This Bricco dell'Uccellone is the flagship wine of the Braida winery, and that's no lie. A wine straight out of a fairy tale, that of the Barbera King of Piedmont. After all, that's what it's called. This nickname comes from the methods Giacomo Bologna developed in the 1980s. He favored a new winemaking method and introduced the Barbera grape: hand selection, temperature-controlled fermentation, and aging in new French oak. This technique is still used today, not only by Braida but by many other wineries. He was clearly a key figure in Piedmontese viticulture.
The best wine from Braida
From a single vineyard on a steep hill in Rocchetta Tanaro, in the DOC Barbera d'Asti. A woman whose nose resembled a bird's beak and who always wore all black once lived on this hill. This is how she earned her nickname L'Uccellone (the big bird), a name this wine still evokes. The Barbera d'Asti "Bricco dell Uccellone" from Braida is undoubtedly one of the finest wines from the winery founded by Joseph Bologna in 1961. The Barbera d'Asti Bricco dell Uccellone from Braida is an example of a top-quality wine from the vineyards in Rocchetta Tanaro, which are situated 160 meters above sea level on soils rich in clay and sand. These soils give Braida's wines their rich aromas and structure. Characteristics of this Barbera d'Asti are that the wine matures in barrique for 12 months, followed by maturation in the bottle for at least another year.
Full and very powerful this Bricco dell'Uccellone
This is truly a beautiful wine, and just compare it to a good Barolo—who wins? Yes, that's a good question. As soon as the bottle is opened, we smell aromas of herbs, red berries, undergrowth, mint, vanilla, and licorice. The wine bleeds a beautiful deep red with an orange shimmer in the glass and offers a wealth of impressions on the palate. The palate is pampered with nuances of black and red fruit, abundant spices, and just the right amount of oak. Swirl this wine vigorously in your mouth, and it will surprise you with flavors of vanilla, licorice, and a touch of fresh plum.
2021
