Bramaterra was officially recognised in 1979, being classed as a DOC wine (denominazione di origine controllata.) It is made up of four types of vine which are planted in vineyards to the correct proportions allowing a natural blending of the grapes when harvested. The four types comprise Nebbiolo 50/70%, Croatina 30/20%, Bonarda (uva rara) and Vespolina 20/10%.

The colour of Bramaterra is described as a deep garnet red, with a tendency towards orange highlights with ageing. It has an intense, ethereal bouquet with a distinct, fruity perfume, particularly of raspberry and violets. The flavour is dry and velvety, with a pleasant slightly bitter taste of goudron. Altogether it has a distinct character.

Ageing: By law Bramaterra requires a minimum of 2 years of which at least 18 months must be in oak barrels. If it undergoes a period of ageing for longer than three years of which two are spent in the wood, then it qualifies as a 'Riserva'.

Bramaterra should be served at between 18° and 20°C. and is excellent with risottos, braised meats, roasts, boiled meats, game, pasta dishes and cheese. Opening the bottle at least two hours before serving allows the wine to breathe and enhances its flavour.

More in the Italian pages

See also :
the official Bramaterra web site, in Italian only