In the glass

Full-bodiedMedium tanninHigh acidityDryLong finish

What it pairs with

  • Agnolotti del plin
    Barbera's acidity cuts the rich meat filling.
  • Salumi platter
    The wine's fruit and acidity refresh against cured meats.
  • Vitello tonnato
    Acidity lifts the cold veal and tuna.

History

Ai Suma, dialect for here it is, is Braida's late-picked, super-concentrated Barbera, made only in exceptional years.

  1. 1989 — Braida introduces the late-harvest Ai Suma

Facts

Producer
Braida
Grapes
Barbera (100%)
Classification
Barbera d'Asti DOCG
ABV
15.5%
Price
EUR 50 to 90 at retail
Drinking window
6 to 20 from vintage
First vintage
1989

Tags

barbera cellar worthy dry full body high acid medium tannin mood bold mood savoury occasion cellar occasion special old vines old world pairs with aged cheese pairs with charcuterie pairs with red meat price premium still red
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