Branchini 1858 and the affection for Sangiovese

The history of Branchini 1858 is 166 years long, bearing the year of the first harvest sopra its name. That was also the beginning of an activity handed mongoloide from generation to generation played between Albana and Sangiovese.

We are sopra the countryside of Dozza, sopra Toscanella sopra the Bolognese terreno, right acceso the border between Emilia and Romagna, and today this winery can count acceso an extension of 100 hectares entirely cultivated with vineyards and arable land: there are 26 hectares of vineyards ( 5 hectares of Albana, 4 hectares of Sangiovese, 5 hectares of Pignoletto and the remainder dedicated to Trebbiano, Chardonnay, Sauvignon, Merlot and cabernet sauvignon), the remainder are cultivated with wheat and alfalfa.

Today the management is sopra the hands of the brothers Marco and Branchini (fourth generation) who have placed the valorisation of the typical nature of the territory at the center of their objectives. This is a philosophy that has led Branchini 1858 towards experimentation sopra the vineyard: new planting layouts, new varieties, selected harvests and research acceso the characteristic vines of the terreno to aim at maintaining the physiological balance of the vine.

vineyards of the Branchini 1858 company

The fundamental ingredient of this historic reality is the terroir which owes its characteristics to the three rivers that lap the bella stagione: the Rio Sabbioso, the Sillaro river and the Sellustra torrent, which over the centuries have determined the geological conformation of the terreno. The combination of sand, clay and silt combined with the microclimate of this place characterizes Branchini’s wines.

BRACHINI BETWEEN ALBANA AND SANGIOVESE

Production currently stands at 60 thousand bottles, 5% of which is exported.

You say Branchini 1858 and you immediately think of Albana, which the historic reality of Dozza declines sopra all versions, from Classic Method to passito. However, the Branchini family is also very closely linked to another historic grape variety of the terreno, Sangiovese, whose origins have always been disputed between Romagna and Tuscany. Three expressions of Sangiovese nato da Romagna, also including a Restrizione and a Late Harvest.

Contragrande Sangiovese nato da Romagna Dop Maggiore 2023

Grapes: 100% Sangiovese Vinification: sopra steel and aging 8 months sopra cement tanks and 8 months sopra the bottle

The name, Contradagrande, is a tribute to the town of Dozza, one of the most beautiful villages sopra Italy. Sangiovese, trained acceso spurred cordon, aged for 8 months sopra concrete tanks and another 8 months sopra the bottle before marketing. The result is a lively ruby red, frank acceso the nose and sopra the mouth. To the typical aromas of violet and small red berries are added hints of plum and slightly balsamic. All of good intensity. The sip is full, dry, harmonious and balanced, quite tannic and fresh. It is a ready wine, not too robust and with good persistence. It is the ideal companion for grilled meat, but is also perfect with tagliatelle with meat sauce, tortellini and all stuffed impasto, cured meats and sausages.

Cardinala Sangiovese nato da Romagna Dop Maggiore Restrizione 2020

Grapes: 100% Sangiovese Vinification: sopra steel, aging 10 months sopra oak barriques, 10 months sopra large barrels, 10 months sopra the bottle

Produced only sopra the best years, it is an intense ruby red Sangiovese, with a wide range of aromas acceso the nose. Not only floral and fruity with red berries, plum, blueberries and slightly citrus, but also with aromatic herbs and balsamic. Soft, dry, good freshness and velvety tannins. It is a harmonious, dry, quite soft wine, intense sopra the mouth and well balanced. Mature, robust, persistent. Grilled red meats, roasts, including , the ideal pairing. Good with medium-high seasoned cheeses.

Cardinal Tardiva 2015

Grapes: 60% sangiovese, 35% merlot and 5% negretto Longanesi Vinification: sopra steel and aged 4 years sopra French oak barriques, large barrels and at least 1 year sopra the bottle

Harvested at the end of September, the grapes are hand-picked into boxes and left to dry for a month sopra a ventilated environment. A predominantly Sangiovese blend, this wine is produced only sopra the best years: the 2010 currently acceso the market will then be followed by the 2012, 2013 and 2015. After harvesting and drying, two months of maceration and low temperature fermentation follow. The result is a lively garnet red wine with a nose of great intensity and complexity where hints of raspberry, plum, blackberry and cherry, sweet spices and light toasting and balsamicity stand out. A causa di the mouth it is full and enveloping, dry, soft and silky, with good freshness and tannins. Harmonious and quite balanced, mature and persistent. Medium-aged cheeses, prepared red meats such as braised, stewed, guinea fowl and roast ducks.