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Camartina is Querciabella's flagship Toscana IGT, first made in 1981, built on Cabernet Sauvignon and Sangiovese. The original formulation ran roughly 70% Sangiovese to 30% Cabernet Sauvignon with a little Merlot, but the proportions have shifted across the decades and Cabernet now predominates, having adapted well to the site.
Fruit comes from Ruffoli in Greve in Chianti: the Sangiovese blocks lie between 350 and 600 metres above sea level on south to south-west facing slopes, while the Cabernet Sauvignon is drawn from the galestro-soiled, south-facing Casaocci Sud vineyard and from Poggerino, whose denser clay-rich soils supply structural backbone.
Galestro and clay at lower altitudes contribute elegance; sandstone higher up adds vitality. The estate farms by plant-based biodynamics and the wine is certified organic and vegan. Camartina matures for 18 months in French oak barriques, is made only in favourable vintages in small-batch micro-vinifications, and is released no sooner than 30 months after harvest.
Annual production is around 10,000 bottles at 14.5% alcohol — a firm, structured, altitude-marked Tuscan red.
Querciabella was founded in the Chianti Classico zone in 1974 by Giuseppe Castiglioni, and the name Camartina draws on that of his younger daughter, Martina. The estate established itself early as one of the producers willing to set aside traditional Chianti
Classico rules in pursuit of its own style, and became part of the movement that came to be called the Super Tuscans; Camartina, launched with the 1981 vintage, was the wine that expressed that ambition.
The estate's defining later commitment has been agricultural: Querciabella has farmed exclusively by biodynamic methods since 2000, and it practises a plant-based form of biodynamics that avoids animal inputs, with organic certification and vegan production. Vineyard holdings for Camartina are concentrated at Ruffoli in Greve in Chianti, spanning galestro, clay and sandstone soils across a wide altitude band.
Camartina sits at the top of a range that also includes the white Batàr and the Merlot-based Palafreno, though those are separate wines with their own vineyard sources.
Bistecca alla Fiorentina
A rare-grilled Chianina steak is the regional partner for a structured Tuscan red; the beef's fat and char soften Cabernet tannin while the Sangiovese portion's acidity cuts through it.
Roast lamb with rosemary and white beans
Rosemary meets the Mediterranean-herb register the producer's site associates with the wine, and lamb's richness gives the barrique-derived tannin something to work against.
Massaman beef curry (แกงมัสมั่นเนื้อ)
Massaman is the mildest of the Thai curries, its heat buffered by coconut and warm spice, so slow-cooked beef and cardamom-clove sweetness can meet a firm Cabernet-led red without the tannin turning harsh.
ข้อมูลสินค้ารวบรวมจากผู้ผลิต ผู้นำเข้าและแหล่งข้อมูลอ้างอิง
ไวน์แดงจากทัสคานี · บอดี้ปานกลางถึงเต็ม · แห้ง · เข้ากับเนื้อแดงย่างและสเต๊ก
ตัวเลือกของซอมเมอลิเยร์: Bistecca alla fiorentina with rosemary and sea salt · Braised short ribs with Barolo reduction · Aged Pecorino Toscano with cured meats
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