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| Drinking Windows and Values |
| Drinking window: Drink between 2018 and 2026 (based on 37 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 18 notes) - hiding notes with no text | | | Tasted by stet on 12/14/2021 & rated 92 points: Color: medium ruby with garnet reflexes
Nose: rich and ever changing. Opens on red cherry and leather. Then there come more and more echos of amarena. An almost obscene truffle note. Behind all this is iron and mountain herbs. Hints of red apple peel, ribes, wet stone
Palate: medium-high acidity, medium-high tannins, almost light body. Terse. Amarena and leather, iron. Clear, distinct. Not overly complex but certainly sharp and precise
Finish: medium
Young still. The iron edge is remarkable and pleasant. I usually find Alto Piemonte to need a lot, A LOT of time to come together, way more than even the huge stuff from Langhe. This is not as lean as others of its brethren, so it's actually very pleasant right now. Recommend 4 hours decant, and a steak on the side. Better: a steak tartare (988 views) | | | Tasted by Finare Vinare on 11/17/2020 & rated 91 points: Nice development with savoury complexity. Very enjoyable balance for a Nebbiolo at only 12,5 % abv, as it doesn't come across as underripe or green. Certainly has the signature irony notes one expects from Bramaterra. Outstanding stuff that should keep for another ten in the cellar - but it will be harder after this fine bottle! (1997 views) | | | Tasted by halgeo on 12/5/2019 & rated 92 points: Tasted alongside several $40-60 piedemonte. reflects cooler higher alt climate thank the other nebbiolos, being more medium body, even medium light. Felt lighter texturally and mouthfeel than color and aroma suggested. Great acid of course. Continued to improve in complexity even after 5 hr decant. Probably could have used some food to beef up the mouthfeel and bring out ‘more’ of this wine. (1650 views) | | | Tasted by johnrm on 11/10/2019: I just can't get my head round this wine. I guess I just don't understand Nebbiolo. My problem, I know, but I did not enjoy this at all, especially at the price. (1625 views) | | | Tasted by Winger1 on 4/14/2019 & rated 90 points: Medium to heavy body, excellent with steak (1899 views) | | | Tasted by JohanPe on 1/22/2019 & rated 91 points: The nose feels light, pure and ethereal but with distinct aromatics. Red cherries, rosehip, rocks, violets, dried roses, menthol, orange, new leather. Pretty classic notes in a cool soothing style. Overall the balance is impeccable, strikes me as a very well made wine. Some bite in the tannins but juicy and approachable. Good acidity. Again, balanced. A pure expression of the fruit, recommended. (1911 views) | | | Tasted by vulgar little monkey on 10/25/2018 & rated 93 points: Haven't had a bottle of this in a while and it is really in a zone. Maybe it was the comparison with the leanness of the Canonica nebbiolo but this felt really broad and deep. There is a distinct ferrous edge to the fruit which I guess is part terroir but maybe part vespolina and croatina in the blend. It is less shy and lifted on the nose than in the past and the structure has softened a bit without losing shape. This has been a house favorite for a while and we are getting down to our last few bottles. The question at this stage is do we hold on to a couple and see what happens with age, or do we drink up while they're showing well. (1946 views) | | | Tasted by aagrawal on 12/15/2017 & rated 89 points: Nebbiolo Tasting (Biondivino, San Francisco): Light and elegant nose with roses, red fruit; palate is light, youthful tannin, red fruit. Nice. 89 (2176 views) | | | Tasted by Tim Heaton on 4/1/2017: {winery visit} Medium garnet core, very bright. Lots of energy on the very clean and lifted nose. Classic aromas presented in a harmonious and exciting package. The palate confirms the color and nose, with a medium body, very elegant lines and much more length (and body) than the color might suggest. Citrus, cherries, minerals, soil, and on; dances across the palate. It's dry, elegant and develops complexity thru night #2. This is so in my wheelhouse. Such care and attention went into this winegrowing; the pick date was spot on. Exciting. 12,5% abv. highly recommended+
Served non-blind.
https://ItalianWine.blog (3277 views) |
| By Antonio Galloni
Vinous, The Last Frontier: Nebbiolos of Alto Piemonte & Valtellina (Jun 2018) (6/18/2018)
(Colombera & Garella Bramaterra Cascina Cottignano Red) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (4/1/2017)
(Colombera & Garella, Cascina Cottignano Bramaterra Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com. (manage subscription channels) |
| Colombera & Garella Producer websiteNebbiolo Blend Exact position on weinlagen-info.deItaly Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorPiedmont Vignaioli Piemontesi (Italian only)
On weinlagen-infoNorthern PiedmontRegional History:
The wines of Piemonte are noted as far back as Pliny's Natural History. Due to geographic and political isolation, Piemonte was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piemontese with little incentive to expand production. Sixteenth-century records show a mere 14% of the Bassa Langa under vine - most of that low-lying and farmed polyculturally. In the nineteenth century the Marchesa Falletti, a French woman by birth, brought eonologist Louis Oudart from Champagne to create the first dry wines in Piemonte. Along with work in experimental vineyards at Castello Grinzane conducted by Camilo Cavour - later Conte di Cavour, leader of the Risorgimento and first Prime Minister of Italy - this was the birth of modern wine in the Piedmont. Outside of the Langhe, the most prominent area of wine production in Piemonte is the chain of sub-alpine hills that run through the provinces of Novara and Vercelli. Here the Romans introduced spionia, an ancient variety that thrived in foggy climates. Whether this was in fact a genetic ancestor of Nebbiolo is unknown, but the derivation of its name, Spanna, is now how the locals refer to this noble grape. The Morainic soils, mostly deposited along the Sesia River, are of glacial origin and produce more medium-bodied, aromatically driven nebbiolo than in the Langhe. The appellations of note in Novara are Gattinara, Lessona and Bramaterra, and in Vercelli are Ghemme, Fara, Boca, and Szizzano.
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