Braida Bricco dell’Uccellone Barbera d’Asti DOCG 2012

Winery Background and History

Braida, established in the 1960s by Giacomo Bologna in Rocchetta Tanaro, Piedmont, revolutionized the perception of Barbera wines. Giacomo introduced innovative techniques, including aging Barbera in French oak barriques, to elevate its status from a simple table wine to a complex, age-worthy red. The winery remains family-owned, with Giacomo’s children, Raffaella and Giuseppe Bologna, continuing his legacy by producing wines that blend tradition with modernity, showcasing the potential of Barbera on the international stage.

Producer and Wine Maker

Raffaella and Giuseppe Bologna, Giacomo’s children, now helm Braida. Both trained oenologists, they uphold their father’s pioneering spirit, focusing on meticulous vineyard management and innovative winemaking. Their approach emphasizes low yields, careful grape selection, and aging in French oak to produce Barbera wines with depth, elegance, and longevity, solidifying Braida’s reputation as a benchmark producer in the region.

Vineyards and Micro Climate

The Bricco dell’Uccellone vineyard is situated in Rocchetta Tanaro, within the Monferrato area of Piedmont. This region benefits from a continental climate with hot summers and cold winters, ideal for Barbera cultivation. The vineyard’s calcareous-clay soils and south-facing slopes ensure optimal sun exposure and drainage, contributing to the grapes’ concentration and the wine’s rich, structured profile.

Vinification & Aging Methods

Harvested in late September, the Barbera grapes undergo temperature-controlled fermentation with extended maceration to extract color and tannins. Post-fermentation, the wine is aged for 15 months in new French oak barriques, imparting complexity and integrating tannins. After bottling, it rests for an additional 12 months before release, allowing flavors to harmonize and the wine to achieve its signature balance.

Tasting notes

The 2012 Bricco dell’Uccellone displays a deep ruby hue with garnet reflections. Aromas of ripe black cherries, plums, and violets intertwine with notes of vanilla, licorice, and sweet spices. On the palate, it is full-bodied and velvety, with layers of dark fruit, cocoa, and a hint of balsamic. The wine’s vibrant acidity balances its richness, leading to a long, elegant finish with lingering spice and fruit nuances.

Food & Wine Pairing

This Barbera pairs excellently with hearty dishes such as braised beef, lamb shanks, and game meats. Its acidity cuts through rich sauces, making it suitable for pasta with ragu or aged cheeses like Parmigiano-Reggiano. For a regional pairing, enjoy it with Piedmontese specialties like agnolotti del plin or bollito misto, where the wine’s structure complements the flavors.

Service Methods and Temperatures

Serve at 18°C (64°F) in large, tulip-shaped red wine glasses to enhance its aromatic complexity. Decanting for an hour is recommended to allow the wine to breathe and reveal its full bouquet. This preparation ensures a harmonious tasting experience, highlighting the wine’s depth and elegance.

Storage and Aging Potential

Store bottles horizontally in a cool, dark cellar with consistent temperatures between 12–15°C (54–59°F). The 2012 vintage has excellent aging potential; under proper conditions, it can mature gracefully for 10–15 years, developing tertiary aromas of dried fruits, leather, and earthy nuances, adding complexity to its already rich profile.

Grape Varietals & percentage used

100% Barbera

ABV (Alcohol by Volume)

16.0%

Scores

• Wine Advocate: 93 points

• Robert Parker: 93 points
  

• Falstaff: 95 points