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Ilatraia is a Bordeaux-variety red from Brancaia's coastal Maremma property, blended in recent vintages as 40% Petit Verdot, 40% Cabernet Sauvignon and 20% Cabernet Franc. The vines grow on sandy loam soils — roughly two-thirds sand, one-third silt and clay — at 75-175 metres above sea level with a west-southwest exposure.
It is aged 18 months in French barriques, half new and half used, with recent vintages adding three months in concrete tanks, then held at least 12 months in bottle before release. The result is full-bodied and firmly structured, with dark berry and violet character and fine-grained tannin.
Bruno and Brigitte Widmer, a Swiss couple, first saw the Brancaia hill during a Christmas trip in 1980 and bought the property at Castellina in Chianti in 1981, acquiring a renovated house and 20 hectares of land. They purchased a ruined property at Radda in Chianti in 1989 and built their own winery there.
In 1998 they acquired 82 hectares in the Maremma facing the sea, the source of Ilatraia. Their daughter Barbara Widmer took part in her first harvest in 1993 and went on to study oenology at the University of Applied Sciences in Wädenswil from 1995; she now leads winemaking.
Roast pigeon with juniper and root vegetables
The producer specifically recommends game birds such as pigeon and pheasant, whose savoury depth stands up to the wine's firm Cabernet-and-Petit-Verdot structure.
Grilled ribeye with rosemary and sea salt
Charred beef fat softens the wine's fine but abundant tannin while the herb echoes its darker, savoury edge.
Aged pecorino toscano with walnuts
The salt and hard texture of a matured sheep's cheese cuts the wine's density without competing with its dark fruit.
ข้อมูลสินค้ารวบรวมจากผู้ผลิต ผู้นำเข้าและแหล่งข้อมูลอ้างอิง
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