Tasting Notes
Up in Alto Piemonte, Nebbiolo rarely gets a bottle to itself. Here it takes 70% and hands the rest over to Croatina, Vespolina and a little Bonarda, which fill out the fruit and give the whole thing more flesh than you might expect. Antoniotti are one of the benchmarks for Bramaterra and this makes the case. Earthy and savoury with pine resin and spice sitting over darker blue fruit, and enough of that edgy Nebbiolo tannin underneath to keep pulling you back. - Pete L
Arguably Italy’s most important fine wine region, Piedmont is synonymous with Nebbiolo, Barolo, and Barbaresco. It’s also home to a wide array of other compelling reds and whites that range from the austere to the juicy and joyful.
LOCATION:
Northwest Italy, bordering France and Switzerland, with the Alps to the north and the Apennines to the south.
TERROIR:
Rolling hills and foggy mornings define Langhe and Roero. Soils are mostly calcareous marl with sandy or clay-rich layers depending on the site. Continental climate with cold winters and warm summers.
VARIETIES:
Nebbiolo is king, producing powerful, tannic reds. Barbera and Dolcetto round out the red trio. For whites, look to Arneis, Cortese (Gavi), and Timorasso. Moscato is important in the Asti area.
| Product Type | Wine Red Other Varietals & Blends |
| Volume | 750ml |
| Country | Italy |
| Region | Piedmont |
| Sub Region | Bramaterra |
| Winemaking Practices | Minimal Intervention |
| Vineyard Practices | Organic/Biodynamic |