Tasting Note: Best known as a producer of Chianti Classico, Brancaia also produces this classy blend, fragrant with leather, blackberries and raspberries and dangerously drinkable.
Food Matching: Perfect with pastas, white roast or sautéed red meat, grilled poultry and medium bodied, soft cheese.
Vineyard: The grapes are carefully selected from the three estates Brancaia (Castellina), Poppi (Radda) and Poggio al Sasso (Maremma). The harvest takes place from September till October and is exclusively by hand.
Vinification: As a rule, fermentation takes 18 days. Conical steel tanks are used for fermentation, this form enlarges the space of contact between grapes and must while reducing must-air contact. The method of pumping of the must has been replaced by a modern pestle. The fermentation temperature is 28°C, which is kept constant and after the free run juice is drawn off, the remainder is gently pressed pneumatically. The wine is then matured in 2/3 tonneaux of 500l and 1/3 concrete tanks for 12 months, plus 2 months in the bottle before release.
Awards and Press News: ‘This has red cherries and vanilla pods on the nose, while the palate has good length with well-balanced fruit and peppery acidity,’ said Ieva Markaityte of Portuguese Concepts.
Silver Medal, Sommelier Wine Awards 2019