Brancaia Tre 2013

$17.33

SKU 8500002056

750ml

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Brancaia TRE is a wine full of character giving you drinking pleasure already at the moment of release. TRE stands for the three grape varieties Sangiovese, Merlot and Cabernet Sauvignon and for our three Tuscan estates, the basis for this wine. TRE was also our third label in 2000 so we have three good reasons to name it Brancaia TRE. This elegant and well structured wine, matches every cuisine. Pair with various pasta dishes, roasted and sautéed white meat, white poultry, fried and grilled fish.
Category Red Wine
Varietals
Country Italy
Region Tuscany
Brand Brancaia
Alcohol/vol 13.5%
  • d95

Decanter"Mainly Sangiovese (80%), with Cabernet and Merlot making up the blend, this is a great red made from grapes harvested in Chianti Classico and Maremma. The nose shows prunes, cassis, sweet spice and cedar tones, while the glossy palate boasts red, black and blue berries plus pepper notes and dusty tannins."

  • js92

James SucklingLots of vivid spice, meat and dark berry fruit. Full body, fine tannins and bright acidity. Better than the 2012. Drink now.

August 2015
  • ws89

Wine SpectatorElegant, this red shows a hint of herbs to the black cherry and black currant fruit. Open and ready now. Sangiovese, Merlot and Cabernet Sauvignon. Drink now through 2018. 23,542 cases imported.

Bruce Sanderson, October 31, 2015
  • wa88

Wine AdvocateThe 2013 Tre is an informal blend of 80% Sangiovese, 10% Merlot and 10% Cabernet Sauvignon. This happy threesome offers bright fruit nuances with loads of cherry and dark fruit at the front. This is an easy-drinking red with a lean and crisp character that makes it an excellent pairing partner to pizza or cheesy pasta dishes.

Monica Larner, October 31, 2015
  • we87

Wine EnthusiastA blend of 80% Sangiovese with the remaining made up of Cabernet Sauvignon and Merlot, this opens with aromas of black-skinned fruit and espresso. The straightforward palate offers black plum and clove alongside smooth tannins. Enjoy soon.

Kerin O'Keefe, March 1, 2017