Brugnola is a rare and distinctive red grape variety indigenous to the Lombardy region in northern Italy, particularly associated with the Valtellina wine district. It is often used in blends alongside Nebbiolo (locally known as Chiavennasca) to impart its unique character and finesse. Brugnola produces wines with a vivid ruby hue, offering a perfumed bouquet of wild berry fruits, violet, and subtle hints of sweet spices and dried herbs. On the palate, it delivers a medium-bodied texture with fresh acidity, supple tannins, and flavours reminiscent of ripe cherries, blackcurrant, and a touch of earthy minerality.
The primary viticultural home of Brugnola is the steep, terraced vineyards of Valtellina, where the grape benefits from Alpine influences and stony soils. While most commonly vinified in blends, single-varietal examples reveal remarkable aromatic complexity and a lively, elegant structure. These wines typically feature a dry, refined finish and moderate alcohol levels, making them highly approachable.
Recommended food pairings include roasted game meats, braised lamb, wild mushroom risotto, and mature hard cheeses. The wine’s acidity and aromatic profile make it a versatile companion to both traditional Lombard cuisine and a range of modern European dishes. Serve slightly chilled to maximise freshness and aromatic intensity.