About this wine
Bricco della Bigotta is one of Braida's three legendary single-vineyard Barberas, first produced in 1985 following the pioneering success of Bricco dell'Uccellone. The wine is sourced from the Bigotta hillside vineyard in Rocchetta Tanaro, in the heart of the Asti hills. After hand-harvesting and roughly 20 days of temperature-controlled maceration on the skins, the wine ages for about 15 months in French oak barriques followed by further refinement in bottle before release. The result is a deep ruby-garnet Barbera d'Asti DOCG with an opulent, intense nose of liquorice, violet, plum and vanilla, layered with blackberry and black-cherry compote, mocha and dark earthy notes. On the palate it shows Barbera's signature vibrant acidity wrapped in a dense, vigorous structure, making it one of the most concentrated and age-worthy expressions in the Braida range.
One of Braida's three iconic barrique-aged Barberas — richer and more structured than everyday Barbera, a great introduction to how age-worthy this grape can be.
Sommelier's Note
"If Bricco dell'Uccellone rewrote Barbera's reputation, Bricco della Bigotta refined it — a denser, more brooding sibling that proves single-vineyard Barbera belongs among Piedmont's great reds."
Food Pairings
A natural match for Piedmontese classics such as braised beef in Barolo, brasato, game and roasted lamb with rich sauces, as well as aged cheeses like Parmigiano Reggiano and Castelmagno. Its structure and acidity also stand up well to grilled unagi glazed in a sweet-savoury tare sauce.
When to drink it
Special dinners, celebratory meals, and gifting to wine enthusiasts.
Specs
- Grape Varieties
- Barbera
- Style
- Red
- Alcohol
- 15.5%
- Price Range
- ¥12,000-16,000
Terroir & Winemaking
Appellation: Barbera d'Asti DOCG. Grape: 100% Barbera. Single vineyard: Bigotta cru, Rocchetta Tanaro (Asti hills, Piedmont), clay-sandy soil. Harvest: hand-picked. Vinification: approx. 20 days of temperature-controlled maceration on the skins. Ageing: approx. 15 months in French oak barriques (225L), followed by additional bottle ageing before release. ABV: approx. 15.5%. First vintage: 1985.
Frequently Asked Questions
- What makes Bricco della Bigotta different from Bricco dell'Uccellone?
- Both are single-vineyard, barrique-aged Barberas from Braida, but they come from different hillside vineyards in Rocchetta Tanaro. Bricco della Bigotta (first vintage 1985) is often described as slightly more brooding and earthy, with a touch more structure, compared to Uccellone's more overtly fruit-driven style.
- How long can Bricco della Bigotta age?
- Thanks to its dense structure and Barbera's naturally high acidity, well-stored bottles can develop positively for 10-15 years or more from vintage, gaining notes of dried fruit, tobacco and forest floor.
- What food pairs best with Bricco della Bigotta?
- Rich, savoury dishes — braised red meats, game, roasts with intense sauces, and aged hard cheeses — match the wine's concentration and tannic structure best.
- Is Bricco della Bigotta oaked?
- Yes. After about 20 days of maceration on the skins, the wine ages roughly 15 months in French oak barriques (225L) before further bottle ageing, giving it notes of vanilla and toast alongside its dark fruit core.
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