2013 Brancaia "Tre" Toscana

SKU #1228966 92 points James Suckling

 Lots of vivid spice, meat and dark berry fruit. Full body, fine tannins and bright acidity. Better than the 2012.  (8/2015)

Robert Parker's Wine Advocate

 The 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. (ML)  (10/2015)


 Crushed flowers, sweet red berries, and gently spiced notes take shape in the 2013 Tre, a blend of Sangiovese, Merlot, and Cabernet Sauvignon sourced from Brancaia's estates in Radda, Castellina and Grosseto. Sweet red cherry and floral notes add precision on the finish. Drink this soft, supple red over the next few years. (AG)  (9/2015)

Wine & Spirits

 Notes of black spice and a hint of earthiness accent the dark fruit flavors in this blend of Sangiovese with 20 percent Merlot and Cabernet Sauvignon.  (4/2016)

Wine Spectator

 Elegant, this red shows a hint of herbs to the black cherry and black currant fruit. Open and ready now. Sangiovese, Merlot, and Cabernet Sauvignon.  (10/2015)

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Price: $16.95
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Staff Image By: Steve Bearden | K&L Staff Member | Review Date: 6/11/2016 | Send Email
This fantastic wine has plenty of character and a small price tag. The sleek, crisp body holds an array of spiced berry and black cherry fruit, a touch of savory herb and earth and a fresh and lively texture. This is an affordable, complex and versatile bottle for pizza, pasta, burgers or any BBQ.

Staff Image By: Mahon McGrath | K&L Staff Member | Review Date: 5/29/2016 | Send Email
While this uses only a smidgen of Merlot and Cabernet Sauvignon to tweak the Sangiovese in this blend, you can certainly see why the habit caught on in Tuscany, as it provides a comparatively round, plush texture that Sangiovese just doesn't muster on its own. The dark cherry-berry fruit has enough spicy nuance to a keep things animated and interesting, and the over-all demeanor is casual and easy going.

Staff Image By: John Downing | K&L Staff Member | Review Date: 4/11/2016 | Send Email
Brancaia has turned the corner stylistically with the release of their 2013 "Tre." As opposed to the oakier, heavier wines of previous vintages, this delicious Rosso is medium-bodied, smooth and juicy with vibrant red and black berry fruits and a bright finish. This is the ideal Tuscan red to open now with a variety of meats, pastas and cheeses.

Staff Image By: Ryan Woodhouse | K&L Staff Member | Review Date: 4/7/2016 | Send Email
Hailing from just north of Siena in Tuscany this wine has great freshness and vibrancy. Pure and refined, lots of spice, new leather, berry / cherry fruit. Really quaffable...at the recent James Suckling tasting in San Francisco I found myself going back to the Brancaia wines a couple times, there's something quite compelling about them.
Top Value!

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 4/6/2016 | Send Email
Brancaia’s “Tre” represents the 3 different Estates the grapes where the grapes are sourced and also the 3 different varietals, 80% Sangiovese, 10% Merlot, 10% Cabernet Sauvignon. Traditionally I’d always found this wine to be a bit worked, a little too much evident winemaking, yet now it is has really come together. Two thirds of this wine is aged in tonneaux (500L barrels) twice the size of a barrique, and the other third in concrete tanks. The results are a terroir first character where the nose is full of spiced cherry, leather, earth and that umami like complexity. On the palate the wine has weight, depth and the Bordeaux varieties wrap themselves around the core of Sangiovese, blending perfectly, giving a mix of earth, leather, cherry, plum flavors. The finish is remarkably long, balanced and the flavors seem to go on and on. I generally don’t even talk about finish in wines of this price point but this wine is remarkable, you should really try it.
Drink from 2016 to 2021

Staff Image By: Mike Parres | K&L Staff Member | Review Date: 4/6/2016 | Send Email
This is just the kind of wine you want when you sit down with a little bread and cheese or when you open something to drink while cooking dinner. Rich and complex, Sangiovese, Cabernet Sauvignon and Merlot. Super Tuscan & Super Price !

Additional Information:



- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.


Alcohol Content (%): 13.5