BRANCHINI 1858 Societa' Agricola
Location: Dozza (BO), Emila Romagna, Italy
Vineyards extension:  70 acres
Vine growing:  Sustainable (EISA)
Wine making:  Sustainable
Grapes grown: Albana, Pignoletto, Sangiovese
People at the winery:  Marco Branchini
‘We don't like stories even if we would have a long one to tell you. We just make wines paying attention to the natural balance of our plants, without  forcing their biological rhythm and physiological health. All processes in the vineyard and in the cellar are made by us on the same principles. We  carefully take care of the grapes we produce and use what we think is right to get healthy high quality wine.'  Marco Branchini

The winery is located in Dozza, in the center of Emilia Romagna region.  It covers 70 acres cultivated with vines.  In 1858 the Branchini family commenced its agricultural activity on these lands. Since then, the Estate continues to be managed by the family which has, over the years, refined its techniques in order to continually improve the "Character" of the territory's wines.    This choice has given way to experiments in the vineyard including new ways of planting, new varieties, selected harvesting and continuing  research on the characteristic vines of the area.  The vine growing operations are geared to avoid "forcing" the biological process and to maintain the physiological balance of the wine itself.   The Land, author and seal of our wines, owes its characteristics to the three rivers that flow through the Estate. The Sabbioso, Sillaro and Sellustra, over the centuries, have created the geological characteristics of this area. The alchemy of sand, clay and lime together with the  microclimate of this location confer to the wines their own distinct character.   

Branchini Winery's detailed presentation  and website


PIGNOLETTO FRIZZANTE (bubbly)
One of the most interesting native Italian white grape varieties Pignoletto has a strong personality. Pignoletto has a straw yellow color with slight reflexes of green, a delicate nose, fruity, intense with the perfume of Hawthorne flowers. One of the surprising things about this wine is how different it can be as  taste compared to the nose.  If made as frizzante or vivace (so fizzy or lightly sparkling, thanks to a little use of charmat method), the wine maintains a bright acidity and minerality yet lively while the still version of the wine can be surprisingly full.  Excellent as an aperitif.

PIGNOLETTO
One of the most interesting native Italian white grape varieties Pignoletto has a strong personality. Pignoletto has a straw yellow color with slight reflexes of green, a delicate nose, fruity, intense with the perfume of Hawthorne flowers.  It has a dry taste, harmonious, persistent  with good fresh acidity.  Very good as an aperitif, perfect with Italian appetizers, fish, vegetables and egg dishes, this wine is at its best with white meats and young cheeses. Together with tortellini in broth it's a classic.  

SANGIOVESE
Sangiovese grape is originally from Emilia Romagna.  Harvested in late September, this wine ages for 6 months before being bottled and released. With a ruby red color, nose of forest fruits and its light, spicy taste with long aftertaste this Sangiovese combines well with all Italian dishes.

SANGIOVESE RISERVA
Harvested in early October this sangiovese sees typically 8-10 days of maceration process and is then stored for 24 months in French oak barrels, after which it rests in bottle for an additional 12 months.   The wine has garnet red color with a complex nose of red fruits and hints of cinnamon and leather.

ALBANA PASSITO D'OR LUCE
The harvest of Albana grapes for this wine can begin at the end of September but it is a phased harvest period according to the grape's maturity.  The grapes are then left to dry for 3 months on racks.  After the 3 months the withered grapes are softly pressed and the fermentation is done in wooden barrels for 12 months with continuous batonnage, then bottled for an additional 12 months.  The wine has a rich golden hue with intense scents of apricot, chamomile, finishing off with scents of sweet spices and dried flowers.   The taste is sweet and well rounded, rich with softness but fresh, aftertaste of syrupy fruits and honey.  Pairs well with aged cheeses.