Structure

Bodyfull
Tanninmedium
Acidityhigh
Sweetnessdry
Finishlong

Drinking window

Best 6 to 20 years from vintage.
vintage6 yrs20 yrs22 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

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.

How to serve Braida Bricco dell'Uccellone

Allow 95 minutes from open to pour.

  1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
  2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
  4. Pair with. Agnolotti del plin, Salumi platter, Vitello tonnato. Match the wine's structure to the dish's fat and salt.

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 · visiting guide
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

Frequently asked about Braida Bricco dell'Uccellone

What does Braida Bricco dell'Uccellone taste like?

Structurally full-bodied, medium tannins, high acidity with a long finish. Giacomo Bologna's barrique-aged Barbera that reshaped the grape as a serious, age-worthy red, a rich, deep wine from old Rocchetta Tanaro vines.

When should I drink Braida Bricco dell'Uccellone?

Drink 6 to 20 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Braida Bricco dell'Uccellone?

Agnolotti del plin is the canonical pairing. Other strong matches include Salumi platter and Vitello tonnato. Barbera's acidity cuts the rich meat filling.

What grapes are in Braida Bricco dell'Uccellone?

The blend is Barbera (100%). The wine is classified as Barbera d'Asti DOCG.

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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