Querce Bettina | Products

Our wine is made in the vineyard and we do our best not to ruin it in the cellar. This is the essence of Querce Bettina. What this amounts to is minimal intervention in the vineyard in order to harvest perfectly healthy grapes; stringent fruit selection via green harvest, hand harvesting and sorting tables to ensure every grape goes into the winery in the best possible condition; Gentle pressing followed by fermentation in stainless steel at controlled temperatures (including malolactic fermentation); moderate extraction; sensitive use of oak - Slavonian botti for Brunello and Alliers tonneaux for Rosso to encourage complexity but not to overwhelm the wine; no filtering or forced stabilization which inevitably diminish the wine’s beneficial properties.

This is how we are able to guarantee an ecological, salubrious and we hope memorable wine in your glass. This has been our dream from the outset since we moved to Tuscany from Brianza and we truly hope you enjoy our wine as much as we have enjoyed making it.

Download the information sheet as a pdf

Sul mercato dal 2006 con il Rosso di Montalcino, oggi Querce Bettina completa la gamma dei vini con il Brunello di Montalcino 2004, mentre la Confettura e l’Olio Extravergine sono, da qualche anno, affermate ed apprezzate realtà.


Deep ruby to garnet-red in colour. In the mouth, pleasantly dry, warm, full and persistent with consistent tannins. This is a wine benefits further ageing, during which time it will become more rounded. Unfiltered, so may produce a slight sediment.

Food Match
Our Brunello di Montalcino Riserva can be enjoyed by itself, or matched with flavoursome foods such as aged cheeses, game and red meats. It even pairs with bitter chocolate. As with any rich, well structured red wine, avoid drinking it with vegetables that contain a lot of tannins.

Made from 100% Sangiovese Grosso (Brunello), selected throughout the harvest to ensure optimal ripeness of each bunch.
Fermentation in stainless steel until malolactic fermentation is complete, then aged in 22 hl Slavonian wood casks for around 48 months. The wine is then aged in bottle for over 12 months. Released at least six years after the vintage.


Deep ruby to garnet-red in colour. In the mouth, pleasantly dry, warm, full and persistent with consistent tannins. This is a wine benefits further ageing, during which time it will become more rounded. Unfiltered, so may produce a slight sediment.

Food Match
Our Brunello di Montalcino can be enjoyed by itself, or matched with flavoursome foods such as aged cheeses and cold cuts, game and red meats. It even pairs with bitter chocolate. As with any rich, well structured red wine, avoid drinking it with vegetables that contain a lot of tannins.

Made from 100% Sangiovese Grosso (Brunello), selected throughout the harvest to ensure optimal ripeness of each bunch.
Fermentation in stainless steel until malolactic fermentation is complete, then aged in 22 hl Slavonian wood casks for 30/36 months. The wine is then aged in bottle for over 12 months. Released at least five years after the vintage.


Ruby red in colour, with plenty of red flowers and berries on the nose. Good body, rounded and harmonious, with a long finish. This wine is not filtered, and can therefore give rise to slight sediment.

Food Match
Pasta dishes with meat sauces, soups, aged cheeses and cold cuts, roasted meats. Avoid pairing with bitter foods and vegetables rich in tannins (lemons, spinach, fennel, anise, artichoke, etc.)

Made from 100% Sangiovese Grosso (Brunello), selected by hand throughout the harvest.
Fermentation in stainless steel until malolactic fermentation is complete, aged in 500 litre French wood casks (Allier) for 12 months. Aged in bottle for 8 months before release. Generally released from September two years after the vintage.


Bright ruby with violet flecks pointing to the introverted, youthful nature of this wine. Highly fragrant with aromas of forest fruits and wild flowers making it easily accessible and a great accompaniment to pasta, risotto, soups as well as lighter meat dishes, in particular pork.

Made from 100% Sangiovese Grosso.
Fermentation and and vinification in Stainless Steel including malolactic fermentation. Aged in bottle for a month before release and available on the market the year after harvest.


Green colour with aromas covering the artichoke and green bean spectrum. Bitter and peppery. Particularly good with raw food, particularly vegetables as well as on soups and salads.

Olives from the Leccino, Correggiolo and Moraiolo varieties.
The oil is extracted mechanically in a cold press (temperature controlled around 27°C). Our olive grove is at around 400m above sea level and we cultivate Leccino, Correggiolo and Moraiolo varieties. The olive trees (around 550 in total) are cared for without the use of pesticides and fly control is carried out with a prevention system called Ecotrap, which ensures the olives are not contaminated.

The harvest is done by hand during the second part of October and the oil is extracted no longer than 36 hours after olives have been picked utilizing traditional technology at the press house located in Borgo Santa Rita (GR).


In the interest of not wasting good things in life that can have a purpose, the vinacce (skins, seeds, stalks) left after maceration following fermentation of our Brunello di Montalcino and Rosso di Montalcino are delivered for processing to the distillery A & G s.a.s. di Colle Val D'Elsa in Pian dell'Olmino.

Pot stills that operate in a water bath are used, for optimal distillation of this fine spirit. Production is limited to 400 bottles a year.


Each year, before the harvest we find ourselves with many ripe bunches of Sangiovese – too many to attain the very highest quality for Brunello. Therefore we undergo a selection process leaving the very finest bunches on the vine and dropping the rest of the fruit. We are not of the generation that appreciates waste, so we make a unique jam out of the dropped fruit by adding sugar (around 30-35%) and a natural thickener extracted from the fruit (pectin).

Characteristics
Aromas and flavours of grape must as well as a slightly set texture making it highly suited to spreading on bread with butter for breakfast. We also enjoy it with fresh cheese (cottage cheese, cream cheese and raveggiolo) it also contrasts well with fully flavoured cheese (pecorino and alpine cheese). The organoleptic details are the same as the wine with the presence of polyphenols and anthocyanins (you even find greater concentration as the jam has not undergone fermentation).