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.
Braida di Giacomo Bologna 2018 Barbera d’Asti "Bricco Dell’Uccellone" DOCG
Grapes: 100% Barbera
16% ABV
Vineyards:
The Bricco dell’Uccellone vineyard is located on a 6-hectare southern-facing slope in Bricco, near Rocchetta Tanaro. The vineyard’s name originates from the playful nickname of a local woman, “l’uselun” (the big bird), and the area’s name, “Bricco.” The soils, known as medio impasto (a blend of clay and yellow sand), enhance the aromatic intensity and savoury character of the wine.
Winemaking and History:
When Giacomo Bologna first launched Bricco dell’Uccellone in 1982, it caused controversy due to its use of French oak barriques for aging—a technique not commonly associated with Barbera at the time. However, this bold move elevated the status of Barbera, helping to position it as a world-class wine. By reducing yields and introducing oak aging, Bologna transformed Barbera from a simple table wine into a complex, age-worthy expression. The wine is aged for 12 months in French barrique, lending structure and depth, while maintaining the grape's signature vibrancy.
Appearance:
Deep ruby red with purple highlights, reflecting the wine’s concentration and youthful energy.
Nose:
An expressive bouquet reveals layers of blackberries, sour cherries, and plums, accented by sweet spices, liquorice, and hints of smoke. Floral notes of violet and the subtle influence of oak—offering aromas of vanilla and toasted cocoa—add complexity to the nose.
Palate:
The palate is full-bodied and opulent, with ripe dark fruits such as black cherry and blackberry. Bright acidity lifts the wine, balancing its richness and ensuring freshness. The tannins are smooth yet structured, providing depth without overwhelming the fruit. Flavours of dark chocolate, balsamic, and a lingering smokey finish give the wine multi-dimensionality, with the oak influence subtly woven throughout.
Food Pairing:
This Barbera is ideal for pairing with braised meats, osso buco, and wild game such as venison or duck. Its vibrant acidity also complements tomato-based dishes like pappardelle with wild boar ragu or lasagna. For cheese pairings, opt for aged selections such as Parmigiano-Reggiano, Pecorino, or Taleggio.
Scores:
- 95 points from James Suckling
- 94 points from Robert Parker's Wine Advocate
- 93 points from Wine Spectator
Aging Potential:
While drinking beautifully now, this vintage will continue to develop over the next 10-15 years, gaining complexity with notes of leather, tobacco, and truffle.
More from Braida di Giacomo Bologna
