The splendid La Braccesca estate covers a total area of 420 hectares and is composed of two separate parts: the historic core is located in the Montepulciano area, while the other part, with 162 hectares of vineyards, is in the foothills around Cortona.
In this area, syrah, a historic variety from the Rhone, has found ideal soil in Italy, resulting in intense and nuanced wines. "Bramasole" is a powerful, rich and elegant red, capable of surprising even many years after harvest.
Tasting Notes: from color rLOADED BONE, with violet hues The nose is intense, with hints of vanilla and cocoa that combine well with ripe fruit. It is a balanced and elegant wine, with notes of red fruit and white plum. The finish is persistent and soft.
Pairing: perfect with white and red meats, braised meats, roasts, pasta with sauce, medium-aged cheeses.
| Name | Antinori Braccesca Syrah Bramasole 2018 |
| Type | Still red wine |
| Classification |
DOC Cortona Syrah
|
| Year | 2018 |
| Format | 0.75 l Standard |
| Country |
Italy
|
| Region | Tuscany |
| Grape varieties | 100% Syrah |
| Location | The La Braccesca estate, which covers a total area of 379 hectares, is composed of two separate bodies: the historic core of the estate is located in the Montepulciano area, with 86 ha planted in vineyards in the best subzones for the production of Nobile di Montepulciano; the other, with 151 ha of vineyards, is located in the foothills surrounding Cortona. |
| Yield per hectare | Once the syrah grapes in the La Braccesca vineyards had reached the right degree of ripeness, achieved through punctual and targeted agronomic interventions, including the thinning of excess bunches, the grapes were harvested and then destemmed and crushed. |
| Harvest | A rainy autumn and a winter with rather low average temperatures and snowfall resulted in a delay of 12 to 15 days in the vegetative resumption compared to last year. Almost compensating for this delay, the advantageous weather conditions of the spring months favored vine development by recording at the end an advance of 10 days. |
| Fermentation temperature | Temperatures not exceeding 30°C in order to maintain the fruity notes typical of the vine |
| Fermentation period |
Alcoholic fermentation in steel vats of 20 days. |
| Production technique | Alcoholic fermentation in steel vats for 20 days, with temperatures not exceeding 30°C, in order to maintain the fruity notes typical of the vine. The resulting wine was introduced into French barriques (Alliers and Tronçais) new, and in a small part of American oak, where it carried out the malolactic fermentation. |
| Ageing | After a maturation period of 14 months in French barriques (Alliers and Tronçais) new, and a small part of American oak, the wine was bottled in June 2007, where it underwent an additional period of refinement up to the date of release for consumption |
| Grade alcohol content | 15.00% by volume |
| Pairing | White and red meats, braised meats, roasts, pasta with sauce, medium-aged cheeses. |
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€19.99 | €24.99
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€19.99 | €24.99
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€19.99 | €24.99
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