Since the 1980s Livio Bruni has been selecting remarkable wines from various regions of Italy. Along with the collaboration of his team of professional experts, he has been constantly researching distinctive products and producers within the wide range of Italian winegrowing areas.
The company Livio Bruni & Co., based in the Trentino/South Tyrol, the northernmost region of Italy, has earned over time appreciation from several Italian producers and trust from various trade partners all over the world.
Trade partners can count on real and effective support in the
selection,organization and logistics of a wide range of fine Italian wines.
Together with its twin Company Ambre, the Livio Bruni group can supply wines from different Italian regions and manage delivery even with small consignments, in a single point of collection and with a single invoice.
Over the course of the years, our business has built a wide network of respected wine producers of different typology, from small family owned estates to larger aggregations of landowners, such as cooperatives, and other selected partners.
Within this heterogeneous network of producing partners that permit us to broadly represent the Italian wine scenario in terms of typologies and quality levels. We independently source and provide our distributing partners with the most appropriate producers and products, according to each specific market’srequirement.
NORTH-EAST: TRENTINO-ALTO ADIGE, VENETO, FRIULI
The three regions of the North-East, also called “Triveneto”, are bordered by the enchanting Dolomiti Mountains of Unesco heritage in the north, by the Adriatic Sea in the south-east, and by Lake Garda and the Po River valley in the south/south- west. This variety of territory, from sea to high mountains, involves very different climate conditions allowing an important diversity of grape cultivation. This region is well known for its white still and sparkling wines, but elegant red wines also play an impressive role. The most relevant white wines produced in this area are the international white varieties Pinot Grigio, Sauvignon and Chardonnay, cultivated in all three regions. Over these, main variety of the area is Prosecco, cultivated on the characteristic hills of eastern Veneto, the historical summer home of the adjacent Venezia nobility. In Trentino Alto Adige region, at a more elevate altitude, found its perfect habitat the international Pinot Nero, supreme variety that here gives its maximum Italian expression as elegant red wine or as sharpen Spumante Metodo Classico (sparkling bottled-fermented), often blended with the local crispy and aromatic Chardonnay, under the appellation Trento DOC. In the western part of the Veneto region, around the city of Verona, Soave (white) and important reds including Amarone, Ripasso and Valpolicella are produced. The microclimate of Lake Garda area provides the conditions and give marked connotations to great a rosé, Chiaretto di Bardolino, and as Custoza and Lugana, fresh white wines of marked fruitiness and minerality.
NORTH-WEST: PIEMONTE, LOMBARDIA, EMILIA ROMAGNA
Some of the most important Italian wines come from the sweet hills of Piemonte. The “king” Barolo and the “queen” Barbaresco predominate. These wines are produced from the Nebbiolo grape in two distinct areas of eleven municipalities (for Barolo) and four municipalities (for Barbaresco) in Cuneo Province, the southwestern part of the region, around the municipality of Alba (land of the famous white truffle). The grape Barbera, also very typical of the region, is produced in various areas of Piemonte including Asti province, Alba province and Monferrato, where it gets the homonym appellation. Albarossa is a curious native red variety combining the characteristics of Nebbiolo and Barbera. The most renowned white wine is certainly Gavi, produced from the Cortese grape, and the sweet sparkling Moscato d’Asti, obtained by a particular clone of Moscato called White Moscato, more elegant and fine compared to the more common Yellow Moscato. The white Arneis, typical of the Roero area located north of Alba commune, must be mentioned. This product is usually vinified as still wine and has recently become more popular. The main wines from Lombardia region are Lugana, produced around Lake Garda, Franciacorta DOCG a Metodo Classico (bottled-fermented) sparkling wine produced in a tiny area south of Lake Iseo, east of Milano, and Lambrusco, red grapes grown in Lombardy but mainly in the Emilia Romagna region.
CENTRAL WEST: TOSCANA, UMBRIA, LAZIO
The western coast in central Italy, led by the Toscana region, is famous for its mature and rich red wines, thanks primarily to its warm climate. The principal grape variety cultivated in Toscana is Sangiovese, of different clones, that produce different wines according to the area where they are cultivated. Chianti, a fresh and easy drinking wine, is produced on the gentle hills around Florence. South of Siena, in the southern part of the Toscana region are two small adjoining zones where the noble Brunello di Montalcino and Vino Nobile di Montepulciano are produced. The Umbria region is mostly known as the region of Sagrantino. Historical area o production is around the municipality of Montefalco, south of Perugia.Here it gets the appellation Sagrantino di Montefalco DOCG. White wines are not widely produced in this part of Italy but two white wines stand out: Orvieto from Umbria and Frascati of the Lazio region.
CENTER EAST: MARCHE, ABRUZZO, MOLISE
The eastern coast, in central Italy, has a very different climate than the western coast, as it benefits from the cool wind blowing from the Balkan Mountains that refreshes the vineyards at nighttime and provides optimal climate conditions to develop intense and pleasant aromas and a crispy character. Direct consequence of this particular climate are expressive white and vibrant red wines.
Specifically, Verdicchio is produced in the Marche region and Trebbiano, Pecorinoand Passerina mainly in the Abruzzo region. These are very fruity and mineral white wines.
The main red variety of this macro-region is Montepulciano. The wine receives theappellations “Montepulciano d’Abruzzo” when produced in the Abruzzo region and “Piceno” or “Conero” if produced within these two specific areas of the Marche region, were it is commonly blended with Sangiovese grape.
In addition, the rosé-winemaking of the Montepulciano grape, within the Abruzzo region, gives birth to the Cerasuolo d’Abruzzo.
Other native varieties very typical of these regions, such as the Lacrima di Morrod’Alba red grape, provide a discernable fruity and floral profile. Similarly, the white grape Cococciola, grown only in a little area of southern Abruzzo (Province of Chieti), originating an interesting fresh wine.
SOUTH: PUGLIA, CAMPANIA, BASILICATA
Southern Italy is an area of importance for its intense red wines, matured under the strong Mediterranean sun. The main variety of the Puglia region is Primitivo, followed by its brother Negroamaro. In the Campania and Basilicata regions, Aglianico is the main red grape, besides the white varieties Fiano and Greco. Aglianico grape is cultivated in Basilicata -a small region between Calabria and Puglia- under the appellation Aglianico del Vulture DOC, and in Campania region where it gets the appellation Taurasi DOCG.
ISLANDS: SICILIA, SARDEGNA
The islands Sicilia and Sardegna, with their very particular soil and climate deriving from the combination of strong sun and constant sea breezes, offer some interesting native varieties, mostly cultivated with organic (biological) method. Sicily is the land of Nero d’Avola, a red variety, and the whites Grillo, Inzolia and Catarratto Beside these better-known wines, many other native grapes grow in Sicilia. Noteworthy is the red Nerello Mescalese, which gets its maximum expression on the slope of Etna vulcan, and the whites Frappato and Zibibbo, a clone of Moscato. Sardegna is mainly represented by the red grape Cannonau, originating a powerful red wine, and by Vermentino, a pleasant white wine with a marked minerality. Sardegna holds also a multitude of indigenous varieties, such as Bovale, Monica, Cagnulari, Nuragus amongst several others.
SUPERIORE SPUMANTE BRUT
Asolo area, Veneto
Grapes for this Prosecco Superiore Asolo docg grow on the Asolo hillside, and are manually harvested in cases and softly pressed to obtain the must, which is then treated by refrigeration and filtration. Fermentation takes place in stainless steel tanks at controlled temperature between 18°C and 22°C. When fermentation is over, followed by stabilization and 2nd fermentation, the Charmat method takes place. All steps are carried out according to the Asolo docg regulation.
This fine and balanced wine, with bright straw yellow color, stands out for its floral bouquet and for its scents of mature fruits. On the palate it is harmonious and unique for its lively freshness.
Perfect as an aperitif or combined with white meat and cheese. It is the perfect wine for every special occasion.
AMARONE DELLA VALPOLICELLA CLASSICO DOCG
Valpolicella classica, Veneto
Clay‐calcareous of morainic origin
Corvina and Corvinone 60%, Rondinella 30%, Croatina 10%
Closely traditional, classical grapes, removal of grape stalks, fermentation in cement tanks for about 60 days, without any temperature control, repassing of the must over the grape dregs, alternate delestage during the main part of the transformation sugar/alcohol. Maturation in wood for at least 36 months in barrels of durmast from Slavonia of 350 l.
Ruby red with lilac reflections, intense, persistent. Encircling, in continuous olfactory evolution. Fragrance that recalls red fruits, cherry jam and fruits of the brushwood, united with spices like cacao, cinnamon and black pepper. Complexity whose fragrance is confirmed in the mouth; velvety with a very persistent aftertaste, classical for a great Amarone.
Excellent for dishes based on red meat, ripened cheese, or even for meditation.
CHARDONNAY TREVENEZIE IGT
Clay texture of ground
Gentle pressing and fermentation at controlled temperature.
Pale yellow with a greenish hue, very typical perfume recalling ripe apples and pears. Full, balanced and persistent taste.
Perfect as aperitif, with appetizers,
hors d‘oeuvres, light meals, rice and fish dishes.
GRILLO TERRE SICILIANE IGT
Southwest of Sicily
A clay limestone soil of alluvial sea origin
Harvesting: After carefully selecting the best branches, the grapes are picked by hand. On arrival at the winery, they are immediately crushed, destemmed and softly pressed. Vinfication: cold maceration on the skins for ten hours (cryomaceration), membrane soft pressing fermentation takes place at controlled temperature (15‐16° C.) with selected yeasts; Maturation: in steel tanks with weekly battonage “sur lie”.
Color: crystal clear, slight straw‐yellow color. Bouquet: good intensity and persistence with typical Mediterranean flavors like grapefruit flowers, broom and acacia; Taste: dry and soft it is pleasantly fresh and tasty. Very persistent, this wine displays a perfect balance with agreeable finesse.
Excellent with seafood hors d’oeuvres like seafood salad, octopus, squid and cuttlefish. Also very good with risotto, pasta, shellfish and white fish.
CHARDONNAY TERRE DI CHIETI IGT
Medium mixture soil
Removal of grape stalks and contact of the skins with the must for eight hours at the temperature of 8 °C , separation of the must from the skins and made clear by decantation, then transferred to steel tanks for the alcoholic fermantation at a temperature of 18 °C, 4‐5 months in stainless steel tanks, refinement in bottle for ten days before being placed on the market.
Brilliant, straw yellow colored with evident greenish hues.Intense, fresh and fruity with notes of tropical fruit and green apple. Harmonious, supple and fresh with good body and persistence.
Hors d’oeuvres and dishes with fish, meats and fresh cheese. Ideal as an aperitif.