Fall 2017
forerunner of winemaking excellence
Italian History in a Bottle
A Towering Tuscan Mosaic
Veganizing NYC with Mitchell Davis
Homage to Orlando Furioso
Querciabella Magazine Fall 2017 © 2017 Querciabella Società Agricola Querciabella SpA Via di Barbiano 17 50022 Greve in Chianti FI · Italy Tel + 39 055 8592 7777 www.querciabella.com Wine photographs by Walter Prina. Event & Food photographs by Je≠rey Gurwin. Manfred Ing and Roberto Lasorte photographs by Alessandra Rocchetti.
Contents 4 Turpino 2011. A Towering Tuscan Mosaic
6 Veganizing NYC with Mitchell Davis
14 Homage to Orlando Furioso
16 Cellar Door Headlines
forerunner Querciabella of winemaking Magazine · Fall excellence 2016
Turpino 2011 A Towering Tuscan Mosaic Turpino, Querciabella’s exclusive blend of Cabernet Franc, Syrah and Merlot, which marries a small number of special and specific vineyard sites in Chianti Classico with the finest grapes grown in Maremma, has received praise from international wine critics with an outstanding 94/100 points by Wine Spectator. It was conceived by Querciabella’s CEO, Roberto Lasorte, in order to express all of the enchanting qualities that the Tuscan territory has to o≠er. Turpino was initially bottled as an estate ‘reserve’ wine in 2007, with the first release being the 2010 vintage. The 2011 is an example of sublime quality obtained through micro-vinification, and by selecting the finest grapes in Chianti Classico and Maremma. “Enticing aromas and flavors of cherry, leather, licorice and minerals are the hallmarks of this polished, intense red. Beautifully balanced, but requires a little more time for the dense tannins to soften. Shows terrific length and a complex aftertaste”, wrote Bruce Sanderson, senior editor of Wine Spectator. With Turpino, Querciabella has conquered yet another notable achievement, just a short distance away from the incredibly distinguished 99/100 point rating of the Chianti Classico Riserva 2013 by Italian wine critic, Daniele Cernilli of Doctor Wine.
A Very Generous Vintage
Top: Roberto Lasorte, Querciabella's CEO, has been a Querciabella team member for decades. His expert knowledge of the winemaking business combined with his creative and passionate approach to producing top quality wines gave birth to the foresight needed to develop such an innovative delight as Turpino. Above: Manfred Ing, leader of Querciabella's enology team.
According to leading member of Querciabella’s enology team, onsite winemaker Manfred Ing, “The 2011 was a very generous vintage with fruit-driven power and elegance. It required the gentlest of winemaking, including shorter pump-overs and lighter punch-downs during fermentation, to avoid any over-extraction.” “We started picking high altitude Merlot in early September. This, along with the Cabernet Franc picked at estate altitude later in the month, provided lovely concentrated fruit, but also minerality and freshness. It all combined beautifully with the rich and spicy Syrah along with the density of the Cabernet Franc from the Maremma.” Says Ing. The di≠erent grapes underwent separate maturation in French barrels for 16 to 18 months before the blend was created. Turpino is an exceptional, luxurious, biodynamic and vegan wine standing in between Querciabella’s iconic Chianti Classico and its flagship Supertuscan Camartina.
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Querciabella Magazine ¡ Fall 2017
Awarded 94/100 by Wine Spectator
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forerunner of winemaking excellence
Mitchell Davis celebrates dream team of vegan chefs.
Sebastiano Cossia Castiglioni, Owner and Chairman of Querciabella with a group of vegan influencers.
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Veganizing NYC with
Mitchell Davis Advocate for a more wholesome, sustainable and delicious future James Beard Foundation’s VP Mitchell Davis is a culinary game changer who is passionate about food sustainability, is an expert on tradition and innovation in the vast world of cooking mastery and cultural heritage, and was the mastermind behind the stellar event in Manhattan featuring the acclaimed Tuscan wines of Querciabella, and four celebrity vegan chefs. Under the direction of Mitchell Davis and Kiki Adami of Veganizer, the historical James Beard Foundation (the most important gastronomical organization in the USA) was fully ‘veganized’ for one night.
Top: Mitchell Davis is certainly one of the most prominent food influencers of our era. Apart from his bionic and refined palate, he is an accomplished chef, author, radio host, professor and TedX lecturer. He was the Milano Expo 2015 USA Pavilion Creative Chief, is a World’s 50 Best Restaurants judge, and is the long-standing Executive Vice President of the James Beard Foundation. The title of his Heritage Radio program says it all ‘Taste Matters’. He is an advocate for a more wholesome, sustainable and delicious future.
A curious and food-loving crowd lined up at the James Beard House recently to taste some of Querciabella’s finest vintages along with haute vegan cuisine curated by chefs Daphne Cheng, Chloe Coscarelli, Jay Astafa and Adam Sobel. This was the first gathering of an all vegan dream team at JBF.
Above: Kitchen Sense, the only cookbook that you will ever need, a "capolavoro" by Mitchell Davis, with easy to veganize recipes.
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Querciabella was honoured to team up with Davis and JBF to sponsor such an inspirational event by o≠ering its best organic, biodynamic and vegan wines. The wine menu for the evening included Mongrana 2013, Turpino 2011, Querciabella Chianti Classico 2014, Camartina 2005 and finished up with Batàr 2007.
As the NYC foodie and vegan VIP crowd gathered, Mongrana highlighted the array of veganized hors d’oeuvres, a compilation of the uniquely inspired talents of the four chefs.
Kiki Adami, Founder of Veganizer.
Querciabella Magazine ¡ Fall 2017
Veganized haute cuisine celebrated with ...
... organic, biodynamic and vegan ďŹ ne wines.
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Cinnamon Snail’s Adam Sobel prepared the first dish, red miso grilled kabocha squash with crispy fried noodles, a heavenly match for our Querciabella 2014.
Next up was Daphne Cheng’s amaranth teaser with white pepper ricotta and basil seeds, a fantastic flavor combination that paired smoothly with the acidity of our Batàr.
The talented Jay Astafa served an enticing grilled carrot ‘steak’ with creamed kale and carrot puree, which married perfectly with our fresh Turpino.
The savory finale was prepared by TV celebrity chef Chloe Coscarelli, a mouth-watering beet lasagna with basil ricotta and garlic cream, which exalted Camartina’s character and complex aromas, leaving the guests pleased and charmed.
Sweet Creations A selection of creative and outstanding sweets, curated by the vegan dream team topped o≠ the meal alongside the rare and highly coveted Tuscan white, Batàr. Querciabella was inundated with praise and compliments for its superlative fine wines, scrupulously produced with the highest winemaking standards, without compromising environmental and ethical practices. Querciabella is grateful to Mitchell Davis and the whole sta≠ of JBF, along with Kiki Adami for the success of this haute vegan event, the first of its kind.
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Photograph by Sebastiano Cossia Castiglioni
˚ James Beard Foundation
Veganizer ˙ Kiki Adami’s consulting company Veganizer is o≠ering pop-up dinners, private menu consulting, veganoriented press, kitchen-standards consulting, Veganizer Certification, and vegan product launches.
Photograph by Ilaria Bertini
The James Beard Foundation is a not-for-profit entity based in NYC. Its mission is to celebrate, nurture, and honor chefs and other leaders making America's food culture more delicious, diverse, and sustainable for everyone.
˚ Adam Sobel Adam Sobel is the man behind the Cinnamon Snail Food Truck, a visionary project to bring delicious vegan food to the streets of NYC and to the non-vegan crowd that craves a lighter change and smaller footprint.
Chloe Coscarelli ˙ Chloe Coscarelli is a vegan celebrity chef who hit the headlines for being the first vegan winner of a culinary competition on national television. She is on a mission to bring healthy and delicious vegan food to the mainstream. In 2017, she figured on Forbes 30 under 30 innovators list.
CHEFS
˚ Daphne Cheng Daphne Cheng is a pioneer in haute plant-based cuisine, focusing on making dishes that are creative and elegant. She was the executive chef of several NYC restaurants, winning Time Out’s 100 best dishes. She is currently opening a vegan restaurant in Shanghai .
Jay Astafa ˙ Jay Astafa is a young and talented, vegan chef and event designer with an aesthetic eye and an abundance of originality. He’s the spearhead of Long Island’s 3 Brothers Vegan Cafe and manages a catering company serving major US cities.
Querciabella Magazine · Fall 2017
Homage to Orlando Furioso Orlando Furioso is an epic Italian poem, by the genius Renaissance poet Ludovico Ariosto, with all of the elements (similar to those expressed during the winemaking process) of nobility & politics, chivalry & love, tens’n & tragedy, and medieval madness & humor. The poem recently celebrated its 500th year anniversary since its first publication. Homage is due to Ariosto, an inspiration of masterful Italian artistry and human brilliance. Querciabella’s owner Sebastiano Cossia Castiglioni, chose an original and elegant way to pay tribute to Ariosto, with some of Querciabella’s prestigious wines referencing characters of the poem. Please book a tour and guided tasting on the estate, or attend an event with Querciabella’s top masterclass storyteller and Sales Director, Giorgio Fragiacomo, for front row insight into this connection to Renaissance history and influence. If you can’t make it to our winery or a masterclass event, then we suggest that you get ahold of a copy of Orlando Furioso and a bottle of Turpino and start turning pages!
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Querciabella Magazine · Fall 2017
Cellar Door Headlines James Suckling adorns Camartina 2013, Mongrana 2014 and Palafreno 2013 with 90++ scores!
Querciabella heads to California with the renowned ‘Doctor Wine’
Bibenda’s Cinzia Bonfà tours Querciabella!
A vibrant, intense and passionate producer: Armit Wines on Querciabella.
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Visit Querciabella and discover the beauty of Chianti Classico. BOOK YOUR TOUR & GUIDED TASTING by e-mail: visits@querciabella.com · by phone: + 39 055 8592 7777