2006 Barbera d'Asti, Bricco della Bigotta, Braida, Piedmont, Italy

Braida

Braida was established by the late Giacomo Bologna. His father had owned a vineyard in Rocchetta Tanaro where he grew Barbera but he was not, by nature, a vigneron. By contrast Giacomo was passionate abut producing wine and early in life he began visiting the classic French wine regions to study the ways of the great French winemakers. He had a deep conviction that that Monferrato's typical red wine could become one of the world's finest and frequently compared the vineyards of Robbhetta Tanaro and the Barbera grape with the terroir of Burgundy and Pinot Noir.

In 1961 he produced his first Barbera, La Monella - a pure, slightly sparkling example of Barbera with ripe, concentrated fruits. Giacomo was the first to conclude that the Barbera would age superbly in small oak barrels. In the 1980s, his three crus were born - Uccellone, Bricco della Bigotta and Ai Suma.

Braida is also making a wine from the ancient Piedmontese grape variety, Grignolino, which thrives only on the sandy calcareous soils that are responsible for the region’s sparkling wines: those of Asti and Alessandria. And as with the region’s other star, Nebbiolo, the lighter the colour the more refined the wine.

The estate is now run by Giacomo's widow, Anna and his children, Beppe and Raffaella and while all the wines are highly acclaimed it is the Bricco dell'Uccellone which is now recognised as one of the classic crus of Italy.

Barbera d'Asti

Barbera is a red wine grape variety native to the Piedmont region of Italy, particularly prominent in the provinces of Asti and Alessandria. It is one of Italy's most widely planted grape varieties, prized for its high yields, adaptability to various soil types, and ability to retain acidity even in warm climates. The Barbera grape typically produces wines with bright acidity, moderate tannins, and deep color, making it a versatile choice for winemakers.

In terms of flavour profile, Barbera wines often showcase a spectrum of red and black fruit flavors, such as cherry, raspberry, plum, and blackberry, along with hints of spice, licorice, and sometimes floral notes. The acidity in Barbera wines provides freshness and structure, balancing the fruitiness and contributing to their food-friendly nature.

Barbera is known for its approachability and versatility, as it can be crafted into a range of styles, from light and fruity wines for immediate enjoyment to more complex and age-worthy expressions. While Barbera wines are commonly enjoyed young for their vibrant fruitiness, some producers also age them in oak barrels to impart additional layers of complexity and texture.

Overall, Barbera is cherished by wine enthusiasts for its reliable quality, food-pairing versatility, and the wide array of expressions it offers, ranging from easy-drinking everyday wines to more profound and cellar-worthy bottlings.

Barbera

Barbera is planted extensively in Piedmont and south-west Lombardy and accounts for over 50% of the wine produced in the region. The majority is sold simply as Barbera del Piemonte, but the best wines are the DOCs, Barbera d'Alba and Barbera d'Asti. It ripens late (after Dolcetto but before Nebbiolo).

The wines are usually ruby red in colour with notably low levels of tannins. They have a pronounced acidity that can be accentuated by overproduction. Barbera wines range from light, tart mouthwashers through to powerful, intensely flavoured wines that require extended cellaring.