Grapes
Made with 100% Barbera grapes in the hills planted with vines owned in Rocchetta Tanaro.
In the Cellar
20 days’ maceration on skins, followed by 15 months in barriques and another year in the bottle.
Tasting
A ruby red colour with purple tints. A rich, intense and persistent perfume, well-evolved, with sensations of liquorice, violet, plum and vanilla. Fruit and spice emerge on the palate, with flavours ranging from roast coffee to stronger yet nicely balanced spices, vigorous and intense. Its rich expression is due to the spices that envelop the flavour of ripe plum (the most evident fruit), conveying a suave and potent touch. Ideal with roast meat, game and hard cheeses
The Italian red Barbera grape accounts for more than 50 percent of all the vineyards planted in Piedmont. A hardy and exuberant varietal, it’s appreciated for its adaptability; a Barbera can be anything from cherry-scented and cheery, to rich and robust, to smooth and sultry. Yet, the grape was not always so valued here. It owes its skyrocketing prominence almost solely to one man: Giacomo Bologna. In the 1960s, this now-legendary winemaker was the first person to prove that, under the right planting and aging conditions, Barberas could rank with the great wines of the world.
The son of a winemaker, Giacomo Bologna established the small Braida Winery in Rocchetta Tanaro in Asti, Piedmont, in 1961. By the early 1980s, Braida di Bologna Giacomo had produced three stellar crus: Uccellone, Bricco della Bigotta, and Ai Suma, a “Super Barbera,” extremely high-quality wines and some of the most famous in Italy. By planting with care and then aging the wines in small, French oak barrels to compensate for Barbera’s lack of tannins, Bologna was able to stun the Piedmont wine world by creating deeply flavorful, complex wines out of a variety normally considered to be an acidic filler.
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