Brancaia is an estate winery in Radda in Chianti the Chianti Classico region of Tuscany, Italy. Bruno and Brigitte Widmer came to Tuscany to visit friends in Castellina-in-Chianti and when the next door property came up for sale Bruno decided to buy it. From 1982-1997 Bruno Widmer had the Mazzei family at Castello di Fonterutoli make the wine for him. Then he bought another property where he could build his own winery, and in 1998 made his first wine there. Wines are also made under the Maremma Toscana Rosso DOC.
CEO: Barbara Widmer. Her husband is Martin Kronenberg.
Vineyards–Chianti Classico: 40 hectares (99 acres) of which 25 hectares of Chianti Classico and 15 hectares of IGT Toscana.
Vineyards–Maremma: 40 hectares (99 acres)
Winemaking: 1992 Carlo Ferrini began consulting here in 1992 (still doing so as of Feb 2018). | 1999 Barbara Widmer’s first vintage as winemaker, fresh out of oenology school.
Il Bianco: 2013 Toscana Bianco IGT. 90% Sauvignon Blanc, 5% Semillon and Gewurztraminer, 5% Viognier.
Chianti Classico DOCG, Brancaia: 2016 100% Sangiovese. Fermented in stainless steel (70%) and concrete (30%). No oak. Sweet fruit with some green edges (Anteprima 2018). | 2018 Bright primary fruit, well made (Anteprima 2020).
Chianti Classico DOCG Riserva: 2010 80% Sangiovese, 20% Merlot. Clear, floral red cherry flavours (Silver, DWWA 2013). | 2011 Creamy oak, decent depth, good (Decanter Fine Wine Encounter 2014). | 2014 80% Sangiovese, 20% Merlot. | 2016 Nice texture with fruit and oak settling down with each other (Anteprima 2020).
Il Blu, Toscana Rosso IGT: 2009 50% Sangiovese, 45% Merlot, 5% Cabernet Sauvignon. Bright cherry and cedar, juicy, good use of oak (Silver, DWWA 2013).
Maremma Toscana Rosso, Ilatria: 2010 40% each Cabernet Sauvignon & Petit Verdot, 20% Cabernet Franc. Smoky blackcurrant, bacon and leather notes. Silver medal (DWWA 2013).
Località Poppi, 42
I-53017 Radda in Chianti (SI = Siena), Italy
Tel+39 0577 742007
Bill Nesto MW & Frances Di Savino, Chianti Classico, the Search for Tuscany’s Noblest Wine, (University of California Press, 2016).