Brancaia Chianti Classico Il Blu
3 Ratings
Detail
3 Ratings
Brancaia Chianti Classico Il Blu

Wine Details

Vineyard

La Brancaia

Varietal

Sangiovese

Style

Red

Region

ItalyTuscany

Winemaker's Notes

The top-product of the Brancaia brand. The Supertuscan IL BLU proves the performance of Brancaia in terms of elegance, complexity and intensity. Blend: 50% Sangiovese, 45% Merlot, 5% Cabernet Sauvignon Alcohol: 14 volume% Harvest: 20 September – 12 October 2004 Temperature of fermentation: 30-32°C Must contact: 20 days Maturing: two thirds in new, one third in used barriques Time of maturing: 18-20 months plus 4 months in the bottle Bottling: May 2006 Formats read more...The top-product of the Brancaia brand. The Supertuscan IL BLU proves the performance of Brancaia in terms of elegance, complexity and intensity. Blend: 50% Sangiovese, 45% Merlot, 5% Cabernet Sauvignon Alcohol: 14 volume% Harvest: 20 September – 12 October 2004 Temperature of fermentation: 30-32°C Must contact: 20 days Maturing: two thirds in new, one third in used barriques Time of maturing: 18-20 months plus 4 months in the bottle Bottling: May 2006 Formats: 0.75L, 1.5L, 3.0L First year of production: 1988 Perfect with: As a rule, food with pronounced taste, dark meat such as beef or lamb, roast or braised game, darkfeathered game such as pigeon or pheasant (hide)

Vineyard

La Brancaia

Varietal

Sangiovese

Style

Red

Region

TuscanyItaly

The top-product of the Brancaia brand. The Supertuscan IL BLU proves the performance of Brancaia in terms of elegance, complexity and intensity. Blend: 50% Sangiovese, 45% Merlot, 5% Cabernet Sauvignon Alcohol: 14 volume% Harvest: 20 September – 12 October 2004 Temperature of fermentation: 30-32°C Must contact: 20 days Maturing: two thirds in new, one third in used barriques Time of maturing: 18-20 months plus 4 months in the bottle Bottling: May 2006 Formats read more...The top-product of the Brancaia brand. The Supertuscan IL BLU proves the performance of Brancaia in terms of elegance, complexity and intensity. Blend: 50% Sangiovese, 45% Merlot, 5% Cabernet Sauvignon Alcohol: 14 volume% Harvest: 20 September – 12 October 2004 Temperature of fermentation: 30-32°C Must contact: 20 days Maturing: two thirds in new, one third in used barriques Time of maturing: 18-20 months plus 4 months in the bottle Bottling: May 2006 Formats: 0.75L, 1.5L, 3.0L First year of production: 1988 Perfect with: As a rule, food with pronounced taste, dark meat such as beef or lamb, roast or braised game, darkfeathered game such as pigeon or pheasant (hide)

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    Exceptional wine. Highly rated.

    over 4 years
Expert Reviews
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  • Robert Parker
  • Wine Spectator