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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
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