Antoniotti Bramaterra 2015

Why is this Wine so Yummy?

From their oldest vines, in a high elevation vineyard on porphyry soils that drain extremely quickly and are full of minerals and nutrients. The wine is aged in large botti of at least 1250 liters in underground cellars for at least 30 months, then in bottle for 6 months before release. It is 70% Nebbiolo, 20% Croatina, 7% Vespolina and 3% Bonarda.

Bottled early August 2018. 14% abv, a blend of 70% Nebbiolo, 20% Croatina, 7% Vespolina, 3% Uva Rara. Mattia recalls his excitement at the time of bottling, as the wine’s perfume was so intense, 2015 being a warm vintage that gave perfectly ripe fruit. Vinification involved 3weeks maceration on the (thick) skins, followed by the usual cement fermentation (undergound), and then 3 years in Slavonian botti grandi, lending gentle framing. The nose reveals notes of rose, wild raspberry, gentle spice and cedar, leading to beautifully silky tannins on the palate, and plenty of charm and ‘gioia’, so drinkable now, and yet also with great ageing potential. 

About Antoniotti

Mattia Antoniotti has joined his father Odilio at this historical 19th century cantina, back to 1860, that is tucked away in the northern Alto Piedmont village of Sostegno, in the 28-hectare region of Bramaterra among the pre-Alps. They now farm 6 hectares of Nebbiolo, Croatina, Vespolina and Uva Rara vines, the fruit of which Odilio first bottled in 1970 (prior to which Odilio was selling grissini and pharmaceuticals!). The Bramaterra DOC rules that there must be a maximum of 80% Nebbiolo in Bramaterra, and Mattia believes that the addition of the other grape varieties gives a more balanced wine, and a truer expression of origin. The Bramaterra soils are essentially volcanic porphyry, along with veins of rose quartz and limestone, and they are more acidic and arguably richer in minerals but less fertile than the soils of the Langhe, thus producing extremely pure and concentrated wines. The wines are traditionally made in cement, stainless-steel and large Slavonian oak botte, along with tonneau for the Nebbiolo wine.

In the early 19th Century Alto Piemonte was a prestigious wine region, responsible for producing the majority of Piedmont’s wine, including some of the highest quality Nebbiolo in Italy. In the late 19th Century however, the vineyard area decreased dramatically due to the devastation of Phylloxera. Replanting was limited, as the younger generations were caught up in the industrial boom, thus leaving the land to work in factories. The Second World War brought further reduction in production, and vineyards began to become overgrown by forestry.

Today however, things are changing. As Mattia described, there is a new injection of energy and enthusiasm from the next generation of young winemakers. Giacomo Conterno purchasing in Gattinara has also shone a spotlight once more on this exciting and (re) emerging region. The focus at the moment seems to be on the key vineyards, but Mattia feels there is great potential for growth, and Alto Piemonte may well be on the path to regaining its former glory. Mattia and his father Odilio have a new project on the horizon, for a single vineyard Bramaterra…

In the meantime, 2020 will see the completion of a new bottle store extension of the cantina, plus the release of their debut Bramaterra Riserva, all 700 bottles of it…

In the Vineyard

The soils here are volcanic porphyry, a type of granite rich in minerals.The vineyard work is done using guyot training, only sulfur and copper treatments at minimal levels, organic compost but no fertilizers. Grapes are picked by hand, de-stemmed, fermented in underground cement tanks for about 12-14 days, racked into stainless for malo and put into barrels around the end of December (or left in stainless in the case ofPramartel). There is no fining or filtration. Sulfur use has lowered over the years, and the Antoniotti currently only add some on their harvest before vinification in order to block any insects or leaves to interfere with the fermentation.

In the Winery

There is no fining or filtration. Sulfur use has lowered over the years, and the Antoniotti currently only add some on their harvest before vinification in order to block any insects or leaves to interfere with the fermentation.

Bramaterra needs to be aged at least 22 months in barrel before bottling but the Antoniotti do 30 months. Their Coste della Sessia ages for 18 months before bottling.

Where in the World is Antoniotti?

Antoniotti is located in Bramaterra, in the Alto Piemonte.