Brancaia
Tre 2024
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 70% Sangiovese, 15% Cabernet Sauvignon, 15% Merlot |
| Aging | 12 months: two thirds in French tonneaux, one third in concrete vats; bottle ageing for several months |
- Main features: organic red wine Toscana IGT 2024, 13% vol, 0.75 L bottle
- Grape composition: 70% Sangiovese, 15% Merlot, 15% Cabernet Sauvignon
- Aromas: cherry and blackberry, ripe plum, hints of chocolate and orange zest
- Vinification process: 18-day maceration at 30-32°C, aged for 12 months in French tonneaux and concrete
- Food pairings: suitable for pasta, risotto, pizza, white meats and grilled fish
Description
What kind of wine it is
Brancaia TRE is an organic red wine from Tuscany with a captivating aromatic profile, characterised by notes of cherry, blackberry, ripe plum and subtle hints of chocolate and orange zest. Born from a harmonious blend of Sangiovese, Merlot and Cabernet Sauvignon, this red stands out for its medium, balanced body, offering a juicy drinking experience. The smooth structure is supported by well-integrated tannins that lead to a savoury and pleasantly persistent finish.
Where it comes from
The grapes for this Tuscan red come from three renowned areas of the region: Castellina in Chianti, Radda in Chianti and the Maremma. The vineyards, cultivated using the spur-pruned cordon method, are situated between two hundred and thirty and four hundred metres above sea level, with vines boasting an average age of thirty-three years. The distinctive clay soils, enriched with calcareous and sandy components, promote optimal ripening of the grapes, giving the wine pronounced fruity freshness and a consistent tannic texture.
How it is produced
The manual harvest takes place between early September and the first days of October. In the winery, fermentation with maceration on the skins lasts for eighteen days at controlled temperatures, allowing for ideal extraction of colour and aromas. Maturation for twelve months takes place in French barrels and concrete vats, a choice that preserves the purity of the fruit while adding a delicate touch of wood. A short final rest consolidates the wine’s full gustatory harmony before it is released to the market.
History and Curiosities
Brancaia TRE Toscana IGT 2024 is born from the union of three renowned Tuscan estates and three fine grape varieties, resulting in an organic red wine of exceptional harmony. This cuvée, based on Sangiovese with the addition of Merlot and Cabernet Sauvignon, matures for twelve months between tonneaux and concrete to achieve perfect balance. On the palate, it stands out for its extraordinary juiciness, enveloping the senses with intense aromas of cherry and blackberry, hints of chocolate and orange zest. A wine of great smoothness with a savoury finish, ideal for elegantly enhancing any meal.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1981
- Oenologist: Barbara Widmer, Carlo Ferrini
- Bottles produced: 614.000
- Hectares: 90
| Name | Brancaia Tre 2024 |
|---|---|
| Type | Red organic still |
| Denomination | Toscana IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 70% Sangiovese, 15% Cabernet Sauvignon, 15% Merlot |
| Country | Italy |
| Region | Tuscany |
| Vendor | Brancaia |
| Story | History and Curiosities Brancaia TRE Toscana IGT 2024 is born from the union of three renowned Tuscan estates and three fine grape varieties, resulting in an organic red wine of exceptional harmony. This cuvée, based on Sangiovese with the addition of Merlot and Cabernet Sauvignon, matures for twelve months between tonneaux and concrete to achieve perfect balance. On the palate, it stands out for its extraordinary juiciness, enveloping the senses with intense aromas of cherry and blackberry, hints of chocolate and orange zest. A wine of great smoothness with a savoury finish, ideal for elegantly enhancing any meal. |
| Origin | Castellina in Chianti; Radda in Chianti; Maremma |
| Soil composition | Clay (calcareous); clay (sandy) |
| Yield per hectare | 55 hl/ha |
| Harvest | 1 September - 4 October |
| Fermentation temperature | 30-32 °C |
| Fermentation | 18 days |
| Production technique | Fermentation with maceration for 18 days at 30-32°C; maturation for 12 months (two thirds in 500-litre French tonneaux, one third in concrete vats) |
| Wine making | Fermentation with maceration for 18 days at 30-32°C; maturation in 500-litre tonneaux |
| Aging | 12 months: two thirds in French tonneaux, one third in concrete vats; bottle ageing for several months |
| Total acidity | 5.65 gr/L |
| Allergens | Contains sulphites |