Brandisio 2009

Presentation

Brandisio 2009 is made exclusively from grapes from the vineyards of my property that have nearly forty years and are located on the only hill of the Primitivo di Manduria (Italy. Apulia).
During the transformation process (grapes into wine) I avoided any interference with chemical products (except for a small addition of potassium bisulphite which has an antiseptic effect still irreplaceable). Temperature has been controlled during fermentation process which lasted 15 days. After that, wine aged in french oak barrels for 10 months.

The cultivation of vines is conducted without the use of fertilizers and in accordance with the concepts of natural farming that goes beyond the biological. Such cultivation techniques allow me to significantly increase the polyphenol content (which together with alcohol produces in the human body a high concentration of Omega 3).

I also implemented a system of pruning so that each plant will get an amount of grapes needed to produce a single bottle of wine. Very often it’s needed the product of more plants per bottle when the clusters are not perfectly intact and are then discarded. The manual collection enables me to bring in the cellar only ripe and wholesome grapes. It's just this device that allows me to avoid the use of any foreign substance.
In the meantime I'm developing cultivation techniques that will enable me to avoid the use of any foreign substance in the vineyard and during the transformation of grapes into wine. Already in 2010 I reduced by 50% the use of sulfur and copper that are the only substances used to protect plants from disease. In 2011 I will not employ them at all.

With regard to the Brandisio 2010, it is aged in barrels with the vibrations produced by some classical music and Gregorian chants. The titles of these works will be printed on back label so that lovers of classical music can enjoy while listening to those works. It will be easy to feel that synaesthesia between opera and this wine obtained in barrique cellar, it will be playable in your living room. The refining of the sensorial capacity produced on the one side by Brandisio 2009 (drunk in small quantities), on the other by the music, will facilitate the achievement of a state of grace that will project the taster into a state of mental well-being almost therapeutic.

Wine Tasting

Brandisio 2009 is not a standard wine. I carefully avoided interfering in terms of taste in order to enhance his peculiar organoleptic characteristics well defined which are the result of interactions between climate, land and plants grown up as “alberello” (typical Apulia’s growing method taking vines very close to the soil).

The bottle should be uncorked at least one or, better, several hours before serving. It should then be poured into a decanter, interposing a filter funnel, taking care to leave a small amount in the bottle where it will remain the deposits (which can be used to prepare, for example, a good “risotto al Primitivo”) due to the fact that wine was not filtered in order to avoid losing some of its peculiar characteristics. The service temperature is around 18/20 ° C. It should be stressed that the best expression in terms of aromas and flavors can be perceived after a short stay in a glass that must be strictly a large chalice. With the passing of minutes you can feel the evolution of the organoleptic characteristics that will expand in terms of intensity and aromatic flavors. The wine needs to be spun in the glass before examining the evolution, because it is the contact with oxygen that allows the escape of aromas and flavors.
The aromas that I was able to perceive are those of cherry, blackberry, licorice (especially at the bottom of the glass), and china. While I can summarize the palate sensations with the adjectives: warm, tasty, balanced, and above all persistent. The flavor is so intense that it affects the whole mouth and you still feel it a lot 'of time after it is swallowed.

Wine Matching

Brandisio 2009 can match tasty and spicy (not to much) dishes as well as grilled meat. I’m convinced that it’s not well combined with “parmigiano” cheese and tomato’s sauces. Whereas it’s well matched with goat’s and ewe’s-milk not ripe cheeses.

Oreste Tombolini

Vitivinicultore

Brandisio 2008

Brandisio 2008 is not for sale. It has been produced for personal use and to test the results of the cultivation of vines, conducted with a natural method, and the use of particular yeasts which must ensure, as it occurred, the total transformation of the high sugar content of the grapes in alcohol.   I have placed 30 bottles that will be offered free of charge to those purchasing at least 17 bottles of Brandisio 2009 (one bottle free for every 17).