Technical
Appellation: Toscana IGT
First vintage: 1988
Grapes: Chardonnay; Pinot Bianco
Viticulture: Plant-based biodynamics
Certifications: Vegan; Organic
Average yield (wine): 25hl/ha
Élevage: Barrel-fermented
9 months in French oak
Annual production: 15,000 bottles
Average alcohol content: 13.5% vol.
Tech sheet
Scheda tecnica
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Vineyards
Batàr originates from vineyards situated close to the winery in Ruffoli, Greve in Chianti, between 350–600 m above sea level.
The Chardonnay comes from two distinct sites: the south-facing slopes of Casaocci Sud and the winery’s higher vineyard, Il Pallonaio. At 350 m a.sl., the galestro soils of the Casaocci Sud vineyard are flakey, hardened schist-rich clays that confer ideal fruit concentration and intense floral notes. Reaching an elevation of 600 m a.s.l., the galestro soils of Il Pallonaio, with their high presence of sandstone, give the Chardonnay grapes distinct, flinty gun-smoke minerality, lime zing, freshness, and tension.
Batàr’s Pinot Blanc grows on the cooler north-facing slopes beneath our cellar at 400 m a.s.l. where the galestro has broken down into its clay and schist components. These denser soils add to the wine its characteristic textural richness, creaminess and volume along with pleasant citrus notes.
Scores
Batàr 2020
94/100 James Suckling
93/100 Antonio Galloni · Vinous
Batàr 2019
95/100 James Suckling
94/100 O.Kiem, S. Staffler · Falstaff
93/100 Antonio Galloni · Vinous
91/100 Bruce Sanderson · Wine Spectator
91/100 5StarWines · Vinitaly
5 Grappoli Bibenda · FIS
Batàr 2018
17/20 Jancis Robinson
98/100 Daniele Cernilli · DoctorWine
95/100 James Suckling
95/100 Susan Hulme MW · Decanter
94/100 Jamie Goode
93/100 Antonio Galloni · Vinous
5 Grappoli Bibenda · FIS
Batàr 2017
17+/20 Jancis Robinson
17+/20 Walter Speller · Jancis Robinson
98/100 Daniele Cernilli · DoctorWine
95/100 Jamie Goode
94/100 Antonio Galloni · Vinous
94/100 Susan Hulme MW · Decanter
94/100 James Suckling
93/100 Luca Maroni
90/100 5StarWines · Vinitaly
See Batàr Scores
Serving
Decanting
Batàr benefits from decanting
Ideal serving temperature
6–8° C (43–47° F)
Recommended glasses
Riedel Extreme Chardonnay 4441/97
Riedel Extreme Pinot Noir 4441/07
Riedel Performance Chardonnay 6884/97
Zalto Burgundy 11100
Tasting
Bright straw-yellow core with golden hues. The bouquet is broad, aromatic and seductive with aromas of acacia flowers, chamomile, yellow peach, yellow plum and melon. Hints of passion fruit and fresh pineapple with light notes of saffron and cedar.
On the palate, the wine is voluptuous yet elegant, showing great finesse. The mouthfeel is balanced, supported by great freshness. Tropical fruit repeats on the palate with striking minerality and a very long finish.
– SIMONA GERI · The Winesetter
Pairing
A young Batàr is enhanced by foods served with truffles and creamy sauces, herbs like thyme and tarragon and sautéed vegetables. We recommend pairing it with Tagliatelle in a Truffled Cashew Cream Sauce or Vegetable Stir-fry with Garlic and Ginger Ramen Noodles.
As it matures, Batàr develops more umami notes, hence will pair beautifully with umami-rich dishes with sautéed or roasted mushrooms, sun-dried tomatoes and roasted root vegetables like squash, parsnips and turnips. Our favourite pairings include Miso-tahini Butternut Squash Soup and Penne with Sun-dried Tomato Pesto.
· Ravioli with vegan brown butter, and crispy sage
· Vegetable and chickpea coconut curry
· Wild mushroom polenta with thyme
· Creamy corn chowder with crispy coconut bacon
· King oyster mushroom scallops with garlic butter sauce
· Quiche with slow-roasted tomatoes, basil, and vegan parmesan
· Mushroom bourguignon pot pie
· Roasted cauliflower steak with almond pesto, and vegan mozzarella
Formats
0.750 litre, 6 bottle wooden case
1.5 litre, 1 bottle wooden case
3.0 litre, 1 bottle wooden case (exceptional vintages)
Label

Name
Batàr is a name that has evolved over time. Between 1988 and 1991, the wine was called Bâtard-Pinot and was a blend of Pinot Blanc and Pinot Gris. Between 1992 and 1994, the name was Bâtard (without ‘-Pinot’), because Chardonnay had been added to the blend. In 1995 the name was changed to Batàr, in order to avoid confusion with French AOCs of Burgundy, whose names contain the word ‘Bâtard’ (Bienvenues-Bâtard-Montrachet, Criots-Bâtard-Montrachet and Bâtard-Montrachet).
Design
The label was designed by Sebastiano Cossia Castiglioni, and features exclusive artwork from Italian painter Bernardino Luino.
The typeface Simona was designed by Jane Patterson and John Downer for Querciabella’s exclusive and proprietary use.
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