Vineyards and winemaking
La Monella is made from 100% Barbera grown in the Monferrato hills. The variety's bright acidity and exuberant red-fruit character make it especially well suited to this lightly sparkling expression, which is intended to feel immediate, cheerful and refreshingly direct.
Temperature-controlled fermentation preserves the fruit and fragrance, while a second fermentation in pressurised tank creates the gentle frizzante sparkle. The 2020 was made for youthful enjoyment, and should be served cool to emphasise its freshness and lively texture.
Tasting notes
Appearance
Vivid purple-ruby with a bright, lightly foaming mousse.
Nose
Explosive aromas of sour cherry, wild strawberry and redcurrant are joined by violet and a fresh, vinous note.
Palate
Juicy and buoyant, with fine bubbles lifting crunchy red fruit and Barbera's appetising acidity. Soft tannins give just enough grip, while the finish is dry, brisk and filled with cherry and cranberry.
Food pairing
Serve lightly chilled with salami and coppa, pork and fennel sausages, pizza with spicy nduja, or a rich tomato-based pasta bake. The gentle fizz and acidity make it particularly useful with salty, fatty or mildly spiced dishes.
Background story
La Monella means “the naughty girl”, a name chosen by Giacomo Bologna for Barbera at its most playful. His first lightly sparkling Barbera was bottled in 1961, long before the oak-aged crus that later made Braida internationally famous, and the wine remains an affectionate link to those beginnings.
Its unbuttoned character reveals an important side of the family's philosophy: serious attention in the vineyard does not require solemnity at the table. Sommelier's Choice has worked with Braida for more than two decades, drawn as much to this warmth and personality as to the estate's technical ambition.
