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

First made in 1982 by Giacomo Bologna, Bricco dell'Uccellone was the wine that transformed Barbera from an everyday red into a serious, barrique-aged, age-worthy bottling.

  1. 1982 — Giacomo Bologna makes the first Bricco dell'Uccellone

Facts

Producer
Braida
Grapes
Barbera (100%)
Classification
Barbera d'Asti DOCG
ABV
15.0%
Price
EUR 45 to 80 at retail
Drinking window
6 to 20 from vintage
First vintage
1982

Tags

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