The art of cultivating the land,
the love for the world of wine,
and the drive for continuous improvement.
These are the characteristics that
have accompanied the evolution
of our company over time,
from generation to generation.
Alessio Brandolini with his father Costante


It all began with Carlo Brandolini, who in 1873 started the homonymous farm in San Damiano al Colle, in the eastern Oltrepò Pavese, one of the most suited areas to the cultivation of vitis vinifera.

The business is then carried on by his son Aristide and later by Costante, father of the current owner Alessio. Eventually, as a recent graduate, Alessio takes over the management of the company, full of ideas and enthusiasm.

«Growing up among the vineyards, in a family of vine growers – says Alessio Brandolini – pushed me to try to improve the work of who came first, beginning from my education: first I got a degree in Viticulture and Enology at the Faculty of Agriculture in Milan, in 2006, later, in 2008, I got a master degree in Viticulture and Enologic Science, at Inter University of Turin, Milan and Palermo, with a dissertation titled Models of Preference and Selection of the Consumer for the Wines from Oltrepò Pavese».

While attending university, Alessio had the opportunity to carry out various training experiences, such as the one in the Chianti Rufina area, with Professor Attilio Scienza, as well as some internships at some large Chianti Rufina companies (Castello del Trebbio, Ruffino, Frescobaldi, Antinori, Tenuta Bossi), in Piedmont (in Fontana Fredda) and in Oltrepò Pavese (at the Doria company); finally, again during his university studies, he made several study trips to Italy (Franciacorta, Valtellina, Valpolicella, Montalcino, Chianti Classico, Bolgheri) and to France (Burgundy and Bordeaux).

Today, in addition to managing the family farm – with which he has received numerous awards – Alessio also works as an oenologist.

The Alessio Brandolini Agricultural Company adheres to the FIVI – Italian Federation of Independent Winegrowers, a non-profit organization that is responsible for protecting and enhancing the figure, work, interests and technical-economic needs of the independent Italian winemaker.

The FIVI logo that is shown on our bottles indicates that we follow the entire supply chain on our own: we cultivate the vineyards, vinify our grapes, bottle and market our wines directly.

How we work

in the vineyard

  • we don’t use chemistry synthesis fertilizers;
  • high density system: high number of logs per hectare to increase the competition among the logs and to reduce the quantity of grapes per plant (with resulting more concentration of polyphenols and sugars);
  • cutting: a part of the harvest is removed to reduce the production per log;
  • durable grassing: we need it to increase the ompetition between the grass and the grapevine logs, to reduce the production and prevent the danger of erosion of the plot.


  • cryomaceration: temperature’s reduction till 8° – 5° to increase the extraction of aromatic essences (36-48 hours);
  • low temperature fermentation: 12° – 14° for the white wines, 16° – 20° for the red ones, to preserve the aromatic essences;
  • long macerations: contact between peels and must. It takes 20 days for sparkling wines, whereas 40 days for wines for ageing;
  • eventually, refinement in barrel and in bottle.

Presentation video of the company by Le Selezioni dell’Oltrepò Pavese (in Italian)