||2% Canaiolo Nero, 98% Sangiovese
||From 12 September to 4 October.
||Contact with the skins:10 - 13 days.
||Maturing: in stainless steel tanks for 12 months.
||Perfect with salami, cheese, pasta, poultry and grilled meat.
||Price Brancaia Chianti Classico 2014 € 16.90