2015 Querceto di Castellina Chianti Classico ‘SEI’ Gran Selezione


SEI is an intense, ruby red and elegant wine with notes of red roses, potpourri and underlying hints of oriental spices and mint. Expressive and full in the mouth with punchy acidity, balanced out by accentuated tannins. Ruggedly polished. Best from 2021 through 2034. 750 cases made, only 350 cases imported.

    Pairs with
  • WS 94
  • JS 91

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Sangiovese is Italy’s most planted grape varietal and can taste quite different throughout, depending on the region it is grown in. It is the key grape variety of Tuscany’s distinguished Chianti and Montalcino regions. Sangiovese is generally higher in acidity with hints of local earth and herbs including roasted tomato, balsamic and oregano making this wine a great match for you guessed it: tomato sauce. It is sure to stand up beautifully with your home-cooked Italian meal.  AKA “Prugnolo Gentile” in the Montepulciano region within Italy.

Tuscany, Italy

Tuscany, within Central Italy, lies on the western side of the country. Tuscany is famous for its rolling hills, the popular region of Chianti and the black grape variety, Sangiovese. Sangiovese wines here usually produce high levels of acidity and tannin with aromas of red cherry, plum, and died herbs. Sangiovese does so well throughout Tuscany as it needs a warm climate to ripen fully. Designated regions to keep an eye out for are Chianti DOCG, Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG. Additionally, Bolgheri DOC, for bold reds from the coast of Central Italy.

Querceto di Castellina has been in the Masini family since 1945 when the family acquired the historic estate. The over 200-acre property became a countryside retreat for the family until 1989 when the daughter Laura took over the estate.

Working together with her husband Giorgio Di Battista, an architect, Laura restored the 15th century structures on the estate and transformed them into an agriturismo with vacation apartments. At the same time, she converted the rest of the property into a working farm with olive groves and focused on improving the vineyards on the land.

Shortly afterwards, she also began her Tuscan cooking school at Querceto.


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