Brancaia Ilatraia 2011
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Product Details
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Somm Note
Winemaker Notes
Pair with food with balanced, intense flavors, meat and game dishes – fried or stewed – or poultry such as pigeon or pheasant.
Professional Ratings
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James Suckling
Beautiful aromas of raspberries and currants. Full body with very integrated tannins and mineral and fruit character. Very fine intend. A blend of 40% cabernet sauvignon, 40% petit verdot and 20 cabernet franc. Try in 2016 but so wonderful to taste now.
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Wine Spectator
The cherry and strawberry fruit is bright, with leather and sweet spice accents. This is firm, revealing finesse and a rich texture with air. Dense tannins show on the finish. Cabernet Sauvignon, Petit Verdot and Cabernet Franc.
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Wine Enthusiast
Aromas of scorched soil, truffle, ripe black-skinned fruit and cedar lead the nose of this blend of Cabernet Sauvignon, Petit Verdot and Cabernet Franc. The concentrated palate delivers ripe black cherries, blackberries, orange zest, grilled herbs, clove and tobacco, while firm, velvety tannins provide support. A licorice note closes the finish.
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Wine & Spirits
A polished and plush blend of cabernet sauvignon, petit verdot and franc, this offers scents of violets, spice and smoke, with vibrant fruit and a touch of sweet vanilla. E&J Gallo, Modesto, CA
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Founded by Swiss couple Brigitte and Bruno Widmer in the famed hillsides of Tuscany more than 30 years ago, Brancaia is the modern face of luxury Italian wine. Rooted in the bold Super Tuscan movement that forever changed Italy’s winemaking culture, the wines of Brancaia blend classic Italian grapes with international varieties, bringing a decidedly modern touch to a centuries-old wine region.
Today the winery is still family owned and operated, led by the Widmers’ daughter, winemaker Barbara Widmer. Barbara has excelled at perfecting the style and quality of Brancaia wines by producing elegant, complex wines with a strong Tuscan identity.
Legendary in Italy for its Renaissance art and striking landscape, Tuscany is also home to many of the country’s best red wines. Sangiovese reigns supreme here, as either the single varietal, or a dominant player, in almost all of Tuscany’s best.
A remarkable Chianti, named for its region of origin, will have a bright acidity, supple tannins and plenty of cherry fruit character. From the hills and valleys surrounding the medieval village of Montalcino, come the distinguished and age-worthy wines based on Brunello (Sangiovese). Earning global acclaim since the 1970s, the Tuscan Blends are composed solely of international grape varieties or a mix of international and Sangiovese. The wine called Vine Nobile di Montepulciano, composed of Prognolo Gentile (Sangiovese) and is recognized both for finesse and power.