At a glance

Producer

Braida (di Giacomo Bologna)

Region

Piedmont, Italy

Grape variety

Barbera

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$45-$70 USD

Tasting profile

Intensely aromatic with ripe black cherry, plum, blackberry, subtle spice, sweet tobacco, toast, and violet. Palate is bold and juicy, alive with vibrant acidity, velvety tannins, and a touch of vanilla/oak. Powerful yet elegant.

Evolution: With 3-7 more years, expect emerging notes of leather, dried fig, cocoa, autumnal earth, and balsamic complexity; tannins will further integrate.

At peak: Complex layers of red/black fruit, secondary oak spice, and developing savory/umami depth, with balanced structure and long, fresh finish. Harmonious and multidimensional.

Structure

Acidity

High (classic for Barbera)

Tannins

Medium to medium-plus, ripe and polished

Alcohol

14.5% ABV (typical range 14-15%)

Aging potential

8-15+ years; peak 6-10 years post-vintage

Drinking window

Peak drinking

2025 to 2029

Optimal window

2023 to 2032

Current status

Can drink now & improve with age

Current condition

Vibrant, structured, developing tertiary notes but mostly primary and secondary. Suitable for short- to mid-term cellaring.

Barbera's acidity, polished tannins, and Bricco dell’Uccellone’s robust style ensure excellent aging. Peak will be reached as tertiary aromas and integration develop, particularly between years 6 and 10 from vintage, after which fruit intensity may slowly decline but complexity will persist.

Food pairing

Rich Piedmontese cuisine (Agnolotti, Brasato al Barolo), roast lamb, osso buco, grilled steak, aged cheeses, mushroom risotto, or wild game.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1-2 hours) — To open up aromatics and soften primary fruit; this wine is structured and youthful, benefitting from some air.

Sustainability

Sustainability score: 7/10

Focus on sustainable vineyard management: cover crops, reduced synthetic input, integrated pest management, biodiversity preservation. Recent investments in water treatment, solar for part of energy needs, and lighter glass packaging. Local oak barrels sourced.

Braida has made significant strides toward sustainability, incorporating eco-friendly viticulture and greener energy solutions. While not fully certified organic or biodynamic, they exceed regional minimums and participate in recognized sustainable winegrowing programs (notably The Green Experience). Packaging is improving with lighter bottles and local materials, and water/energy management shows ongoing investment. Exporting to international markets increases the overall footprint, but on balance Braida is a commendably progressive producer with room for further gains.