Margherita with vegan Mozzarella and fresh Basil.

The Mediterranean feel of this wine lends itself to the herbs of the region like Oregano and Thyme sprinkled over a Zucchini Tian or a Vegan Panzanella Salad. If you fancy something heartier try it with Chickpea Soup with Farro and Porcini Mushrooms.

Mongrana 2019 portrays Bontasana Mezze Maniche Nº29 di Mais Bianco. To add a bit of fun, we created 4 versions of the same label.


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