"Il Bacialé" Monferrato Rosso DOC 2014

The creation of Il Bacialé

The name Il Bacialé refers to the Piedmontese matchmaker who united couples, much like how this wine blends Barbera, Merlot, Cabernet Sauvignon, and Cabernet Franc into a harmonious marriage. The grapes are sourced from the family vineyards in Castelnuovo Calcea, San Marzano Oliveto, and Rocchetta Tanaro, areas renowned for their terroir.

Grapes and vineyards

Each grape contributes unique qualities: Barbera brings freshness, while the French varietals add structure and elegance. The vineyards sit in prime areas, benefiting from the varying soils and microclimates to balance richness and vibrancy.

Winemaking

Each grape variety is vinified separately, with Barbera aged in large Slavonian oak barrels, while the French varietals mature in French barriques. After separate aging, the wines are blended and further aged in large casks for perfect integration.

Appearance

Deep ruby red with purple highlights.

Nose

Enticing aromas of blackberries, plums, black pepper, and walnuts, with delicate hints of cedar and floral notes as the wine opens.

Palate

Full-bodied, with juicy blackberries, dark cherries, and ripe tannins. Barbera’s lively acidity balances the richness of the French varietals, creating a long, smooth finish with spice, dark chocolate, and cedar notes.

Food pairing

Ideal with roast meats, venison, wild boar, and rich pasta sauces. Pairs wonderfully with aged cheeses like Pecorino and Taleggio.

Accolades

89 points from Wine Spectator

Aging potential

While drinking well now, the 2014 vintage will evolve over the next 5-7 years, with tertiary notes of leather, tobacco, and truffle emerging.

Background story

Braida, established by the late Giacomo Bologna, is synonymous with Barbera at its very best. Inspired by the great French wine regions he visited, notably Burgundy, Giacomo believed that Barbera could rival the world's finest wines. In 1961, he produced his first lightly effervescent Barbera. Continuing his quality journey through experimental vineyard plantings, reduced yields, and late harvesting, he caused a stir by being the first to age Barbera in small oak barrels in 1982, the original “Super Barbera”.

This led to the creation of the renowned crus: Uccellone, Bricco della Bigotta, and Ai Suma. Success and recognition were not achieved overnight, but Giacomo's sustained persistence led to Bricco dell’Uccellone being regarded as not only one of the finest wines of Barbera but one of the finest red wines of Italy. Today, his daughter Raffaella manages the winery, and his son Giuseppe oversees growing and production, with their spouses handling exports and administration. This family operation values the environment, tradition, and heartfelt passion, resulting in wines that evoke deep emotions. Their uncompromising pursuit of quality, devotion to the terroir, innovation, and sustainability are matched by their genuine conviviality and warmth of welcome. We have had the absolute pleasure of collaborating with them for over 20 years.