Ilatraia IGT Maremma, Brancaia 2017, La Brancaia

The grapes are ripened on hillside locations with South and Southwest facings between 250 and 575ft a.s.l. Harvested from late August into late September then fermented at 30 – 32 degrees C with 18 days of skin contact. Maturation, including malo-lactic, is performed in 1/2 new and 1/2 used oak barrels for 16 – 18 months. The wine is refined for 4 further months in bottle before bottling with only a very light filtration. Limited production.