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. vintage:
Braida di Giacomo Bologna Il Bacialé 2010 Monferrato Rosso DOC
Grapes: 60% Barbera, Merlot, Cabernet Sauvignon, Cabernet Franc
ABV: 13.5%
Vineyards & Name Origin:
The name Il Bacialé originates from the 19th-century Piedmontese matchmaker, who arranged marriages between young men and women. The matchmaker, or Bacialé, sealed these unions with a kiss (bacio), just as this wine unites the freshness and vibrancy of Barbera with the richness and depth of Merlot, Cabernet Sauvignon, and Cabernet Franc. The grapes for Il Bacialé come from the family’s vineyards in Castelnuovo Calcea, San Marzano Oliveto, and Rocchetta Tanaro, where the differing soils and microclimates provide a unique expression of each varietal, much like a well-matched couple.
Winemaking:
Each grape variety is harvested and vinified separately, undergoing fermentation in stainless steel tanks to preserve their freshness. Barbera is aged in large Slavonian oak barrels, while the French varietals are aged in small French barriques. After 12 months of separate aging, the wines are blended, followed by an additional 12 months of aging in large casks, and then bottled for another year to achieve perfect integration.
Appearance:
The wine exhibits a deep ruby red with garnet hues, indicative of both its richness and maturity.
Nose:
On the nose, it offers spicy aromas of blackberries, dark cherries, and a touch of plum, complemented by subtle hints of black pepper, walnuts, and a light smoky character as the wine evolves.
Palate:
The 2010 vintage is full-bodied, with a core of ripe black fruits, balanced by smooth, ripe tannins. The Barbera provides a lively acidity that elevates the fruit and freshness, while the French varietals add depth and texture. The finish is long, with lingering notes of dark chocolate, spice, and a hint of cedar. This vintage is known for its seamless integration of flavours, creating a smooth and complex drinking experience.
Food Pairing:
Perfect with roast meats, game dishes such as venison, and rich pasta. It also pairs wonderfully with aged cheeses like Pecorino and Taleggio.
Scores:
- 89 points from Wine Spectator
Aging Potential:
This vintage is drinking beautifully now, but will continue to develop more complexity over the next 5-7 years, with tertiary notes like leather and tobacco emerging.
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