Querciabella Batar Tuscan Italy 2016 750ml

Without a doubt, Batàr is one of Italy’s iconic white wines. Its unrivalled textural beauty and vibrant minerality reveal gracefully over time.

The 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.

Grape Varieties

Chardonnay

Pinot Bianco

Serving Temperature

6-8 Celsius

Recommended Glass

White Burgundy Glass

Tasting Notes

A champion of varietal precision and tension. It perfectly embodies the style and focus enabled by winemaker Manfred Ing to let the grapes fully express their essence.

Food Pairings

Batàr really shows off next to creamy sauces, truffles and mushroom; its slightly nutty aroma is enhanced by spices like saffron, cinnamon and ginger, herbs like thyme and tarragon. We recommend pairing it with Tagliatelle in a Truffled Cashew Cream Sauce, Risotto Alla Milanese or Stir-fry Vegetables and Ginger Ramen Noodles.

As it matures, Batàr develops more umami notes, hence pairs beautifully 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
· Vegetables 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 risotto
· Roasted cauliflower steak with almond pesto, and vegan mozzarella