grape variety: 45% Cabernet Franc, 35% Merlot, 15% Cabernet Sauvignon, 5% Petit Verdot
Malolactic Fermentation: 1/3 in contact with skins before racking and 2/3 in 2nd, 3rd passage French oak barriques. Aging: 8 months in 2nd, 3rd and 4th passage French oak barriques; 10 months in cement, no filtration
Colour: bright ruby red. Bouquet: noble, full. Taste: aristocratic and velvety with hints of underwood, leather and raspberry. Accompanies roasted meats, game and aged cheeses.
"Cru" produced by Sangiovese and Merlot grapes grown in the 6 hectares core parcel of the Siepi vineyard, situated at an altitude of 260 m. (853 ft.).Concentration and complexity make it a wine with an authentic and unique temperament.
grape variety : 80% Sangiovese, 15% Merlot, 5% Cabernet Sauvignon. Tte Torrione is mainly made grapes of Sangiovese. The skins are macerated over 14 days che rewarding this wine with a lovely full body.
The first 12 months of ageing take place in sixty gallon Allier oak barrels (during which the malolactic fermentation takes place) and are followed by a further 12 months in bottle.
grape variety: Sangiovese, Merlot. This delicious Rosato was introduced in the early 1980s, made up of Sangiovese and Merlot, in various proportions depending on the growing year. The resulting wine is closer in character to a red wine than to a white one.
grapes: Sangiovese 60%, Syrah 20%, Merlot 20%. A nose that expresses elegance and aromatic refinement. Fragrant aromas of ripe fruit with hints of spices and minerals. An intense and enduring bouquet.
50% Sangiovese, 45% Merlot, 5% Cabernet Sauvignon. Brancaia IL BLU is distinguished for its elegance, complexity and intensity. It is a blend of 50% Sangiovese, 45% Merlot and 5% Cabernet Sauvignon.
