BRAMATERRA DOC WINE FROM PIEMONTE
(Bramaterra DOC Antoniotti from Sostegno, Biella)
Much of the passion Odilio and Mattia dedicate to their work is here, within their Bramaterra: the vineyards are over 40 years old, between the hills of Monte Cincignone, in Martinazzi.
70% Nebbiolo, 20% Vespolina, 7% Croatina, 3% Uva Rara
TASTING NOTES – What’s in the glass?
Bramaterra retains a dark garnet red colour. It expresses intense fruity and floral hints, such as black cherries, ripe red fruits and rose petals. At a later time, spicy notes appear, such as liquorice and star anise as a result to have a nose full of complexity and different fragrances. Another feature that makes Bramaterra unique is the touch of sweetness that comes at the end of every sip. In the mouth is harmonious and powerful, as well as elegant. The palate is well organized around ripe tannins. Great body as well as persistence. Very good ageing potential.
FLAVOUR STYLE: Full-body Red
PARING – What do I pair with?
Bramaterra accompains very well red meat and venison dishes, and above all blue cheeses as Gorgonzola and Stilton.
ABOUT ODILIO ANTONIOTTI
The history of Antoniotti’s cellar lasts for seven generations from the second half of the 1800’s. Odilio resumed family activity in 1997 and today, together with his son Mattia, cultivates with great passion Nebbiolo, Croatina, Vespolina and Uva Rara in only 5 hectares of vineyard. The vines lie on porphyry rocky, acid-rich, iron-and-magnesium-like terrain, which gives a unique character to the wine. Odilio and Mattia direct their production only to the quality and in their cellar, they create real “oenological miracles” that are punctually ending in sold-out. Antoniotti wines of great prestige and refinement, rich in personality and territoriality.
WINEMAKING NOTES – How is it made?
The harvest begins in the middle of September and farmers pick grapes by hand and put them in wooden bins. Once in the cellar, the selection of the grapes takes place in two periods, first immediately after picking and then after destemming operations, as a result, to guarantee that only completely ripe berries go to the fermentation tanks. The maceration lasts approximately 35 days while the fermentation takes place at the same time in oak barrels. After the wine goes directly in different oak Allier barrels, where, in conclusion, matures from 30 months.
Consequently ageing, Bramaterra remains six months more in the bottle before the release.
HARVEST: from September 10th to 20th
Bramaterra DOC Antoniotti – More Details
ABV: 14% Vol
VOLUME: 750 ml
BOTTLES PRODUCED: 4.000