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A blend of 80% Prugnolo Gentile and 20% Canaiolo. A very careful selection of the grapes from the best vineyards of 'La Braccesca' is made at harvest time. The grapes are then destemmed and crushed. Maceration takes place over a period of 15-20 days. In this period the wine also completes its alcoholic fermentation at a temperature not exceeding 27-30°C. The wine is then racked and completes its malolactic fermentation within the end of the year. The wine ages for a period of 14 months in barrels. After blending, the Vino Nobile is bottled and then further aged for 12 months.
Located few kilometers from Montepulciano, where southeastern Tuscany borders Umbria and Lazio, La Braccesca Estate is immersed in a pristine environment greatly loved and admired by travelers from all over the world. Montepulciano is the land of renowned Vino Nobile, a wine appreciated already centuries ago by the Medici family. In the early 1990s, the Marchesi Antinori brought...Read More About La Braccesca
One of the most important wine regions in Italy, Tuscany is home to the cities of Florence and Siena, the districts of Chianti and Brunello di Montalcino, and the wineries of Sassicaia, Tignanello and Ornellaia. Tuscany is also home to the indigenous Italian grape variety, Sangiovese. Most of the wine coming from Tuscany is made from some clone of this...Read More About Tuscany
Sangiovese (SAHN-gee-oh-VAY-zee) Blood of Jove (literally translated) The principal grape of Chianti - in fact, the principle grape of all of Tuscany - has had its ups and downs. For a stint in the 70s and 80s, wines labeled Chianti contained cheap red wine packaged in a straw casked bottle, most popular for the candle holder it would become. But no more. Sangiovese re...Read More About Sangiovese
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