Luxury Drinks | Brancaia
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BRANCAIA comprises of the three estates Brancaia (Castellina in Chianti), Poppi (Radda in Chianti) and Brancaia in Maremma (Grosseto) – summing up to a vineyard surface of ca. 80 hectares, about 200 acres respectively. These three estates are different in many ways but have one common ground: one dedicated team with a clear philosophy is striving to gain maximal grape quality out of every vineyard – year by year. Top-quality wine can only be made with top-quality grapes. At the same time, nature is an essential factor that we cannot influence. We must understand and adapt to nature, react in the best possible way, while treating it with respect at all times. Barbara Widmer lives on the estate all year round and makes daily tours through the vineyards – this means that we are very well informed about how our plants are doing and what needs to be done. Nevertheless, with 65 hectares we need a lot of diligent hands in order to thoroughly perform all of the work. Our workers are in the vineyards for over 450 hours per hectare until the grapes reach the cellar. Most of it is manual labour. These steps are important quality controls that greatly influence the final result. The first yield regulation is conducted early on at the pruning stage and all future work serves as yield regulation and quality assurance respectively. Therefore, it is very important that this work is correctly and carefully performed. There is no doubt that it is nice to work outdoors, but it can also be terribly cold, horribly wet or brutally hot. Sometimes the work can also be monotonous. This raises the question, how do we motivate our employees? At BRANCAIA we have a relatively large core team; people who have been permanently employed with us for many years. We only call in contract workers for roughly 2 weeks of trimming work, and, of course, for the harvest. With an operation of our size, many workers must work in the cellar and in the field accordingly, otherwise it would not be possible for us to employ them over the course of the entire year. We try to sensitise our employees’ focus on quality through presentations, samplings and staff outings. And it works! All of our employees are proud to be a part of the BRANCAIA Team.

Il Blu

Brancaia IL BLU is distinguished for its elegance, complexity and intensity. It is a blend of 50% Sangiovese, 45% Merlot and 5% Cabernet Sauvignon. The wine ages 20 months in French barriques – 2/3 of them are new – and then matures 12 months in the bottle, prior to release.


Brancaia ILATRAIA is a modern and terroir-typical blend of 40% Cabernet Sauvignon, 40% Petit Verdot and 20% Cabernet Franc. The wine ages 18 months in French barriques – half of them are new – and then matures for a few months in the bottle, prior to release.

Chianti Classico Riserva

Brancaia CHIANTI CLASSICO RISERVA is produced from the best Sangiovese grapes from Brancaia and Poppi and then blended with a touch of Merlot. The wine ages 16 months in French oak barrels – half of them are new – and matures for a few months in the bottle, prior to release.


Brancaia TRE is a blend of 80% Sangiovese and 20% Merlot and Cabernet Sauvignon. The basis for this wine, are the grapes from our three estates: Brancaia (Castellina), Poppi (Radda) and Brancaia in Maremma (Grosseto).

Il Bianco

Brancaia Il Bianco is a blend of Sauvignon Blanc with some Gewürztraminer, Semillon and Viognier. It’s a cool white wine with a fruity bouquet. Having failed to malolactic fermentation, this wine shows a fresh acidity. Matures during five months in yeast.