Brancaia, Chianti Classico-Maremma, Toscana, Italien
Beskrivelse:
WineSpectator
"Currant, blackberry, mint and licorice aromas lead to a full-bodied palate, with a solid core of beautiful, ripe, opulent fruit and polished tannins. Lasts for minutes on the palate. Cabernet Sauvignon, Sangiovese and Petit Verdot. Best after 2012. 3,500 cases made. -JS"
96 Point
Antonio Galloni i The Wine Advocate online
"This is the most consistent lineup across the board I can remember tasting from Brancaia in a number of years, perhaps ever. All three of these wines are highly recommended. The 2007 Ilatraia is awesome. Black cherries, violets, minerals, mocha, spices and French oak are some of the nuances that flow from this round, enveloping wine. Today, the 2007 Ilatraia is quite intense, dark and brooding. While the richness of the fruit makes the wine delicious today, it will be even better in a few years. Ilatraia is Cabernet Sauvignon, Sangiovese and Petit Verdot from vineyards in Maremma that spent 18 months in French oak. The warmth and sheer volume of Maremma comes through in spades in this vintage, which is among the finest I have tasted of this relatively young bottling. Anticipated maturity: 2017-2027."
92 Point
WineSpectator om selve Brancaia
"The name Brancaia in Maremma stands for the close relationship between Brancaia in Chianti Classico and the estate in Maremma. Although there are many differences between the two estates, they have a decisive common denominator: the same committed key team and an approach that always puts quality first."
ILATRAIA, IGT Maremma Toscana (Brancaia in Maremma) is an intense and complex red wine, produced in a modern style and at most typical of its terroir.
Blend: 60 % Cabernet Sauvignon, 30 %Sangiovese, 10 %Petit Verdot
Alcohol: 14.5% by vol.
Harvest: 28 August - 28 September 2006
Temperature of fermentation: 30-32°C
Must contact: 18 days
Maturing: 1/2 in new, 1/2 in used barriques
Time of maturing: 18 months in barriques and another 4 months of bottle refinement
First year of production: 2002
Perfect with: Food with well balanced and intense flavors, meat and game - roasted or braised -, poultry like pigeon or pheasant
http://www.brancaia.com/
