Nose
Aromas such as cherry, spices, leather and chocolate harmonize perfectly with each other.
Long bouquet of cherry, black fruit and a continuum of spice, leather, tar and tilled earth.
Palate
Intense, medium to full-bodied wine. The mouthfeel is equal parts structured, fresh and succulent.
Growing Conditions
Vineyards location Castellina in Chianti, Radda in Chianti,
Vineyards elevation and exposure 230 - 400 mt a.s.l.; S-SW exp.
Soils Castellina in Chianti: loamy; Radda in Chianti: medium textured with rocky skeleton.
Climate and microclimate Continental climate, with cold winters (temperatures below 0° C) and very hot summers.
Winemaking
Brancaia Chianti Classico Riserva is produced from the best Sangiovese grapes from Brancaia and Poppi and then blended with a touch of Merlot.
Temperature of fermentation 30-32C°
Must contact Up to 18 days
Aging
The Sangiovese matures in tonneaux for 16 months, while the Merlot is matured in barriques. The cuvée matures in the bottle for at least another year after bottling.
Maturing 16 months, Sangiovese in tonneaux, Merlot in barriques
Bottle ageing 8 months minimum
Food Pairing
Ideal with: grilled meat, beef and veal roast, stews, grilled fish, pasta and rice dishes.
Our favorite with risotto with fresh porcini mushrooms
