Brancaia
Il Bianco 2024
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 90% Sauvignon, 10% Viognier |
| Aging | Five months on the lees; two thirds in stainless steel tanks and one third in barriques |
- Organic blend: 90% Sauvignon Blanc and 10% Viognier, Toscana IGT
- Vinification: fermentation at 16°C, without malolactic fermentation
- Ageing: 5 months on the lees, 2/3 in stainless steel and 1/3 in barrique
- Aromatic profile: citrus fruits, iris and boxwood; notes of grapefruit and gooseberry
- Serving and pairings: 10-12°C with fish, shellfish, white meats, cheeses
Description
What kind of wine it is
Bianco is an organic white wine by Brancaia, the result of an elegant blend of Sauvignon Blanc and Viognier. In the glass, it displays a bright straw yellow hue, introducing a precise and inviting aromatic profile, characterised by notes of citrus, white pepper, iris and boxwood. On the palate, it offers a linear and fruity sip, led by clear hints of grapefruit and gooseberry that lead into a refreshing, floral finish. Its pronounced freshness on the palate makes it an ideal companion for shellfish, white meats and cheeses, best served chilled to enhance every nuance.
Where it comes from
This wine originates from the area of Radda in Chianti, in the province of Siena, and is a pure expression of Tuscany's winemaking vocation. Brancaia's agricultural approach is focused on organic and sustainable production, with deep respect for the environment. In this specific terroir, the combination of soil and climate allows the varieties to express a marked territorial identity. Careful vineyard management ensures healthy grapes, laying the foundation for a wine with a dry and well-structured character, capable of evolving elegantly over time.
How it is produced
Vinification begins with temperature-controlled fermentation, essential for preserving the purity of the primary aromas. To maintain the tension and vibrancy of the fruit, the must does not undergo malolactic fermentation. Subsequently, the wine matures for five months on fine lees: part of the batch rests in stainless steel vats to enhance verticality, while the remainder matures in barrels to acquire greater roundness. This winemaking technique gives the blend a solid structure, resulting in a deep and harmonious glass.
History and Curiosities
Founded in 1981, Brancaia embodies Tuscan excellence through a deep commitment to sustainable agriculture. Bianco Toscana IGT is born in Radda in Chianti from the vision of oenologists Barbara Widmer and Carlo Ferrini. The 2024 vintage skilfully combines the vibrant elegance of Sauvignon Blanc with a soft touch of Viognier, resulting in an organic wine with a pronounced territorial identity. A creation meticulously crafted in every detail, perfect to enjoy immediately or capable of evolving beautifully over the next three to five years.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- Start up year: 1981
- Oenologist: Barbara Widmer, Carlo Ferrini
- Bottles produced: 614.000
- Hectares: 90
| Name | Brancaia Il Bianco 2024 |
|---|---|
| Type | White organic still |
| Denomination | Toscana IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 90% Sauvignon, 10% Viognier |
| Country | Italy |
| Region | Tuscany |
| Vendor | Brancaia |
| Story | History and Curiosities Founded in 1981, Brancaia embodies Tuscan excellence through a deep commitment to sustainable agriculture. Bianco Toscana IGT is born in Radda in Chianti from the vision of oenologists Barbara Widmer and Carlo Ferrini. The 2024 vintage skilfully combines the vibrant elegance of Sauvignon Blanc with a soft touch of Viognier, resulting in an organic wine with a pronounced territorial identity. A creation meticulously crafted in every detail, perfect to enjoy immediately or capable of evolving beautifully over the next three to five years. |
| Origin | Radda in Chianti (SI) |
| Harvest | 23 August - 11 September |
| Fermentation temperature | 16 °C |
| Production technique | Fermentation at 16°C; no malolactic fermentation; aged for 5 months on the lees (2/3 in stainless steel tanks and 1/3 in barriques) |
| Wine making | Fermentation at 16°C; malolactic fermentation was not carried out; aged for five months on the lees, two thirds in stainless steel tanks and one third in barriques. |
| Aging | Five months on the lees; two thirds in stainless steel tanks and one third in barriques |
| Allergens | Contains sulphites |