Brancellao
Brancellao (bron-suh-YOW) is a red wine grape from Galicia, widely grown before phylloxera and now making a comeback in varietal wines and red blends.
What is Brancellao?
Brancellao was once widely planted throughout Galicia under several different names, including Brencellao, Albarello, Uva negra (black grape), and Uva galega (Galician grape). It was once one of the most common grape varieties in Ribeiro, Ribeira Sacra, and Monterrei, but phylloxera, downy mildew, and powdery mildew caused it to almost disappear as it was replaced with Mencía and high-yielding Garnacha Tintorera.
Today, Brancellao is slowly making a comeback. Although it accounts for less than 3% of all vineyards in Galicia, it’s the fourth most widely produced red grape in the region, planted under the names Albarello in Ribeira Sacra and Valdeorras, Serradelo in Betanzos, Brancello in Rías Baixas, and Brencello in the Baixa Limia region, although Brancellao is accepted as the officially registered name.
What does Brancellao wine smell like?
Brancellao tends to have subtle floral aromas as well as notes of red fruits, sweet spices, herbs, and (depending on the soil) slate.
What does Brancellao wine taste like?
On the palate, most Brancellao wines have medium tannins and lots of acidity. In many of them, red fruit and herbaceous notes continue on the palate.
Where does Brancellao come from?
Galician studies have shown that Brancellao belongs to the Western Galicia group of grapes, closely related to varieties such as the Caíño grapes and Sousón, which may all share an ancestor in Caíño Bravo. Brancellao’s genetic profile and historical distribution across Galicia suggest that it played an important role in the development and diversification of Galician grape varieties.
Some technical details
Brancellao is a vigorous, late-budding and late-ripening variety. It’s highly sensitive to powdery mildew, moderately sensitive to downy mildew, and has low sensitivity to botrytis and black rot. It usually produces wines between 13-14% ABV, with medium acidity (5-6 g/L), and a low level of polyphenolic compounds, so wines don’t tend to be very tannic.
How is Brancellao wine made?
Most Brancellao is blended with other grapes to add more aromatic intensity as well as body. In Ribeiro, the traditional red blend is Brancellao, Caíño Tinto, and Sousón. Traditionally, Brancellao has made young wines because of its aromatic potential, high acidity, and low tannins. However, its high acidity can make it suitable for aging and some producers have had success aging wines made from Brancellao..
How is Brancellao grown?
Brancellao usually grows in bush-trained vines or on trellises. It has a very long growth cycle, as it buds and ripens later than many other varieties. Its yields are fairly low and it’s a difficult variety to cultivate in Galicia because of its sensitivity to powdery mildew.