The creation of La Monella
La Monella, meaning "the naughty girl," was conceived by Giacomo Bologna as a playful and vibrant expression of Barbera, capturing the grape’s lively and irrepressible nature. This frizzante-style wine is a reflection of Giacomo’s innovative approach to winemaking, creating something fresh and exciting within the Piedmontese tradition. The vineyards are located in the Monferrato hills, where mineral-rich soils and a temperate climate enhance Barbera's bright acidity and fruit-forward character.
Grapes and vineyards
The grapes are harvested from the family’s vineyards in the Monferrato hills, where the ideal combination of climate and soils helps bring out Barbera’s natural liveliness and acidity.
Winemaking
The grapes undergo temperature-controlled fermentation to preserve their bright aromatics and freshness. A second fermentation occurs in pressurized tanks, giving the wine its frizzante character. This method highlights Barbera’s playful, fruity side, making La Monella a fun and refreshing wine designed to be enjoyed young.
Appearance
Bright, deep ruby red with lively bubbles that reflect its energetic personality.
Nose
An intense and fragrant nose filled with aromas of red berries, particularly sour cherries, alongside floral notes of violet and a subtle earthy undertone, adding complexity.
Palate
Fresh and lively, with vibrant red fruit flavours like sour cherry and cranberry. The light fizz from the frizzante bubbles enhances its refreshing quality, while the acidity and tannins create balance. The finish is juicy and rounded, making it incredibly drinkable and spirited.
Food pairing
La Monella pairs perfectly with cold meats, pasta dishes, spicy stews, boiled meats, and mixed grills. Its light fizz and vibrant character make it an excellent companion to Mediterranean and Italian cuisine, especially when paired with grilled meats or fowl.
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.
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