Brancaia, Tre IGT Rosso di Toscana 2018

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  • Grape Blend:

    Sangiovese 80%, Cabernet Sauvignon 10%, Merlot 10%,

  • Winemaker:

    Barbara Widmer

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Brancaia Tre IGT Rosso di Toscana 2018 - Wine

Tasting Notes

A truly polished, classy red. Offering complex aromas of leather and blackberries, tea and raspberries. Full-bodied and extremely well integrated tannins. A very memorable long and caressing finish.

Production Notes

The grapes are carefully selected from the three estates Brancaia (Castellina), Poppi (Radda) and Poggio al Sasso (Maremma). The harvest takes place from September till October and is exclusively by hand. As a rule, fermentation takes 18 days. Conical steel tanks are used for fermentation, this form enlarges the space of contact between grapes and must while reducing must-air contact. The method of pumping of the must has been replaced by a modern pestle. The fermentation temperature is 28 deg. which is kept constant and after the free run juice is drawn off, the remainder is gently pressed pneumatically. The wine is then matured in 2/3 tonneaux of 500l and 1/3 concrete tanks for 12 months, plus 2 months in the bottle before release.

Critics Reviews

Wine Advocate 89pts (2015) - Made with 80% Sangiovese and smaller parts Merlot and Cabernet Sauvignon, the 2015 Tre presents a ripe bouquet with cherry fruit and cassis. Those bright red berry flavors segue to light shadings of spice, leather and blue flower. The fruit feels soft and round in this sunny vintage. This is an easy wine in terms of mouthfeel with medium weight and a fresh finale.

Producer Profile

You will find Brancaia in the heart of the Chianti Classico area, encompassing three estates: Brancaia (Castellina), Poppi (Radda) and Brancaia in Maremma (Grosseto). Brancaia has been owned and operated by Swiss couple Brigitte and Bruno Widmer since 1981. The estate came to instant fame with its outstanding 1983 Chianti Classico. Since then, through uncompromising dedication to quality, the wines of Brancaia continue to stand out and command the attention and praise of Tuscan wine lovers and international wine critics. In addition to their powerful Chianti Classico, they produce a range of Supertuscans that have garnered cult status. Brancaia are constantly searching for ways to improve their work in the vineyard and the cellar, taking respect for nature as their foundation. They see work in the vineyard as a flow of energy that must be respected to the highest degree. To put this into practice every year in the best possible way, they invest about 450 man hours per hectare with an average yield of 5,500 kg per hectare; quality matters more than quantity.Brancaia work according to the Guidelines for Integrated Production (IP), which permits sustainable conservation of vineyards and also reduces CO2 emissions from vehicles to a minimum. They use only premium packaging materials to ensure optimal storage until it is time to drink and enjoy the wine and avoid "heavy" bottles to minimize the CO2 burden on transport routes