Rich blackberry and red currant with sage and bay herbal notes, licorice, cedar, organic soil, iron minerals and a hint of smoke. Slightly gamey with deep fruit flavors and an extraordinary lingering finish. Decant or give this some time in the glass to open up, and you'll be rewarded with a complex, thoughtful and well-integrated wine. This charmer conveys a sence of the old world in every nuance, instilling confidence and trust, and yet he is youthful, in the present, unmistakenly contemporary - if you will, a hipster, indeed. A Super Tuscan blend of Cabernet Sauvignon, Petit Verdot and Cabernet Franc. A very good wine. More reviews at WineBark.com (Reviewed 1/5/14)
Brancaia TRE is a wine full of character giving you drinking pleasure already at the moment of release. The carefully selected grapes are from our three estates Brancaia, Poppi and our estate in the Maremma: Brancaia in Maremma. The blend of Sangiovese, Merlot and Cabernet Sauvignon is aged for 12 months in Tonneaux.
BRANCAIA comprises of the three estates Brancaia (Castellina in Chianti), Poppi (Radda in Chianti) and Brancaia in Maremma (Grosseto) - summing up to a vineyard surface of ca. 65 hectares, 160 acres respectively.
These three estates are different in many ways but have one common ground: one dedicated team with a clear philosophy is striving to gain maximal grape quality out of every vineyard – year by year. Top-quality wine can only be made with top-quality grapes. At the same time, nature is an essential factor that we cannot influence. We must understand and adapt to nature, react in the best possible way, while treating it with respect at all times.
Barbara Widmer lives on the estate all year round and makes daily tours through the vineyards – this means that we are very well informed about how our plants are doing and what needs to be done. Nevertheless, with 65 hectares we need a lot of diligent hands in order to thoroughly perform all of the work. Our workers are in the vineyards for over 450 hours per hectare until the grapes reach the cellar. Most of it is manual labour. These steps are important quality controls that greatly influence the final result.