Winemaker Notes
Ilatraia is a modern and terroir-typical blend of Cabernet Sauvignon, Petit Verdot and Cabernet Franc. A full-bodied wine with freshness, definition and elegance. Intense aromas of black fruit. A firm and silky wine with fine tannins and a luscious finish.
Ideal with dishes with balanced, intense flavors, with meat and game dishes (fried or braised), with poultry such as pigeon or pheasant. Their favorite, fresh tagliatelle with wild boar ragout.
Professional Ratings
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James Suckling
Very pure and attractive fruit character here with blackberries and blueberries with crushed violets, dark chocolate and savory herbs undertones. Some citrus peel and wet stones, too. Full-bodied with super fine tannins and crunchy acidity that gives tension and energy to the fruit. So polished and silky. Very long. A blend of petit verdot, cabernet sauvignon and cabernet franc. From organically grown grapes.
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Robert Parker's Wine Advocate
An organic blend of 40% Petit Verdot, 40% Cabernet Sauvignon and 20% Cabernet Franc, the Brancaia 2020 Ilatraia (in the bottle with the black label) shows an inky dark appearance with lots of black and purple fruit intensity. This beautiful estate is nestled within the thick forests of Radda in Chianti, one of the wildest corners of the appellation. Rating: 94+
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Wine Enthusiast
The nose is intensely spicy and warm with chili pepper and highlighting an umami meatiness. Cherries, blackberries and chocolate on the palate nonetheless give way again to pepper notes, from fresh cracked black peppercorns to chilis, through a hot finish.
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Wine Spectator
Saturated with black currant, blackberry, plum, chocolate and dark spices, this red is also dense with gravelly tannins. Features flashes of medicinal herbs as this plays out on the long finish. Petit Verdot, Cabernet Sauvignon and Cabernet Franc. Best from 2025 through 2037. 3,333 cases made, 810 cases imported.
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.