Brancaia TRE is a blend of 80% Sangiovese and 20% Merlot and Cabernet Sauvignon. The basis for this wine, are the grapes from our three estates: Brancaia (Castellina), Poppi (Radda) and Brancaia in Maremma (Grosseto). The wine ages 12 months in French tonneaux.
| Blend: | 80% Sangiovese, 20% Merlot und Cabernet Sauvignon |
| Alcohol: | 13,5 vol% |
| Harvest: | 24.8. - 27.9.2011 Maremma 25.8. - 27.9.2011 Chianti Classico |
| Temperature of fermentation: | 30 - 32° C |
| Must contact: | 18 days |
| Maturing: | 1/2 in new tonneaux (500 l), 1/2 in used tonneaux (500 l) |
| Time of maturing: | 12 months in tonneaux at least 2 months in the bottle |
| Bottling: | March 2013 |
| Formats: | 0.75L, 1.5L |
| First year of production: | 2000 |
| Perfect with: | Various pasta dishes, roasted and sautéed white meat, white poultry, fried and grilled fish. |
| Awards: | |
| Download and print |
| Blend: | 80% Sangiovese, 20% Merlot und Cabernet Sauvignon |
| Alcohol: | 13,5 vol% |
| Harvest: | 4.9. - 6.10.2010 Maremma 6.9. - 4.10.2010 Chianti Classico |
| Temperature of fermentation: | 30 - 32° C |
| Must contact: | 18 days |
| Maturing: | 1/2 in new tonneaux (500 l), 1/2 in used tonneaux (500 l) |
| Time of maturing: | 12 months in tonneaux at least 2 months in the bottle |
| Bottling: | March 2012 |
| Formats: | 0.75L, 1.5L |
| First year of production: | 2000 |
| Perfect with: | Various pasta dishes, roasted and sautéed white meat, white poultry, fried and grilled fish. |
| Awards: | 89/100 Robert Parker The Wine Advocate |
| Download and print |
| Blend: | 80% Sangiovese, 20% Merlot und Cabernet Sauvignon |
| Alcohol: | 13,5 vol% |
| Harvest: | 20.8. - 8.10.2009 |
| Temperature of fermentation: | 30 - 32° C |
| Must contact: | 18 days |
| Maturing: | 1/2 in new tonneaux (500 l), 1/2 in used tonneaux (500 l) |
| Time of maturing: | 12 months in tonneaux at least 2 months in the bottle |
| Bottling: | February 2011 |
| Formats: | 0.75L, 1.5L |
| First year of production: | 2000 |
| Perfect with: | Various pasta dishes, roasted and sautéed white meat, white poultry, fried and grilled fish. |
| Awards: |
|
| Download and print |
| Blend: | 80% Sangiovese, 20% Merlot und Cabernet Sauvignon |
| Alcohol: | 13,5 vol% |
| Harvest: | 21.8. - 7.10.2008 |
| Temperature of fermentation: | 30 - 32° C |
| Must contact: | 18 days |
| Maturing: | 1/2 in new tonneaux (500 l), 1/2 in used tonneaux (500 l) |
| Time of maturing: | 12 months in tonneaux at least 2 months in the bottle |
| Bottling: | Januar 2010 |
| Formats: | 0.75L, 1.5L |
| First year of production: | 2000 |
| Perfect with: | Various pasta dishes, roasted and sautéed white meat, white poultry, fried and grilled fish. |
| Awards: |
|
| Download and print |
| Blend: | 80% Sangiovese, 20% Merlot und Cabernet Sauvignon |
| Alcohol: | 13,5 vol% |
| Harvest: | 24.8. - 21.9.2007 |
| Temperature of fermentation: | 30 - 32° C |
| Must contact: | 18 days |
| Maturing: | 1/2 in new tonneaux (500 l), 1/2 in used tonneaux (500 l) |
| Time of maturing: | 12 months in tonneaux at least 2 months in the bottle |
| Bottling: | January 2009 |
| Formats: | 0.75L, 1.5L |
| First year of production: | 2000 |
| Perfect with: | Various pasta dishes, roasted and sautéed white meat, white poultry, fried and grilled fish. |
| Awards: |
|
| Download and print |
| Blend: | 80% Sangiovese, 20% Merlot und Cabernet Sauvignon |
| Alcohol: | 13,5 vol% |
| Harvest: | 28.8. - 4.10.2006 |
| Temperature of fermentation: | 30 - 32° C |
| Must contact: | 18 days |
| Maturing: | 1/2 in new tonneaux (500 l), 1/2 in used tonneaux (500 l) |
| Time of maturing: | 12 months in tonneaux at least 2 months in the bottle |
| Bottling: | January 2008 |
| Formats: | 0.75L |
| First year of production: | 2000 |
| Perfect with: | Various pasta dishes, roasted and sautéed white meat, white poultry, fried and grilled fish. |
| Awards: |
|
| Download and print |
| Blend: | 80% Sangiovese, 20% Merlot und Cabernet Sauvignon |
| Alcohol: | 13,5 vol% |
| Harvest: | 29.8. - 4.10.2005 |
| Temperature of fermentation: | 30 - 32° C |
| Must contact: | 18 days |
| Maturing: | 1/2 in new tonneaux (500 l), 1/2 in used tonneaux (500 l) |
| Time of maturing: | 12 months in tonneaux at least 2 months in the bottle |
| Bottling: | January 2007 |
| Formats: | 0.75L |
| First year of production: | 2000 |
| Perfect with: | Various pasta dishes, roasted and sautéed white meat, white poultry, fried and grilled fish. |
| Awards: |
|
| Download and print |
| Blend: | 80% Sangiovese, 20% Merlot und Cabernet Sauvignon |
| Alcohol: | 13,5 vol% |
| Harvest: | 26.8. - 12.10.2004 |
| Temperature of fermentation: | 30 - 32° C |
| Must contact: | 18 days |
| Maturing: | 1/2 in new tonneaux (500 l), 1/2 in used tonneaux (500 l) |
| Time of maturing: | 12 months in tonneaux at least 2 months in the bottle |
| Bottling: | January 2006 |
| Formats: | 0.75L |
| First year of production: | 2000 |
| Perfect with: | Various pasta dishes, roasted and sautéed white meat, white poultry, fried and grilled fish. |
| Awards: |
|
| Download and print |
| Blend: | 80% Sangiovese, 20% Merlot und Cabernet Sauvignon |
| Alcohol: | 14 vol% |
| Harvest: | 21.8. - 17.9.2003 |
| Temperature of fermentation: | 30 - 32° C |
| Must contact: | 18 days |
| Maturing: | 1/2 in new tonneaux (500 l), 1/2 in used tonneaux (500 l) |
| Time of maturing: | 12 months in tonneaux at least 2 months in the bottle |
| Bottling: | January 2005 |
| Formats: | 0.75L |
| First year of production: | 2000 |
| Perfect with: | Various pasta dishes, roasted and sautéed white meat, white poultry, fried and grilled fish. |
| Awards: |
|
| Download and print |
| Blend: | 80% Sangiovese, 20% Merlot und Cabernet Sauvignon |
| Alcohol: | 13,5 vol% |
| Harvest: | 26.8. - 8.10.2002 |
| Temperature of fermentation: | 30 - 32° C |
| Must contact: | 18 days |
| Maturing: | 1/2 in new tonneaux (500 l), 1/2 in used tonneaux (500 l) |
| Time of maturing: | 12 months in tonneaux at least 2 months in the bottle |
| Bottling: | January 2004 |
| Formats: | 0.75L |
| First year of production: | 2000 |
| Perfect with: | Various pasta dishes, roasted and sautéed white meat, white poultry, fried and grilled fish. |
| Awards: |
|
| Download and print |
| Blend: | 80% Sangiovese, 20% Merlot und Cabernet Sauvignon |
| Alcohol: | 13,5 vol% |
| Harvest: | 23.8. - 7.10.2001 |
| Temperature of fermentation: | 30 - 32° C |
| Must contact: | 18 days |
| Maturing: | 1/2 in new tonneaux (500 l), 1/2 in used tonneaux (500 l) |
| Time of maturing: | 12 months in tonneaux at least 2 months in the bottle |
| Bottling: | January 2003 |
| Formats: | 0.75L |
| First year of production: | 2000 |
| Perfect with: | Various pasta dishes, roasted and sautéed white meat, white poultry, fried and grilled fish. |
| Awards: |
|
| Download and print |
| Blend: | 80% Sangiovese, 20% Merlot und Cabernet Sauvignon |
| Alcohol: | 13,5 vol% |
| Harvest: | 24.8. - 29.9.2000 |
| Temperature of fermentation: | 30 - 32° C |
| Must contact: | 18 days |
| Maturing: | 1/2 in new tonneaux (500 l), 1/2 in used tonneaux (500 l) |
| Time of maturing: | 12 months in tonneaux at least 2 months in the bottle |
| Bottling: | January 2002 |
| Formats: | 0.75L |
| First year of production: | 2000 |
| Perfect with: | Various pasta dishes, roasted and sautéed white meat, white poultry, fried and grilled fish. |
| Awards: |
|
| Download and print |
Gambero Rosso
AIS Duemilavini
Gambero Rosso
AIS Duemilavini
Gambero Rosso
AIS Duemilavini
Gambero Rosso 
AIS Duemilavini Guida 
Gambero Rosso 
AIS Duemilavini Guida 
Gambero Rosso 2007 
AIS Duemilavini Guida 2007
Gambero Rosso 2007 
AIS Duemilavini Guida 2007
Gambero Rosso 2006
AIS Duemilavini Guida 2006
Gambero Rosso 2004
AIS Duemilavini Guida 2004
Gambero Rosso 2003
AIS Duemilavini Guida 2003