Bramaterra DOC

Nebbiolo forms eighty percent of the blend, with Croatina and Vespolina at ten percent each. The Cottignano parcel lies at 350 metres in Masserano, on acidic volcanic porphyritic sand. The organically farmed vines are twenty to fifty years old. Native-yeast fermentation follows destemming and soft crushing, with up to forty days on skins. The blend rests six months in concrete, then two years in an older large oak cask.

Dark cherry in the glass, with plump cherry and raspberry lifted by a quiet floral perfume. The palate moves through red and black berries, savoury herbs and a distinctly stony, mineral line. Tempered acidity and broad, medium-grained tannins keep the ripe fruit composed. Decant briefly and serve with roast duck, wild mushrooms, braised beef or aged mountain cheese.