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Giuseppe Brancatelli


Winemaker: Gianfranco Cantini - Consulting Oenologist Graziana Grassini

Alcohol: 14% alcohol by volume

Appellation: Tuscany IGT

Grape Varieties: 100% Syrah

Exposure: South & Southeast

Altitude: 50 feet above sea level

Soil: Soft Clay

Vineyard Training: Single spurred cordon

Summary: As a young child, Giuseppe Brancatelli always wanted to be a great winemaker. He would work in his father's vineyard near Messina, where he learned to cherish the winemakers rituals: pruning the vines, weeding the rows, and harvesting the grapes. At the age of 22, he left his beloved Tuscany for Holland and the life of a restaurateur. It was during this time that he learned what people loved about Tuscan wines and his desire to return home to his own vineyard became the catalyst for the wines that he now produces at Villa Brancatelli.

Vinification: Fermentation takes place on the skins in stainless steel at 75-77 degrees Fahrenheit, for 2 weeks. The wine is aged for 14 months in new and 2nd year French barriques then bottle aged for 6 months prior to release.

Aromas & Flavors: Black currant, cinnamon, baking spices and tobacco are prevalent on the nose. Flavors of black fruit abound, especially black cherry, dried herbs, vanilla, and spice. The intense bouquet of ripe fruit gives the wine its smooth and full-bodied flavor. A powerful wine that pairs well with most full flavored main courses.

Varietal Notes:

Syrah is a dark-skinned grape grown throughout the world and used primarily to produce powerful red wines. Syrahs enjoy great popularity in the marketplace, often under the name Shiraz. Wines made from Syrah are often quite powerfully flavoured and full-bodied. Aroma characters can range from violets to berries (usually dark as opposed to red), chocolate, espresso and black pepper. No one aroma can be called "typical" though blackberry and pepper are often noticed. With time in the bottle these "primary" notes are moderated and then supplemented with earthy or savory "tertiary" notes such as leather and truffle. "Secondary" flavor and aroma notes are those associated with several things, including winemakers' practices (such as oak barrel and yeast regimes), and land terroir qualities.

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