wine still
estate
14.0%
Braida Bricco dell'Uccellone Barbera d'Asti Superiore
Piedmont, Italy
About this product
The wine that changed Barbera's destiny. Giacomo Bologna's decision to age Barbera in new French barriques (first vintage 1982) shocked the Piedmontese establishment and created a new paradigm. Deep ruby-violet; dark plum, coffee, cedar, violets; full-bodied with round tannins and driving acidity that will support 15+ years of aging. The reference point for the appellation.
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Pairings
complement
casual
Bricco dell'Uccellone's Barbera acidity bridges the pizza's tomato; Piemonte's most food-friendly wine for Italy's most casual dish
classic
casual
complement
Pasta grain
Classic Piedmont terroir pairing: Barbera d'Asti and tajarin ragù is the regional archetype. The wine's acidity and dark fruit are made for this dish
classic
main
cleanse
Charcuterie cheese
Barbera is Piedmont's premier salumi companion: its acidity cuts through fat, its fruit complements the cured meat funk, and its tannins are gentle enough not to clash
classic
starter
cleanse
Meat poultry
Barbera's naturally high acidity acts as the ideal counterbalance to pork fat; dark fruit mirrors the caramelised meat surface
classic
main
complement
Pizza flatbread
Barbera's dark fruit and bright acidity are the classic Italian pizza companion; the smoky wood char echoes cedar notes from oak aging; nduja spice amplified by the wine's fruit
classic
casual
complement
pasta
Bricco dell'Uccellone's concentrated Barbera pairs with the rabbit ragu; the Asti terroir demands rich pasta preparation
classic
main
complement
food
Uccellone's Barbera concentration bridges the risotto with local Asti sausage; the Barbera both in the glass and in the dish
classic
main
complement
Meat poultry
Oak-aged Barbera has the structure to match braised beef's richness; the cedar notes echo slow-cooked connective tissue; acidity lifts the tomato base
established
main