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Donna Laura Bramosia

Sangiovese, Merlot

Chianti, Tuscany, Italy

Alc. 13.5 %

Club Price


Chianti (key- ahn-tee), a wine region within Tuscany, is produced with predominantly Sangiovese grapes. It can be blended with others, like Canaiolo, Colorino, Cabernet Sauvignon or Merlot, and commonly is. To be called Chianti the wine must contain at least 80% Sangiovese grapes. The Bramosia is a blend with 15% Merlot. Sangiovese is rarely found outside of Italy, but can be found domestically under a variety of synonyms, and clones in different regions within Italy.

Chianti is aged for 6 months before bottling, while Chianti Classico, a sub-region of Chianti, must be aged a minimum of one year. Only 10% of the Bramosia is aged in tonneaux (550 L barrels) for 9 months and the rest resides in stainless steel tanks. Chianti Classico is located in central Chianti, the heart of the region, and home to the original historic boundaries. Wines labeled as Chianti Classico, like the Donna Laura Bramosia, are regarded as higher quality and the truest examples of the region.

Bramosia translates to 'desire' from Italian, and the label designed with Bacchus, Venus and Cupid, exudes romance. We suggest decanting this wine for 30 minutes or more, and preserving the theme by enjoying with a loved one. Perfect to open tonight, or hang on to until 2021, serve at 16 - 18 C.


Medium-light opacity, ruby red at the core with a brick undertone and a thin, paler outer rim.


A steady flow of ripe berries are delivered on top of the herbaceous spice of menthol and eucalyptus. A swirl and sniff gives us ample juiciness and berry pies, these are complimented by some serious notes too, like leather, bark, forest floor and cracked pepper.


Classical Chianti with tart cherry, wild strawberry and lots of herbal bitterness from oregano, thyme and bay leaf. Chianti can trend more towards savoury than sweet and showcase stronger secondary flavours over fruit and floral. Here, we find leather, sun dried tomato, and some peppercorn, with plum skin, cherry pit and sour cherry. The acidity is bold and the tannins are cottony and lightly sticky, with a light bit of heat on the finish from the alcohol.


We know, we know.... we have mentioned this before 'Italian wine = Italian food', but there really is nothing better! Prepare a proper meatball from scratch, the kind your mom would make if she was an Italian woman with recipes from 'the old country'. Your meatballs should include ground beef and sausage, and ample amounts of parmesan.

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