The Brancaia Chianti Classico scoops the full potential of the Sangiovese grape and wants to offer the wine connoisseur a top-product made of this pretentious grape.

Blend: 85% Sangiovese and 15% Merlot

Alcohol: 14 volume%

Harvest: 6 September - 4 October

Temperature of fermentation: 30-32°C

Must contact: 20 days

Maturing: 1/2 in new, 1/2 in used barriques

Time of maturing: 16 months plus 6 months in the bottle

First year of production: 1982

Perfect with: Varied pastas, white roast or sautéed meat, white poultry, fried or grilled fish