Emilia Romagna, Italy

  Winemaker: Marco Branchini The winery is located in Dozza, in the center of Emilia Romagna region. It covers 120 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 it’s 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. Shelftalkers  Winery Website   
branchini-pignolettoPignoletto IGT
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.
branchini-sangioSangiovese IGT
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.
branchini-riservaSangiovese di Romagna Riserva DOC
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 the 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.
branchini-dorluceD'Or Luce Albana Sillaro IGT
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. Serves well with aged cheeses.