Brancaia Tre Rosso (750ml)
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Pasta DishesPorkWarm Vegetable Dishes
Purchased in 1981 by Swiss couple Brigitte and Bruno Widmer, the original estate sitting atop the Brancaia hill, it was initially a place for their family to visit on holiday. The 20 ha site sported a house in desperate need of renovations and 4 ha of vineyards; a well-protected plot surrounding by deep woods, free from any neighbouring vineyards that have been sprayed with chemicals.
After their Chianti Classico (1983) won a blind tasting in 1986, it wasn’t soon after that the Widmer’s bought 53 ha more, located in Radda. During that time, their famous Il Blu was produced- a blend of Sangiovese, Cabernet Sauvignon, and Merlot. This blend didn’t meet the requirements and/or guidelines to be classified as Chianti Classico and the Widmer family found themselves part of the Super Tuscan movement, a label eventually granted by the Italian government in 1992 known as: Toscana IGT.
A balanced with lots of fruit intensity on the nose; aromas of raspberry and blackberry and hints of coffee and fresh flowers. The palate is medium to full-bodied, with velvety tannins and a long, pleasing finish.
Made from 80% Sangiovese, 20% Merlot and Cabernet Sauvignon, the grapes are sourced from three estates: Brancaia (Castellina), Poppi (Radda) and Brancaia in Maremma (Grosseto). Fermentation at 28 degrees celcius with 18 days of skin contact, followed by 2/3 of the wine ageing in tonneaux (500L oak barrels) and 1/3 in concrete tanks for 12 months.
This recognizable Super Tuscan is a blend of: 80% Sangiovese, 10% Merlot and 10% Cabernet Sauvignon. This is one of our top selling wines but I admit I hadn’t tasted in a while- this iconic wine was easy to drink but in no way boring. The wine was lush, round and full of fruit flavours but the finish was balanced and lingering, leaving you wanting another sip. There were enough tannins and texture to stand up to our meal, but it was also very enjoyable without food.