Along with Gattinara and Ghemme, Bramaterra is arguably Alto Piemonte’s most lauded wine. By law it must be Nebbiolo-based, but can contain up to 30% Croatina and 20% of Vespolina and/or Uva Rara. At the NOAH estate, the blend is 80% Nebbiolo, 10% Croatina, 5% Vespolina, and 5% Uva Rara. Their small parcel is located in the Mesola sector of the village of Brusnengo. As is commonplace in Barbaresco, for example, the wine is fermented in oak and aged in larger barrels for 2 years before release, during which time the intensity and tannic grip of the young Nebbiolo is softened.
HOW TO
We’re particularly lucky to have gotten our hands on a parcel of back-vintage Bramaterra from our friends at NOAH. If there is any wine in the world that really needs some time in bottle before consumption, it’s got to be Nebbiolo. Tough edges, rustic tannins, and high acidity don’t always make for the smoothest wine upon immediate release. However, with just a few years to relax, the results can be extraordinary. As such, it’s a pleasure to present the 2012 NOAH Bramaterra eight years after its time on the vine, perfectly mature and ready to drink. We’d recommend serving at cellar temperature as always, cool but not cold, and with rich pastas and braised meats.
