Braida
Barbera d'Asti Bricco della Bigotta 2021
| Bezeichnung | DOCG Barbera d'Asti |
|---|---|
| Alkoholgehalt | 16.0% nach Volumen |
| Gebiet | Piedmont (Italy) |
| Rebsorten | 100% Barbera |
| Reifung | Aged in barrique for 15 months and in bottle for a further year. |
- Type and origin: Still red wine from Piedmont, Barbera d’Asti DOCG 2020
- Vinification: 20 days on the skins, 15-18 months in barrique and 1 year in bottle
- Aromatic profile: Ripe plum, cherry, violet, liquorice, vanilla and balsamic notes
- Taste and structure: Dry, vigorous and balanced, mature tannins and persistent finish
- Serving and pairings: Decant for 1 hour, serve at 16-18 °C with braised meats, game and cheeses
Beschreibung
What kind of wine it is
Bricco della Bigotta by Braida is a red wine from Piedmont that brings out the best qualities of Barbera. Characterised by a garnet ruby colour with violet highlights, it offers a layered bouquet where ripe plum, cherry and violet blend with balsamic notes, liquorice and vanilla. On the palate, it reveals a vigorous and balanced structure, supported by lively freshness and mature tannins. The flavours range from small dark fruits to warm spices, with elegant toasted hints of coffee leading to a long and persistent finish.
Where it comes from
The grapes come from the single vineyard Bricco della Bigotta, located in Rocchetta Tanaro in the heart of Monferrato, within the Barbera d’Asti area. The old vines benefit from an ideal south-west exposure and sink their roots into soils with a balanced composition of sand and calcareous clay. These pedoclimatic characteristics give the grapes a pronounced aromatic intensity and a pleasant mineral freshness. Braida’s approach enhances the origin of the fruit, interpreting the vocation of the terroir with constant artisanal precision.
How it is produced
The production process involves a twenty-day maceration on the skins, essential for extracting colour and polyphenolic substances. Once fermentation is complete, the wine matures for between fifteen and eighteen months in small oak barrels, enriching the aromatic profile with delicate toasted nuances. This is followed by a further year of bottle ageing, which harmonises the tannins and defines the structure. The result is an opulent and elegant expression, endowed with great ageing potential.
History and Curiosities
Produced from the single vineyard Bricco della Bigotta in Rocchetta Tanaro, this superb Barbera d’Asti DOCG embodies the visionary spirit of the Braida winery in Monferrato. Since 1961, thanks to the intuition of Giacomo Bologna, the estate has elevated the prestige of the grape variety with a pioneering spirit, focusing on artisan precision. Today, the estate, led by oenologist Giuseppe Bologna, creates a wine with a marked personality that enhances its connection to the land. The 2020 vintage, awarded 94 points by Falstaff and 91 by James Suckling, is confirmed as an absolute oenological excellence.
Verkostungsnotiz
Parfüm
Farbe
Geschmack
Servieren bei:
16 - 18 °C
Langlebigkeit:
10 - 15 years
Dekantierzeit:
1 hour
- Gründungsjahr: 1961
- Oenologe: Giuseppe Bologna
- Flaschen produziert: 700.000
- Hektar: 65
| Name | Braida Barbera d'Asti Bricco della Bigotta 2021 |
|---|---|
| Typ | Red still |
| Weinbezeichnung | Barbera d'Asti DOCG |
| Jahrgang | 2021 |
| Alkoholgehalt | 16.0% nach Volumen |
| Rebsorten | 100% Barbera |
| Land | Italy |
| Region | Piedmont |
| Anbieter | Braida |
| Geschichte | History and Curiosities Produced from the single vineyard Bricco della Bigotta in Rocchetta Tanaro, this superb Barbera d’Asti DOCG embodies the visionary spirit of the Braida winery in Monferrato. Since 1961, thanks to the intuition of Giacomo Bologna, the estate has elevated the prestige of the grape variety with a pioneering spirit, focusing on artisan precision. Today, the estate, led by oenologist Giuseppe Bologna, creates a wine with a marked personality that enhances its connection to the land. The 2020 vintage, awarded 94 points by Falstaff and 91 by James Suckling, is confirmed as an absolute oenological excellence. |
| Herkunft | Rocchetta Tanaro (AT) |
| Bodenzusammensetzung | Sand, clay, calcareous clay |
| Produktionsverfahren | Macerazione sulle bucce per 20 giorni; affinamento 15 8 mesi in barrique e 1 anno in bottiglia |
| Weinbereitung | 20 days of maceration on the skins; after fermentation, ageing for 15 8 months in barriques and 1 year in bottle |
| Reifung | Aged in barrique for 15 months and in bottle for a further year. |
| Allergene | Enthält Sulfite |