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Il Blu is Brancaia's Super Tuscan blend drawn from vineyards in the Chianti communes of Castellina in Chianti and Radda in Chianti. Its composition has shifted markedly over the decades: 2001-2012 vintages were 50% Sangiovese, 45% Merlot and 5% Cabernet
Sauvignon; 2013-2017 moved to 70% Merlot, 25% Sangiovese and 5% Cabernet Sauvignon; and 2018-2022 vintages are 80% Merlot with 10% Sangiovese and 10% Cabernet Sauvignon.
The Merlot and Cabernet Sauvignon are aged in French barriques, two-thirds new and one-third used, for 18 to 20 months depending on vintage, while the Sangiovese portion has been aged separately in larger tonneaux. The 2018 and 2019 vintages add three months in uncoated concrete tanks, plus a minimum of 12 months in bottle.
Bruno and Brigitte Widmer, a Swiss couple, bought the Brancaia estate at Castellina in Chianti in 1981 after first visiting the hill in 1980, taking on a renovated house and 20 hectares of land. Their first Chianti Classico was the 1983 vintage, which won a blind tasting run by the Swiss magazine VINUM in 1986.
In 1989 they bought a ruined property at Radda in Chianti and built their own winery there. Daughter Barbara Widmer joined her first harvest in 1993, studied oenology at Wädenswil from 1995, and now directs winemaking.
Bistecca alla fiorentina
The Sangiovese component's acidity cuts the fat of a thick char-grilled steak while the Merlot-dominant body matches its weight.
Pappardelle with wild boar ragù
A long-simmered game ragù mirrors the wine's oak-derived savoury notes and its softer Merlot-led texture.
Duck breast with black cherry sauce
Dark stone fruit in the sauce picks up the Merlot's plummy core, and the duck's richness balances the tannin from two-thirds new barriques.
ข้อมูลสินค้ารวบรวมจากผู้ผลิต ผู้นำเข้าและแหล่งข้อมูลอ้างอิง
ไวน์แดงจากทัสคานี · บอดี้ปานกลางถึงเต็ม · แห้ง · เข้ากับเนื้อแดงย่างและสเต๊ก
** ปีวินเทจอาจเปลี่ยนแปลง โปรดยืนยันกับทีมของเรา
ตัวเลือกของซอมเมอลิเยร์: Bistecca alla Fiorentina with rosemary-salted crust · Aged Pecorino di Pienza with truffle honey · Braised short rib with gremolata
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