Noah

Andrea Mosca abandoned his career as an architect nine years ago and acquired three hectares of vines in and around the village of Brusnengo, in the heart of the Bramaterra appellation. Christening his project NOAH, Andrea quickly set to producing thrillingly pure wines beginning with the 2011 vintage, and we have been by his side since the outset.

The past decade has witnessed a massive influx of interest in the Alto Piemonte, as a younger generation whose forebears may have fled the area for big-city comforts came to realize the specialness of what was left behind, and have dedicated themselves to reestablishing the Alto Piemonte’s former viticultural glory. While that goal is still far beyond the horizon, the sense of energy and excitement here today is palpable, and recent investments in the area by notables in the Langhe and beyond suggest that this momentum will only increase over time.

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At the forefront of this movement is Andrea Mosca, who abandoned his career as an architect nine years ago and acquired three hectares of vines in and around the village of Brusnengo, in the heart of the Bramaterra appellation. Christening his project NOAH, after his then-newborn son Francesco Noah, Andrea quickly set to producing thrillingly pure wines beginning with the 2011 vintage, and we have been by his side since the outset. Bramaterra—a portmanteau of bramare (“to long for”) and terra (“the land”)—is certainly a fitting home base nomenclature-wise for one who changed careers in the manner of Andrea, and he has since acquired a hectare and a half in the neighboring appellation of Lessona as well. It has been a thrill to witness Andrea’s evolution, and today, with nine harvests under his belt, he exudes the quiet confidence of a skilled winegrower—one who is always seeking to coax further expressiveness from the land to which he returned.

Farming

Practicing Organic

Treatments

Copper and sulfur only

Ploughing

Annual ploughing to maintain vineyard health

Soils

Pliocene sands and kaolin clay in Lessona, red and yellow volcanic porphyric sands in Bramaterra

Vines

Trained in Guyot and planted at c. 3,000 vines/ha, vines average 25 years old and are propagated via Selection Massale. Oldest Croatina vines are trained in local Maggiorina trellising system

Yields

Controlled through pruning and debudding, yields average 50-60 hl/ha

Harvest

Entirely manual, from late September to late October

Sourcing

Entirely estate fruit

Fermentation

Following total destemming, wines ferment with indigenous yeasts in tronconic Slavonian oak tini or stainless-steel tanks. Cuvaison lasts c. 30 days for Nebbiolo and Vespolina, 10-15 days for Croatina

Extraction

Wines see daily pumpovers during cuvaison

Chaptalization

None

Pressing

Vertical basket press

Malolactic Fermentation

Spontaneous, in botti in the spring following alcoholic fermentation

Élevage

Bramaterra and Lessona age 20-24 months in large, neutral Slavonian oak botti; Delamessola and Rosso Noah age 6-12 months in large, neutral Slavonian oak botti

lees

Wines are racked following malolactic and remain on their fine lees until assemblage prior to bottling

Fining and Filtration

Wines are unfined and unfiltered

sulfur

Applied after fermentation, after malolactic, at racking, and at bottling, with c. 70 mg/l tota

Farming

Practicing Organic

Treatments

Copper and sulfur only

Ploughing

Annual ploughing to maintain vineyard health

Soils

Pliocene sands and kaolin clay in Lessona, red and yellow volcanic porphyric sands in Bramaterra

Vines

Trained in Guyot and planted at c. 3,000 vines/ha, vines average 25 years old and are propagated via Selection Massale. Oldest Croatina vines are trained in local Maggiorina trellising system

Yields

Controlled through pruning and debudding, yields average 50-60 hl/ha

Harvest

Entirely manual, from late September to late October

Sourcing

Entirely estate fruit

Fermentation

Following total destemming, wines ferment with indigenous yeasts in tronconic Slavonian oak tini or stainless-steel tanks. Cuvaison lasts c. 30 days for Nebbiolo and Vespolina, 10-15 days for Croatina

Extraction

Wines see daily pumpovers during cuvaison

Chaptalization

None

Pressing

Vertical basket press

Malolactic Fermentation

Spontaneous, in botti in the spring following alcoholic fermentation

Élevage

Bramaterra and Lessona age 20-24 months in large, neutral Slavonian oak botti; Delamessola and Rosso Noah age 6-12 months in large, neutral Slavonian oak botti

Lees

Wines are racked following malolactic and remain on their fine lees until assemblage prior to bottling

Fining & Filtration

Wines are unfined and unfiltered

Sulfur

Applied after fermentation, after malolactic, at racking, and at bottling, with c. 70 mg/l tota

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Growers