Querciabella Camartina Toscana 2006

Querciabella Camartina Toscana 2006

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The vineyards where the grapes for Camartina are grown have been organically farmed since 1988. A full conversion to biodynamic techniques was later carried out in 2000. The grapes are carefully selected in the vineyards and harvested in 8 kilo crates. They are destemmed, not crushed, then transferred into five-ton French oak fermenters. Here, alcoholic fermentation, maceration and malolactic fermentation take place. Macerations last about 12 days for the Sangiovese, and up to
20 days for the Cabernet Sauvignon. Afterwards, the wine is transferred to French barriques; 25% new oak. The different cépages undergo separate élevage for one year. At this stage, the best lots,
selected through extensive tasting, are assembled into the final blend, which undergoes another year of élevage. After bottling the wine rests for about six months before release. The wine is released no sooner than 30 months after harvest. Depending on the vintage, it reaches maturity between 4 and 7 years after harvest.

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