To be honest, I couldn’t even remember how to spell Bramarterra before I came here, and after i heard it for more than 20 times, now I remember.

With all the compliments I received before I went to visit them, I had a super high expectation. To my surprise, I arrived in a town with 90 habitants, and I believe I met 5 already on that day. It’s incredible. As Mattia from Antoniotti Odilio told us, it used to be covered with vineyards and cellars everywhere, as long as we saw a small window on the ground, it was a cellar. But nowadays, it’s totally different.

It’s a pity for me but it’s also a pity for them as residence.

As for Antoniotti Odilio, it’s been 7 generations already, for them, it’s super a traditional wine making family in the area, which is very rare to be traditional. 6 hectare in total, 4 hectare for production. Mainly the volcanic soil, called Porfido in Italian. In the cru Mattinazi, which is bought in 1863, there is only porfido. As a traditional grower and winemaker, they insisted on native grapes, they still use the traditional blend of Nebbiolo, Vespolina ( darker coler, pepper note), Croatina (fruity, tannin, color-ruby red) and UVA rara (low acidity, softness.

There are only two wines in the winery:

-Bramatel, an everyday wine, super easy going, but not easy, there is still some weight on the palate.

-Bramaterra 2019, the cur is in it but from 2022, they would do a single vineyard one. It does take time to breathe, the minerility, the structure comes out after a while. My favorite of the day.