Branciforti del Bordonaro is immersed in the countryside of Trapani, at the heart of an area with a long and storied agricultural history. Situated between Mount Erice and the Egadi islands, amongst the rolling hills of western Sicily at an altitude of 300 to 400 meters, this area is imprinted in Sicilian wine history as a pristine place which celebrates the union between the green vineyards and the blue sky.
From the harvesting of the grapes to the delicate processes of winemaking, Branciforti is dedicated to honoring this history. The long rows of the autochthonous Nero d'Avola, Grillo and Catarratto are flanked by those of the international Merlot, Syrah and Chardonnay. Each grape variety is planted in a specific portion of the vineyard to ensure optimal exposure to sunlight.
The terroir is on average with a clayey mixture with a calibrated limestone content and with a correct balance between the mineral components. The harvest begins in early August as soon as Chardonnay has reached the optimum ripeness. The Grillo follows soon after, and finally, Nero d’Avola and Syrah, generally in the last ten days of September. The white wines are made entirely in thermo-controlled stainless steel tanks, while the reds see a brief rest in medium-format oak barrels, both French and American. The goal of such care is reflected fully in the winemaking process, which aims to enhance the organoleptic characteristics of each grape variety.
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