La Brancaia
Brancaia's single-variety Sangiovese from Castellina and Radda in Chianti, aged 12 months in steel and concrete with no oak. Bright cherry and violet, fresh acidity and supple tannin make this organic Chianti Classico a fine everyday Tuscan red.
Brancaia ages this Chianti Classico for twelve months in steel and concrete, never wood, so the Sangiovese shows ripe cherry, violet and a crisp, sapid finish.
Ripe cherry leads, lifted by violet and a wild-berry edge that Brancaia and Italian tasters both flag as frutti di bosco and fiori rossi. With no oak in the cellar, the aromatics stay bright and primary, carrying a faint wild-spice note. There is a light almond hint on the lift that Vivino drinkers pick up.
Violet
Black cherry
Blackberry
Cherry
Plum
Raspberry
Almond
SpicyMedium-bodied and vibrant, the 14% 2023 stays fresh thanks to bright acidity, around 5.5 grams per litre in recent vintages, and crisp, youthful tannin. Twelve months split two-thirds in steel and one-third in concrete keeps the Sangiovese sapid and linear rather than oaky or heavy. The fruit is ripe cherry and plum, with the savoury Tuscan grip that makes it a table wine first.
The finish is crisp and clean, closing on bright cherry and a sapid, mineral snap rather than wood or warmth. It is the freshness, not weight, that lingers.
This is Brancaia's everyday calling card, an organic, single-variety Sangiovese built for the table rather than the cellar, and Vivino drinkers back that up with an average near 3.9 out of 5 and pairings that cluster on pasta, cured meats and grilled beef. The 2023 added 91 points from Gambero Rosso and Wine Advocate, confirming a fresh, food-friendly Chianti Classico that punches above its roughly 22 pound price.
Two recent vintages, the 2023 and 2024, are stocked here from around 22 pounds across UK merchants, all in standard 750ml bottles.
An organic, unoaked Sangiovese at around 22 pounds rates highly for food versatility and easy drinking, and as an honest introduction to Chianti Classico.
Bright Sangiovese acidity and medium tannin pair across tomato, grilled meat, cured meats and cheese; v1 rule: bright-acid medium-tannin red = 80-95.
Approachable unoaked single-variety Sangiovese, a clean introduction to Chianti Classico; v1 rule: classic indigenous varietal, mid-tier, mid-tannin = 75-90.
Built for the table, low cellar demand and a sub-25-pound price make it a strong everyday red, with a slight penalty above 20 pounds; v1 rule: inverse cellar minus price-band penalty.
Lowest live price 22.39 pounds sits near the Chianti Classico median, and 91-point critic scores lift perceived value; v1 rule: price/category-p50 in 0.85-1.15 band = 60-80.
Scoring is rule-based and deterministic. The model and weightings are documented in our editorial methodology.
A compact view of what the Chianti Classico denomination actually requires, and how this bottle sits inside it. Pulled from the official Italian disciplinare.
Compare tracked offers from verified retailers at a glance. Stock is shown only where the retailer exposes it. Logos, sale pricing, and the strongest offer are surfaced first.
The 2023 reached 14% alcohol and earned 91 points from both Gambero Rosso and Wine Advocate; the younger 2024 continues the same early-drinking, steel-and-concrete style.
2024 brought a cooler, more classic Tuscan growing season with bright natural acidity in Sangiovese. The young Brancaia keeps its unoaked, steel-and-concrete style for early, fresh drinking over the next several years.
A wet, mildew-pressured spring cut yields across Chianti before a warm, dry late summer rescued quality. Brancaia's 2023 is fresh and vibrant at 14%, with ripe cherry and crisp acidity, and earned 91 points from Gambero Rosso and Wine Advocate.
Drink-now / hold guidance reflects general style cues for this wine, not a forecast for a specific bottle. Where vintage-level editorial notes exist, they appear above.
Organic Sangiovese from Castellina and Radda, trained on spurred cordon at 200 to 250 metres, hand-harvested and held a year in steel and concrete before release.
Italian wine law sorts bottles into a pyramid. DOCG sits at the top: tightly drawn boundaries, prescribed grapes, mandatory ageing, government tasting before release. DOC is the same idea with looser thresholds. IGT (Indicazione Geografica Tipica) is broader still, requiring only that 85% of the grapes come from the named territory.
Chianti Classico is in the DOCG tier. That is not a quality verdict, it is a description of how much freedom the producer has at vinification and ageing.
Chianti Classico falls within Tuscany , covering Tuscany. The denomination is further divided into 11 sub-zones.
Certified-organic fruit, picked by hand from estate hillsides at 200 to 250 metres, costs more to grow and sort than conventional bulk Chianti, and underwrites the 22 pound price.
Brancaia ages this wine without barrels, so it skips the barrique cost that pushes Riserva and Gran Selezione Chianti Classico past 30 pounds, keeping it affordable.
The DOCG caps yields and requires about a year of ageing before release, tying up cash and limiting volume versus an IGT Toscana from the same cellar.
A single-estate wine bottled at Radda under a brand carrying 90 to 92 point critic scores commands more than an anonymous negoce Chianti at the same alcohol.
UK excise of 2.67 pounds per still-wine bottle under 15% ABV plus 20% VAT account for about 6.30 pounds of the 22 pound shelf price before retailer margin.
With the 2023 and 2024 stocked by more than one UK merchant from about 22 pounds, retail competition holds the street price near the low end for a 91-point Chianti Classico.
Dishes that complement this wine
The bright acidity that defines this 100% Sangiovese cuts tomato and fat, which is why Brancaia names pizza margherita with mozzarella di bufala as its favourite match.
Sangiovese's bright acidity, kept fresh by Brancaia's no-oak ageing, mirrors the acidity in tomato so the sauce tastes sweeter and the wine stays lively. It is why the producer names pizza margherita as its own favourite match.
Try with: Pizza Margherita · Lasagna · Pasta arrabbiata · Tagliatelle al ragù · More pairings →
Crisp acidity and youthful, fine-grained tannin scrub fat and char from grilled beef, so a bistecca alla fiorentina or a mixed grill stays clean between bites. The medium body keeps pace without overwhelming the meat.
Try with: Fiorentina steak · Porchetta · Grilled sausages · Mixed grill · More pairings →
The wine's savoury, sapid core and fresh acidity balance the salt and fat of Tuscan salumi and hard sheep's cheese, a pairing Brancaia lists first on its own sheet. Tannin stays soft enough not to clash with cured meat.
Try with: Pecorino sardo e pan carasau · Finocchiona · Prosciutto Toscano · Salami · More pairings →
Medium body and bright acidity match rustic Tuscan plates like ribollita and pappardelle with meat ragu, where the wine's freshness lifts the richness rather than competing with it.
Try with: Ribollita · Lasagna · Pappardelle al cinghiale · Pasta e fagioli · More pairings →
The violet and wild-spice lift over the Sangiovese fruit bridges to rosemary and sage on roast chicken or porchetta, while the acidity cuts the skin and fat. An everyday roast is well within its range.
Try with: Porchetta · Roast chicken · Herb-roasted pork · Roast turkey · More pairings →
At 14% alcohol with bright acidity and no residual sugar, this Sangiovese amplifies rather than soothes capsaicin, so very spicy dishes turn the wine hot and hard. Keep it away from the hottest curries and chilli-loaded stir-fries.
Skip with: Vindaloo · Spicy Sichuan · Extra-hot nduja pasta · Phaal curry · Pairing guide →
Built for freshness rather than long ageing, the unoaked 2023 will nonetheless hold up to about ten years from the vintage per Brancaia's own guidance.
Best in the years above; holds without falling over either side.
A short splash decant softens the first-pour edge and opens the aromatics.
Chianti Classico mandates 12 months ageing but Brancaia bottles this unoaked for early drinking, with a roughly 10-year ceiling; v1 rule: fresh entry DOCG red = 40-55.
£22.39 is the lowest tracked offer for the current vintage and we have no signal of further discounting.
Read directly from each retailer’s public product page once a day. Last refresh: 7 Jun 2026, 15:04 BST. We do not hold stock and we do not accept payment for placement.
Confidence · HighDrawn from what drinkers consistently report on Vivino and Wine-Searcher, summarised in our own words. A crowd read across many tasters, not a single critic.
Confidence · MediumFrom the official Italian disciplinare for this denomination, cross-checked against the Ministry of Agriculture register.
Confidence · HighOur reading of the price, drawn from the disciplinare, public UK duty rates, and typical landed-cost benchmarks. Not a quote from the producer or a retailer.
Confidence · MediumStyle guidance for this kind of wine at this price point. Treat it as advice, not a forecast for the bottle in your hand.
Confidence · MediumIt is 100% Sangiovese. Brancaia keeps this Chianti Classico single-variety, sourced from its vineyards at Castellina in Chianti and Radda in Chianti.
No. It is the only Brancaia red made without wood, matured for 12 months with two-thirds in stainless steel and one-third in concrete, which keeps the Sangiovese fruit fresh and the tannins crisp.
Yes. Brancaia farms organically, and the Chianti Classico is certified organic, made from Sangiovese grown on south and south-east facing hillsides at 200 to 250 metres.
Medium-bodied and vibrant, with ripe cherry and violet, a lively, sapid palate and a crisp finish. Drinkers on Vivino rate it around 3.9 out of 5 and pair it with pasta, cured meats and grilled meat.
Its bright acidity suits tomato-led pasta and pizza, while the savoury core handles bistecca, porchetta and aged pecorino. The producer's own favourite is pizza margherita with mozzarella di bufala and basil.
It drinks well young for its freshness, but the 2023 will hold up to about ten years from the vintage. Recent releases earned 91 points from Gambero Rosso and Wine Advocate.
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Antinori
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Casa Brancaia
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