The winecellars

The two wine cellars of BRANCAIA (Chianti Classico and Maremma) are a further key factor to produce highest quality. The state-of-the-art cellars built on 3 storeys allow using gravity instead of pumps in order to treat the young wines as gently as possible. 

The grapes are only picked by hand and after being stripped and squeezed go directly into the fermentation tanks without pumping, by gravity only.

Fermentation takes place in temperature-controlled cone-shaped steel tanks. We replaced the traditional pumping transfer of mash with a modern pestle. So here too the use of pumps is avoided. All BRANCAIA wines are aged for 12 to 20 months in small wooden barrels, cement or steel tanks.

The single grape varieties and single vineyard origins are vinified and aged separately - only shortiy before bottling the blending process takes place. Our constant focus on quality is finished off by bottling the wines under optimal conditions on the best machines for a safe and most enjoyable drinking pleasure on your table.