Bracciola nera

The only Denominazione di origine controllata (DOC) that Bracciola nera plays a significant role is in the Colli di Luni DOC of Ligura where the grape is permitted to be blended with Sangiovese, Canaiolo, Pollera nera, Ciliegiolo, Vermentino nero and other varieties.

[1] In his posthumously published work Trattato della coltivazione delle viti, e del frutto che se ne puô cavare (1600), the Italian viticulturist Giovan Vettorio Soderini described a white grape variety, Bracciola, as one of the best white wine varieties being grown in Italy at the time.

While ampelographers can't confirm if this is a white berry color mutation of Bracciola or a completely different variety, it can be confirmed that Bracciola nera was growing in the Cinque Terre region by at least the early 19th century when the Italian naturalist Giuseppe Acerbi described the grape, known locally as Braciola, growing in the region in 1825.

[1] Bracciola nera is a late-ripening grape variety that often has very high acid levels at harvest.

The wine is predominantly Sangiovese (60-70%) with Pollera nera, Canaiolo and Ciliegiolo collectively needing to make up at least 15% of the blend.