Langhe e Monferrato: Tour & Wine tasting of Agliano Wines
Discover the winemaking process with a guided tour of a winery in Agliano Terme. Learn about the winemaking process from grape to bottle, and taste a selection of wine...
Profile
Structure
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 above is our own.
In the glass
What it pairs with
- Agnolotti del plin Barbera's acidity cuts the rich meat filling.More wines for pasta with ragù →
- Salumi platter The wine's fruit and acidity refresh against cured meats.More wines for charcuterie and cured meats →
- Vitello tonnato Acidity lifts the cold veal and tuna.More wines for fish →
With cheese
Ossolano
Local tradition Barbera d'Asti is one of the four reds Qualigeo names for Ossolano. Its high acidity and moderate tannin cut through the elastic, savoury paste without covering the herbal pasture flavour, a softer match than Barolo.
Raschera
Our pick Raschera is delicate and only moderately piquant, savoury when aged. Barbera d'Asti's high acidity lifts the supple ivory paste, and its moderate tannin leaves the mild, fragrant flavour of the cheese intact.
How to serve Braida Bricco dell'Uccellone
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- 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.
- 1982Giacomo 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
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