The Gentle Hills & the Family Legacy

The story of Brandolini Vini begins in 1873, when Carlo Brandolini — Alessio's great-grandfather — founded the agricultural company in the municipality of San Damiano al Colle, in the heart of the Oltrepò Pavese. Oltrepò Pavese is a historic wine region in the province of Pavia, Lombardy, located south of the Po River and extending into the foothills of the Ligurian Apennines. It is a landscape of gentle, undulating hills — quite different from the steep Alpine terraces of Valtellina or the flat Po Valley — covered in vineyards that have been cultivated for centuries. The region is particularly famous for its sparkling wines, made in the traditional method from Pinot Nero and other varieties, as well as for its robust reds from Croatina and Barbera, and its crisp, mineral whites from Riesling Italico and Chardonnay.

For four generations, the Brandolini family has tended vineyards in San Damiano al Colle, passing down knowledge, techniques, and a deep connection to the land from father to son. Alessio grew up among the vines, in a family of vine growers where the rhythms of the vineyard — pruning, flowering, harvest, rest — were the rhythms of life itself. He learned the craft not from books or enology school, but from his father and grandfather, who showed him how to read the vines, how to judge the weather, how to know when a grape was ready. This practical, hands-on education gave Alessio a foundation of knowledge that no degree could replicate: an intimate understanding of the clay-limestone soils, the gentle slopes, the microclimates of each parcel, and the character of each variety that has been grown on this land for over a century.

But Alessio is not merely a custodian of tradition. He is a vigneron with a clear, modern vision — one that seeks to improve upon the work of those who came before, not by abandoning the past, but by refining it. He has taken the estate in a more artisanal, terroir-driven direction, reducing yields, focusing on quality over quantity, and embracing techniques that allow the grapes to express the unique character of Oltrepò Pavese. Fermentations are carried out using indigenous yeasts whenever possible, preserving the microbial fingerprint of the vineyard and the cellar. Sulfur is used at very low levels, only as needed to ensure stability. The wines are unfined and lightly filtered where necessary, maintaining the integrity of the fruit and the terroir. This is winemaking that honors the great-grandfather's legacy while speaking with a voice that is unmistakably Alessio's — a voice of freshness, purity, and quiet confidence.

Today, Brandolini Vini manages 6 hectares of family-owned vineyards, all cultivated directly by the estate. The majority of the vineyards are in San Damiano al Colle, where the winery and tasting room are located, but additional parcels are in the neighboring municipalities of Rovescala and Montù Beccaria — areas that share the same clay-limestone soils and gentle hill topography but offer subtle variations in exposure, altitude, and microclimate that add complexity to the wines. The estate produces a focused portfolio of wines and sparkling wines: Bonarda dell'Oltrepò Pavese DOC (from Croatina), Barbera dell'Oltrepò Pavese DOC, Riesling Italico IGT, Pinot Nero in both still and sparkling versions, and special small-lot selections made only in top vintages. The annual production is relatively small, reflecting the artisanal scale of the operation and the commitment to quality at every stage. The estate is listed by The Grape Reset, Vivino, WineYou, and a growing network of natural and artisan wine retailers who appreciate its terroir-driven character, sustainable practices, and the authentic pleasure of wines made by a family that has been growing grapes for 150 years.

At Brandolini Vini, the cellar philosophy is one of careful, artisanal craftsmanship combined with a deep respect for the grape and the terroir. Alessio's approach is guided by a simple principle: let the vineyard speak, let the variety express itself, and intervene only when necessary to guide the wine toward its natural expression. Fermentations are carried out using indigenous yeasts whenever possible — the wild yeasts that live on the grape skins and in the cellar, carrying the microbial fingerprint of the vineyard and the vintage. This is not always the easiest path: indigenous fermentations can be slow, unpredictable, and risky. But Alessio believes that the complexity, authenticity, and sense of place that indigenous yeasts bring to the wine are worth the extra effort and vigilance. When necessary, selected yeasts may be used to ensure a healthy fermentation, but the preference is always for the wild, the natural, the spontaneous.

The techniques are deliberately low-intervention, designed to preserve the freshness, fruit, and terroir character of the grapes. The wines are unfined and lightly filtered where necessary — a pragmatic approach that balances the desire for natural, unmanipulated wine with the need for clarity and stability. Sulfur is used at very low levels, only as needed to ensure stability and prevent oxidation. There is no heavy-handed manipulation, no excessive oak, no over-extraction, no pushing the wines toward a predetermined style. Instead, Alessio allows each variety, each parcel, each vintage to find its own voice — a voice that is always rooted in the clay-limestone soils and the gentle hills of Oltrepò Pavese. The ageing vessels are chosen to match the wine: stainless steel for fresher, fruit-driven whites and reds that need to retain their primary aromatics and crisp acidity; oak barrels for more structured labels that benefit from the subtle complexity and texture that wood can provide. But even when oak is used, it is restrained — large barrels rather than small barriques, used barrels rather than new, so that the wood complements rather than dominates the fruit.

"Bonarda dell'Oltrepò Pavese" — The Croatina of the Gentle Hills: The Bonarda is Brandolini's signature red — a DOC wine made from 100% Croatina, the variety that has defined Oltrepò Pavese for generations. Croatina is a thick-skinned, late-ripening grape that produces wines of deep color, bright acidity, and a distinctive freshness that sets them apart from the heavier reds of neighboring regions. Alessio's Bonarda is fermented with indigenous yeasts in stainless steel, with a relatively short maceration period that extracts color and flavor without excessive tannin. The wine is then aged in steel to preserve its primary fruit and vibrant acidity. In the glass, it is deep ruby with purple reflections. The nose offers black cherry, plum, blackberry, and a hint of spice, with a subtle earthy, mineral note from the clay-limestone soils. The palate is medium-bodied, with lively acidity, gentle tannins, and a long, fruity, refreshing finish. It is a wine of immediate pleasure — juicy, approachable, and utterly drinkable — the perfect companion to a casual meal, a plate of salumi, or an evening with friends. Serve at 14–16°C. Drink within 2–4 years for maximum freshness. ~€12–€18 / ~$13–$20.

"Barbera dell'Oltrepò Pavese" — The Acidic Heart: The Barbera is Brandolini's most structured red — a DOC wine made from 100% Barbera, a variety renowned throughout Italy for its high acidity, deep color, and ability to produce wines of remarkable longevity and food-friendliness. Alessio's Barbera is fermented with indigenous yeasts, with a slightly longer maceration than the Bonarda to extract more structure and depth. The wine is aged partly in steel and partly in oak — the steel portion preserving freshness and fruit, the oak portion adding complexity, spice, and subtle tannic grip. In the glass, it is deep ruby with garnet reflections. The nose offers red cherry, raspberry, dried herbs, and a distinct mineral note. The palate is medium to full-bodied, with vibrant acidity, firm but refined tannins, and a long, savoury, mineral finish. It is a wine of both immediate pleasure and ageing potential — a wine that can be enjoyed young for its freshness and fruit, or cellared for 5–10 years to develop complexity and nuance. Serve at 16–18°C. ~€15–€22 / ~$17–$25.

"Riesling Italico" — The Crisp White of the Hills: The Riesling Italico is Brandolini's flagship white — an IGT wine made from 100% Riesling Italico (Welschriesling), a variety that thrives in the clay-limestone soils and warm days of Oltrepò Pavese, producing wines of crisp acidity, floral aromatics, and distinctive minerality. Alessio's Riesling is fermented with indigenous yeasts in stainless steel at cool temperatures, preserving the delicate aromatics and fresh acidity that define the variety. There is no oak, no malolactic fermentation, no manipulation — just the pure, unadorned expression of Riesling Italico from healthy, sustainably farmed vines. In the glass, it is pale straw with greenish reflections. The nose offers white flowers, green apple, citrus zest, and a distinct mineral, chalky note from the limestone soils. The palate is light to medium-bodied, with crisp acidity, a gentle texture, and a long, refreshing, mineral finish. It is a wine of purity and precision — the perfect aperitif, or a brilliant companion to seafood, light pasta, and fresh cheeses. Serve well chilled at 8–10°C. Drink within 1–3 years. ~€12–€18 / ~$13–$20.

"Pinot Nero" — The Elegant Red & the Sparkling Soul: Brandolini's Pinot Nero is produced in two distinct expressions: a still red and a traditional-method sparkling wine — both made from 100% Pinot Nero, a variety that has found an unexpected home in Oltrepò Pavese, where the clay-limestone soils and warm days produce wines of surprising elegance and finesse. The still Pinot Nero is fermented with indigenous yeasts, with a gentle maceration that extracts color and flavor without excessive tannin. It is aged in steel or large used oak barrels, preserving the variety's delicate red-fruit character and subtle earthiness. In the glass, it is bright ruby with garnet reflections. The nose offers red cherry, wild strawberry, rose petal, and a hint of forest floor. The palate is light to medium-bodied, with fine tannins, bright acidity, and a long, elegant, mineral finish. The sparkling Pinot Nero — made in the traditional method with secondary fermentation in bottle — is a wine of extraordinary refinement: pale gold with fine, persistent bubbles, aromas of white flowers, green apple, and brioche, and a palate that is crisp, creamy, and endlessly refreshing. Both expressions are wines of elegance and subtlety — proof that Pinot Nero, when grown with care on clay-limestone soils and made with minimal intervention, can achieve a level of finesse that rivals the great Pinot Noirs of Burgundy and Champagne. Serve the still at 14–16°C, the sparkling well chilled at 6–8°C. ~€15–€25 / ~$17–$28 (still); ~€18–€28 / ~$20–$32 (sparkling).

"Luogo d'Agosto" — The Place of August: The Luogo d'Agosto is Brandolini's most distinctive sparkling wine — a Classic Method Brut Nature made from Pinot Nero, named after the place and the month that capture the essence of Oltrepò Pavese in its most radiant form. "Luogo d'Agosto" — "Place of August" — evokes the warm, golden afternoons of late summer, when the vines are heavy with fruit and the air is filled with the scent of ripe grapes and dry earth. The wine is made in the traditional method, with secondary fermentation in bottle and extended ageing on the lees to develop complexity, creaminess, and the subtle brioche and almond notes that define great sparkling wine. As a Brut Nature, it receives no dosage — no added sugar — allowing the purity of the Pinot Nero and the minerality of the clay-limestone soils to shine through without adornment. In the glass, it is pale gold with fine, persistent bubbles. The nose offers white flowers, green apple, citrus zest, brioche, and a distinct mineral, chalky note. The palate is crisp, creamy, and refreshing, with vibrant acidity, a delicate mousse, and a long, elegant, mineral finish. It is a wine of celebration and contemplation — perfect for an elegant lunch, a special occasion, or simply the pleasure of a glass poured as the afternoon light filters through the vines of San Damiano al Colle. Serve well chilled at 6–8°C. ~€20–€30 / ~$22–$34.

"Al Negres" — The Pinot Nero of Depth: The Al Negres is Brandolini's most ambitious still Pinot Nero — a wine made from pure Pinot Nero grapes grown in a specific vineyard in the municipality of San Damiano al Colle, selected for its ability to produce grapes of extraordinary depth, complexity, and concentration. The name "Al Negres" — a local dialect term that evokes the dark, rich color of the wine — hints at the intensity and seriousness of this cuvée. The grapes are hand-harvested, fermented with indigenous yeasts, and aged in oak barrels — likely a combination of used and new large barrels — to develop structure, complexity, and the subtle spice and texture that elevate Pinot Nero to its highest expression. In the glass, it is deep ruby with garnet reflections. The nose offers black cherry, plum, dried herbs, truffle, and a complex array of spice and mineral notes. The palate is medium to full-bodied, with firm but refined tannins, vibrant acidity, and an extraordinarily long, savoury, mineral finish. It is a wine of patience and place — the product of old vines, careful farming, and the quiet confidence of a family that has been growing grapes for 150 years. Serve at 16–18°C. Age 5–10 years. ~€25–€35 / ~$28–$40.

Special Selections — The Spirit of the Vintage: Brandolini's portfolio also includes a range of special, small-lot wines made only in top vintages — expressions of a specific year, a specific parcel, or a specific creative impulse that capture the spirit of the vintage in a way that the standard cuvées cannot. These wines may include extended barrel-aged Bonarda or Barbera, experimental blends, or single-vineyard expressions that showcase the unique character of a particular site. They are not standardized products but expressions of a specific moment — a testament to Alessio's willingness to experiment, to take risks, and to push the boundaries of what Oltrepò Pavese can achieve. All are made with the same principles: indigenous yeasts, minimal sulfur, no heavy manipulation, and the same quiet confidence that defines everything Brandolini Vini does. These special selections are produced in very small quantities and are often available only through direct contact with the estate or select retailers who have a close relationship with Alessio.

Vessels & Ageing: Brandolini Vini works with a combination of stainless steel tanks and oak barrels, chosen to match the needs of each wine. The stainless steel tanks — clean, neutral, and temperature-controlled — are used for the fresher, fruit-driven wines: the Riesling Italico, the Bonarda, the young Barbera, and the base wines for the sparkling cuvées. The steel preserves primary fruit, crisp acidity, and the delicate aromatics that define these wines. The oak barrels — large, used barrels rather than small new barriques — are used for the more structured wines: the aged Barbera, the Al Negres Pinot Nero, and some of the special selections. The wood provides slow, gentle oxidation, subtle spice, and textural complexity without overwhelming the fruit or masking the terroir. The result is a portfolio that balances freshness and complexity, immediacy and ageability — wines that honor the gentle hills, the clay-limestone soils, and the 150-year legacy of the Brandolini family.