Vineyards and winemaking
Rosso di Braida 2023 is a blend of Barbera, Cabernet Sauvignon and Merlot from Braida's Monferrato vineyards. Barbera brings cherry fruit and bright acidity, Cabernet supplies dark-fruit structure, and Merlot rounds the centre, creating a red with the depth and balance needed alongside steak.
The wine was born from a meeting of minds and palates between the Braida team, Sommelier's Choice and the staff of a fine-dining steak restaurant group. Fermentation in stainless steel protects the fruit, followed by maturation in large oak vessels to soften the tannins and add understated savoury spice.
Tasting notes
Appearance
Deep ruby-purple with excellent clarity and youthful concentration.
Nose
Black cherry and plum meet cassis, blackberry, cedar and a restrained note of vanilla.
Palate
Generous and polished, with red and black fruit carried by fresh acidity and fine, silky tannins. The blend has enough weight for grilled beef without becoming heavy, while cocoa, pepper and a touch of smoke shape the long, savoury finish.
Food pairing
Created with steak in mind, it is particularly good with sirloin and peppercorn sauce, ribeye cooked over charcoal, or fillet with a red-wine jus. It also suits portobello mushrooms with blue cheese or a rich beef lasagne. Decant briefly and serve at around 17°C.
Background story
This is a genuinely collaborative Braida wine rather than a retrospective selection. Sommelier's Choice helped shape the brief with Braida and an experienced restaurant team, seeking the freshness, structure and generosity required to perform reliably at the table with high-quality beef.
The project grew from a relationship with the Bologna family spanning more than twenty years. It preserves Braida's hallmark Barbera vitality while applying the family's blending experience to a bespoke purpose, making Rosso di Braida distinctive both in origin and in the role it was designed to fulfil.
