| Grape varieties |
10% Cabernet Sauvignon, 80% Merlot, 10% Sangiovese |
| History |
Since its debut in 1988, IL BLU has been the result of our constant search for perfection. Made from only the best hand-picked and selected grapes from our 2 Chianti estates, with fine tannins and a soft, full-bodied finish, it is a full-bodied wine that stands out for its complexity and elegance. Today, thanks to the ever-improving complexity of our Merlot grapes, particularly from our vineyards in Radda in Chianti, the blend is 80% Merlot and 10% Sangiovese and Cabernet Sauvignon. Each individual vineyard and variety are aged separately in barriques, two-thirds new, for 18 months. Afterwards, all individual barrels are tasted to select the final blend, which is aged in unlined cement tanks for 3 months. In this way, the wine becomes more balanced, the aromas are better integrated and so are the tannins, even before ageing in the bottle for a year. We continue the work of perfecting this wine, while at the same time, taking great care to preserve its identity. The character and style of IL BLU have been marked by continuity over all these years: something we intend to carry on for the next 30 years. |
| Origin |
The Brancaia estate encompasses the vineyards Brancaia (Castellina in Chianti) and Poppi (Radda in Chianti), at between 750 and 1300 feet above sea level. All vineyards have a hillside location, looking South, Southwest or Southeast. They are partly covered with greenery and worked according to integrated production standards. |
| Soil composition |
Soil is lean and stony, with a portion of clay and lime. |
| Cultivation system |
All are cultivated in the one-armed cordon system. |
| Harvest |
8 September-04 October, harvested by hand. |
| Ageing |
18 months: 2/3 in new barriques, 1/3 in used barriques. 3 additional months in concrete tanks plus 12 months in the bottle. |
| Pairing |
Dishes with intense flavours, wild fowl, dark meat, fried or stewed lamb or beef. |