Colombera & Garella, Bramaterra Cascina Cottignano, 2019
Bramaterra, one of Piemonte's smallest DOCG regions, produces wines of singular mineral character from acidic volcanic soils that set them apart from Barolo and Barbaresco. This bottling blends mostly Nebbiolo with small proportions of Vespolina and Croatina, native grapes that add color, character, and spicy complexity. The Colombera & Garella team manages over four hectares in the Bramaterra denomination across multiple parcels, harvesting from vines at 350-400 meters elevation. The wine follows Alto Piemonte's traditional approach: prolonged maceration, spontaneous fermentation, and two years in barrel, creating wines that speak of their terroir's salty minerality and lower alcohol compared to modern Italian standards.
Original: $49.99
-65%$49.99
$17.50Colombera & Garella, Bramaterra Cascina Cottignano, 2019
Bramaterra, one of Piemonte's smallest DOCG regions, produces wines of singular mineral character from acidic volcanic soils that set them apart from Barolo and Barbaresco. This bottling blends mostly Nebbiolo with small proportions of Vespolina and Croatina, native grapes that add color, character, and spicy complexity. The Colombera & Garella team manages over four hectares in the Bramaterra denomination across multiple parcels, harvesting from vines at 350-400 meters elevation. The wine follows Alto Piemonte's traditional approach: prolonged maceration, spontaneous fermentation, and two years in barrel, creating wines that speak of their terroir's salty minerality and lower alcohol compared to modern Italian standards.
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Bramaterra, one of Piemonte's smallest DOCG regions, produces wines of singular mineral character from acidic volcanic soils that set them apart from Barolo and Barbaresco. This bottling blends mostly Nebbiolo with small proportions of Vespolina and Croatina, native grapes that add color, character, and spicy complexity. The Colombera & Garella team manages over four hectares in the Bramaterra denomination across multiple parcels, harvesting from vines at 350-400 meters elevation. The wine follows Alto Piemonte's traditional approach: prolonged maceration, spontaneous fermentation, and two years in barrel, creating wines that speak of their terroir's salty minerality and lower alcohol compared to modern Italian standards.
