One of Tuscany’s top wineries, Querciabella has become a leading biodynamic producer since founder Sebastiano Cossia Castiglioni transformed the estate with a vegan approach in 2010.
Up to 27 species of plants grow between the rows of Querciabella’s vineyards, each contributing to the biodiversity of the terroir.
Members will taste the fruits of this self-sustaining ecosystem at a course dinner hosted by Giorgio Fragiacomo, export manager of the 40-year-old winery.
Chef Francesco “Paco” La Monica is thrilled to welcome Fragiacomo and pair his culinary creations with Querciabella’s wines as 51 East hosts its first signature dinner.
Dinner
Amuse Bouche
I
Wara-yaki Yellowtail
cucumber consommé, ricotta, peaches
2022 Querciabella Mongrana Bianco, Maremma, Toscana IGT
II
Scallops
brown butter vin blanc, summer peas, karasumi, sudachi
2021 Querciabella Batàr, Toscana IGT
III
Stuffed Squid
beans, farro
2019 Querciabella Chianti Classico DOCG Riserva
IV
Sous Vide Chicken Herb Roulade
swiss chard and smoked bacon
2017 Querciabella Turpino, Toscana IGT
Main
A4 Niigata Wagyu Steak
cherry balsamico jus, green beans
2018 Querciabella Camartina, Toscana IGT
Dessert
Mango Panna Cotta, Yuzu Gelato
mango-passion fruit sauce
herb tea
