The vineyards from which Batar is obtained have been
cultivated organically since 1988, and in 2000 have
undergone a full conversion to biodynamic techniques.
Pressing, fermentation and elevage of the Pinot Blanc
and Chardonnay grapes are conducted separately,
until the final blend takes place.
The grapes are picked in 8 kilo crates and juice
is slowly extracted with a bladder press, very gently.
The fermentation takes place in barrique. The wine
also undergoes a full malolactic fermentation.
The barrel maturation takes 9 to 12 months.
The oak is 100% French, and comes mainly from
Troncais and Vosges, and also from Allier. It is 30%
new and 70% one year old.
Once the wine maker decides that the elevage
is complete, the barrels which will be part of the
final blend are selected, through extensive sampling.
The final blend takes place in stainless steel. The
wine is bottled shortly after, and rests for about six
months before release.
The wine is released around 20 months, and it
reaches its full maturity about 42 months, after
harvest. Before maturity, just like its Cousins of
Burgundy, the wine may tend to shut down and
to appear ‘tight’ at tasting. Therefore, we strongly
advise you not to consume it before it has reached
maturity, about 3 and a half to 4 years after harvest,
in order to enjoy it at its maximum potential. The
maturity plateau is 4 to 12 years after harvest.
Batar is bottled and packaged exclusively in the
following formats: 0.750 liter [6 bottle wooden case];
1.5 liter [1 bottle wooden case]. In exceptional
years we have bottled a handful of 3.0 liter bottles.
Batar is produced without using any animal
products or byproducts. It is therefore suitable for
vegans and vegetarians.
Between 1988 and 1991 the wine used to be called
Batard-Pinot, and it was a blend of Pinot Blanc and
Pinot Gris. Between 1992 and 1994, the name was
Batard (without ‘-Pinot’), because Chardonnay had
been added to the blend. In 1995 the name was
changed to Batar, in order to avoid confusion with
French AOCs of Burgundy whose name contains
the word ‘Batard’ (Bienvenues-Batard-Montrachet,
Criots-Batard-Montrachet and Batard-Montrachet).
Since chemical–free viticulture was introduced at Querciabella with the conversion to organics in 1988 followed by a transition to biodynamics in 2000, the goal has been to maintain a balanced ecosystem where healthy, living soil provides the highest quality of nourishment to vines, while achieving perfect harmony with the rest of nature.
The winery practices a proprietary farming regime known as cruelty–free biodynamics, which bars the use of animal–derived products from all phases of grape growing and winemaking. This 100% vegan approach to biodynamic viticulture is not only key to producing wines of exquisite quality and marked territoriality, but is also a direct challenge against the industrialized farming establishment – an economic behemoth based on the systematic exploitation of animals, which scientific research shows to have devastating effects on our planet.
Querciabella opposes the use of GMOs, especially in agriculture, given their grievous environmental impact. The winery also rejects artificial manipulation in winemaking, including the practice of reverse osmosis, which compromises the natural chemical composition of wine.
With 74 hectares (183 acres) of prime Chianti Classico vineyards – located in the municipalities of Greve, Panzano, Radda and Gaiole – in addition to 32 hectares (79 acres) in Maremma on Tuscany’s unspoiled Etruscan coast, Querciabella’s holdings represent the largest extensions of biodynamically farmed (certified organic) vineyards in Italy, contributing extraordinary biodiversity to local and surrounding ecosystems and serving as a sanctuary for thriving numbers of honeybee colonies.