Wines made from Nebbiolo grapes of Bramaterra

Discover the best wines made with Nebbiolo as a single variety or as a blend of Bramaterra.

Wine made from Nebbiolo grape variety>Italy >Piémont >Bramaterra

More informations about the variety Nebbiolo

A very old grape variety grown in the Italian Piedmont. It has a great resemblance with the Freisa, which also comes from the same Italian region. Among the various massal selections made in Italy, we find lampia, michet and rosé. It can be found in Italy, Austria, Bulgaria, Cyprus, Greece, Mexico, the United States (California), Australia, etc. In France, it is practically unknown, perhaps because it is a delicate and demanding grape variety with, among other things, a fairly long phenological cycle.

More informations about the region of Piémont

The wine region of Bramaterra is located in the region of Piémont of Italy. Wineries and vineyards like the Domaine Noah or the Domaine Antoniotti Odilio produce mainly wines red and pink. The most planted grape varieties in the region of Bramaterra are Nebbiolo et Tempranillo, they are then used in wines in blends or as a single variety. On the nose of Bramaterra often reveals types of flavors of oaky, microbio or tree fruit and sometimes also flavors of floral, dried fruit or black fruit.

What are the typical flavors of the Nebbiolo grape variety?

Red fruitPresent in 10% of Nebbiolo
EarthPresent in 9% of Nebbiolo
OakPresent in 9% of Nebbiolo
Non oakPresent in 8% of Nebbiolo
SpicesPresent in 8% of Nebbiolo
Black fruitPresent in 8% of Nebbiolo
VegetalPresent in 5% of Nebbiolo
FloralPresent in 5% of Nebbiolo
MicrobioPresent in 5% of Nebbiolo
Citrus fruitPresent in 3% of Nebbiolo

Dried fruitPresent in 3% of Nebbiolo
Tree fruitPresent in 1% of Nebbiolo
OakyPresent in 1% of Nebbiolo
SmokePresent in 1% of Nebbiolo
EarthyPresent in 1% of Nebbiolo
TobaccoPresent in 1% of Nebbiolo
StrawberriesPresent in 1% of Nebbiolo
VanillaPresent in 1% of Nebbiolo
LeatherPresent in 1% of Nebbiolo
RaspberryPresent in 1% of Nebbiolo

News about the grape variety Nebbiolo

Kerin O’Keefe: Decant older wines? Never

I’ve had the ‘decant or not decant’ conversation countless times with wine lovers and industry insiders, and have discovered that most either love or hate these seemingly benign glass containers. I fall firmly into the hate ’em camp, especially when it comes to decanting old wines. Aged wines are fragile, and after years of being under cork the sudden explosion of oxygen creates the worst possible shock. On impact, the wine loses aromas and flavours that will never be recovered. Decanting is lik ...

Decanter magazine latest issue: April 2023

Inside the April 2023 issue of Decanter magazine: FEATURES Italy-US wine partnerships The links between the US west coast and Italy’s wine dynasties run long and deep, as J’nai Gaither relates 20 whites from 20 regions Not to be overlooked, Italy’s strong suit in white wines: Aldo Fiordelli’s pick Gavi Alessandra Piubello outlines the appley-fresh, minerally appeal of Piedmont’s Cortese dry whites Morellino di Scansano Tuscany; good Sangiovese, but maybe not as you know it. By Richard Baudains B ...

Hugh Johnson: ‘I’ve formed a bond with Grillo and flirted with Verdicchio’

I’d like to say we took advantage of the lockdown and its related commotion to do a stock-take, explore new avenues, turn over intriguing stones, widen and deepen our drinking, taking careful notes as we went. Sadly, no. I won’t say we got stuck in a rut, but we did tend to stick with comfort wines – and “comfort”, in our case, means familiar. Regular readers of this quarterly column can probably guess the labels on the resulting empties. We have a wider range of comfort foods, I’m afraid, than ...