Querciabella
Querciabella's flagship Super Tuscan, Camartina blends Cabernet Sauvignon and Sangiovese from the Ruffoli hill above Greve in Chianti, farmed biodynamically and aged 18 months in French barrique. Expect blackcurrant, plum, tobacco and leather over fi
Cabernet Sauvignon and Sangiovese from the Ruffoli hill, aged 18 months in French barrique. Drinkers and critics alike find blackcurrant, plum, tobacco and an earthy, leathery depth.
The Ruffoli Cabernet leads with blackcurrant and blackberry, the Sangiovese folding in plum and morello cherry beneath. Tobacco, sweet spice and a vanilla lift from 18 months in French barrique sit on top. Vivino drinkers most often log oak, black fruit and an earthy, leathery edge across 1,096 tasting reviews.
Black cherry
Blackberry
Blackcurrant
Plum
Tobacco
Leather
Black pepper
Cinnamon
VanillaFull-bodied and firmly structured, with the Cabernet from Casaocci Sud's galestro slopes giving cassis and graphite grip while Poggerino's clay adds depth. Wine Spectator's Bruce Sanderson found black currant, plum, Mediterranean herbs and leather over a lively spine. Tannin is ripe and the alcohol balanced, true to Querciabella's pursuit of finesse over weight.
Long and earthy, closing on tobacco, cedar and a savoury mineral note that Sanderson described as a delineated, long earthy finish.
Querciabella's flagship Super Tuscan and a Toscana IGT made only in good vintages, released no sooner than 30 months after harvest. Vivino's crowd rates it 4.3 from 4,630 ratings and Wine-Searcher tracks a critic average near 93, the praise centred on its Bordeaux-like depth and ageability. One for collectors and a serious dinner, with a cellar life stretching past fifteen years.
Camartina is made only in good vintages and held back 30 months before release, so older bottles like the 1999 and 2003 trade alongside the current Cabernet-led 2020 and 2021.
A premium, age-worthy flagship: strong on food, cellar and occasion, but priced well above an everyday Toscana IGT.
Querciabella's history-making flagship Super Tuscan, high in prestige and price and a regular among Top World Wines lists, is a natural choice for a celebration.
Sangiovese acidity plus ripe Cabernet tannin make Camartina a versatile partner for red meat, game and mushroom dishes, the role the producer designs it for.
Released no sooner than 30 months after harvest, aged 18 months in French barrique and built on firm Cabernet tannin, Camartina routinely ages fifteen to twenty years.
Among the highest-priced Toscana IGT wines, with a Wine-Searcher UK average near GBP 93; quality is high but it sits above its category median, so value is moderate rather than strong.
Scoring is rule-based and deterministic. The model and weightings are documented in our editorial methodology.
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From the heat-marked 2003 to the exceptional, critic-acclaimed 2021, each Ruffoli harvest shapes the balance of Cabernet power and Sangiovese lift.
An outstanding Tuscan vintage: Decanter's James Button gave the 2021 Camartina 97 and Vinous's Antonio Galloni 96, with Daniele Cernilli of DoctorWine awarding 98. Built for long cellaring.
A warm but balanced Ruffoli vintage that Wine Spectator's Bruce Sanderson scored 94 for its black currant, Mediterranean herb and earthy finish. Tannico rates it 96 and gives a 2024 to 2034 window.
A cooler, classically proportioned Tuscan year that favoured freshness and lift over power, suiting Camartina's finesse. Approachable now with a decade or more of cellaring ahead.
The 2003 European heatwave gave a riper, more concentrated and atypical Camartina with softer acidity than the Ruffoli norm. A vintage to drink up rather than cellar.
Drink-now / hold guidance reflects general style cues for this wine, not a forecast for a specific bottle. Where vintage-level editorial notes exist, they appear above.
Dishes that complement this wine
A full-bodied red that needs weighty food. The producer points to Bistecca alla Fiorentina, game and mushrooms; the structure also handles roast lamb and rich Tuscan secondi.
Camartina is full-bodied with a firm Cabernet frame, so it needs a dish of equal weight. The char and rendered fat of a thick bistecca meet the wine's structure head on, while ripe tannin scrubs the palate between bites. This is the producer's own first pairing suggestion.
Try with: Fiorentina steak · Bistecca alla Fiorentina · Chargrilled T-bone · More pairings →
The protein and fat in roast lamb bind Camartina's ripe Cabernet tannin, softening grip and letting the blackcurrant and leather come through. The wine's savoury, herb-edged profile echoes rosemary and garlic on the joint. A classic structured-red and roast match.
Try with: Rack of lamb · Lamb chops · Leg of lamb · More pairings →
Querciabella names mushrooms the ideal canvas for Camartina, and the wine's earthy, leathery, tobacco-tinged notes bridge straight to dried porcini. The umami of the mushroom flatters the Sangiovese's savoury side without fighting the Cabernet's depth.
Try with: Porcini mushroom risotto · Truffle risotto · Wild mushroom polenta · More pairings →
Venison and other game carry the concentration to stand up to a wine the producer holds 30 months before release. Camartina's plum and morello-cherry fruit lifts the gaminess while its acidity cuts through a rich, reduced braising sauce.
Try with: Venison Stew · Beef wellington · Wild boar ragu · More pairings →
The Sangiovese half of the blend brings the acidity that slices through the marrow and gelatinous richness of slow-braised veal, while Cabernet tannin keeps the palate fresh. Camartina's finesse stops the pairing turning heavy.
Try with: Ossobuco alla Milanese · Veal chops with salsa verde · Peposo · More pairings →
Camartina's 14.5% alcohol and firm Cabernet tannin amplify chilli heat and turn bitter against it, so spicy dishes clash. Its weight and oak also flatten delicate white fish and shellfish, which need a crisp Italian white such as Vermentino di Gallura instead.
Skip with: Vindaloo · Sichuan chilli beef · Steamed sea bass · Oysters · Pairing guide →
Built on firm Cabernet tannin and released years after harvest, Camartina rewards patience, with strong vintages drinking well for fifteen to twenty years.
Peak around 2031. Best in the years above; holds without falling over either side.
Released no sooner than 30 months after harvest, aged 18 months in French barrique and built on firm Cabernet tannin, Camartina routinely ages fifteen to twenty years.
£56.99 is the lowest tracked offer for the current vintage and we have no signal of further discounting.
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Confidence · HighDrawn from what drinkers consistently report on Vivino and Wine-Searcher, summarised in our own words. A crowd read across many tasters, not a single critic.
Confidence · MediumOur reading of the price, drawn from the disciplinare, public UK duty rates, and typical landed-cost benchmarks. Not a quote from the producer or a retailer.
Confidence · MediumStyle guidance for this kind of wine at this price point. Treat it as advice, not a forecast for the bottle in your hand.
Confidence · MediumCamartina is a blend of Cabernet Sauvignon and Sangiovese. Recent vintages such as the 2020 are led by Cabernet (around 70 percent) with Sangiovese making up the balance, a reversal of the original 1981 recipe that was Sangiovese-dominant.
Yes. Camartina is Querciabella's flagship Super Tuscan, made since 1981 and bottled as Toscana IGT because its international-grape blend sits outside the Chianti Classico rules. It was one of the wines that raised the global standing of Tuscan reds.
Camartina is released no sooner than 30 months after harvest and is built to age. Strong vintages such as 2019 and 2021 will drink well for fifteen to twenty years, while mature releases like the 1999 are best enjoyed now.
Pour it with weighty dishes: Bistecca alla Fiorentina, roast lamb, slow-cooked game and porcini or truffle risotto. The producer names mushrooms the ideal canvas and even suggests dark chocolate desserts.
Yes. Querciabella farms the Ruffoli vineyards under plant-based biodynamics and Camartina carries both vegan and organic certifications.
It is made only in good vintages from low-yielding Ruffoli fruit, aged 18 months in French barrique and held back for years before release, with annual production capped near 10,000 bottles. It ranks among the highest-priced Toscana IGT wines.
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