Bracciola nera

History

In his posthumously published work Trattato della coltivazione delle viti, e del frutto che se ne puô cavare (1600), Giovan Vettorio Soderini described a white grape called Bracciola as one of the best white varieties in Italy. Ampelographers cannot confirm whether this was a white berry mutation of Bracciola nera or a different variety. By the early 19th century, Bracciola nera was growing in the Cinque Terre region, as recorded by Giuseppe Acerbi in 1825 under the local name Braciola.

Wine regions and DOC regulations

In 2000, nearly all of Italy's 110 hectares of Bracciola nera were planted in the provinces of Massa-Carrara in Tuscany and La Spezia in Liguria, where it is a permitted blending varietal in the Colli di Luni DOC. For DOC production, harvest yields are limited to 12 tonnes/hectare. The wine must be predominantly Sangiovese (60–70%), with Pollera nera, Canaiolo and Ciliegiolo collectively making up at least 15% of the blend, while Bracciola nera, Colombana nera, Vermentino nero and other local red varieties may comprise up to 25%.

Did You Know?

• Bracciola nera can be very productive and high yielding if not controlled by winter pruning and green harvesting.
• The vine often has very high acid levels at harvest.