Brancaia winery was founded in 1981, when Brigitte and Bruno Widmer bought an abandoned farmhouse in Castellina in Chianti, in the heart of the Tuscan Maremma. In a short time, with love and passion, the couple succeeded in transforming the dilapidated structure into a real farm and, already in 1983, in obtaining the award of Best Chianti Classico according to Vinum, the most famous and authoritative Swiss wine criticism magazine.

Today, the company has celebrated 40 years and is managed by the second and third Widmer generations, who, just as in the beginning, continue to devote great care to respecting nature, enhancing the qualities and typicality of the territory, and searching for innovations that allow them to create ever better products. In this regard, Brancaia continuously carries out tests in its own vineyards and cellars, selects clones from native and international vines and experiments with every technique and element that could lead to the creation of unique and authentic wines.

Cantina Brancaia consists of three wineries, located in Castellina in Chianti, Radda in Chianti and in the coastal Maremma, and includes 80 hectares of vineyards, half of which are in Chianti Classico and half in Maremma.

The vineyards include Sangiovese and Merlot in Radda in Chianti, Cabernet Sauvignon, Sangiovese, Merlot and Sauvignon Blanc in Castellina in Chianti, and Cabernet Sauvignon, Sangiovese, Petit Verdot, Merlot, Cabernet Franc and Viognier in Maremma.

Brancaia’s harvesting, vinification and fermentation processes are carried out according to the principles of sustainability and designed to ensure maximum respect for the environment. Since 2019, all the vineyards have been certified organic, i.e. they do not use any kind of herbicides or insecticides; harvesting is carried out entirely by hand and, since 2012, the fermentation used is spontaneous, based only on natural yeasts from their own vineyards and cellars so as to give each product elegance, authenticity and genuineness.

Refinement takes place first in small wooden barrels, barriques and tonneaux, cement vats or stainless steel tanks for 12-20 months, then inside the cellars once bottling has taken place.

The production includes: Cabernet Sauvignon, Chianti Classico, Chianti Classico Riserva, Ilatraia, Il Bianco, Il Blu and Tre.

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