Profile of Braida

The Italian red Barbera grape accounts for more than 50 percent of all the vineyards planted in Piedmont. A hardy and exuberant varietal, it’s appreciated for its adaptability; a Barbera can be anything from cherry-scented and cheery, to rich and robust, to smooth and sultry. Yet the grape was not always so valued here. It owes its skyrocketing prominence almost solely to one man: Giacomo Bologna. In the 1960s this now-legendary winemaker was the first person to prove that, under the right planting and ageing conditions, Barberas could rank with the great wines of the world.

The son of a winemaker, Giacomo Bologna established the small Braida Winery in Rocchetta Tanaro, in the province of Asti, Piedmont, in 1961. By the early 1980s Braida di Bologna Giacomo had produced three stellar crus: Uccellone, Bricco della Bigotta and Ai Suma, a “Super Barbera”, extremely high quality wines and some of the most famous in Italy. By planting with care and then ageing the wines in small, French oak barrels in order to compensate for Barbera’s lack of tannins, Bologna was able to stun the Piedmont wine world by creating deeply flavorful, complex wines out of a variety normally considered to be an acidic filler.

These days, Bologna’s widow, Anna, and children, Raffaella and Giuseppe, run the wine estate. With their state-of-the-art cellars and forward-thinking work ethic, they have made Braida one of the most-respected wineries in Piedmont. Their wines – most of them made from indigenous varieties – are well known among wine lovers as being refreshing, easy-to-drink ambassadors of the region. Highly rated wines include Il Bacialé, an elegant blend made with Barbera and Pinot Nero, Cabernet Sauvignon and Merlot; Montebruna, made in a large wooden barrel according to ancient tradition; Brachetto d’Acqui, a sparkling, fresh and delicate red; and Moscato d’Asti (“Vigna Senza Nome”), an elegant, aromatic wine.

Wines produced

  • Bricco dell’Uccellone

    DOC Barbera (14.5° alc./vol.)

  • La Monella

    DOC Barbera (12.5° alc./vol.)

  • Brachetto d’Acqui

    DOCG Brachetto (5.5°alc./vol.)

  • Vigna Senza Nome

    DOCG Moscato (5.5° alc./vol.)

  • Grignolino d’Asti

    DOC Grignolino (12.5° alc./vol.)

  • Il Bacialè

    DOC Barbera, P.Nero,Cab.S,Merlot- (13.5° alc./vol.)

  • Montebruna

    DOC Barbera (13.5° alc./vol.)

  • Ai Suma

    DOC Barbera (15° alc./vol.)

  • Bricco della Bigotta

    DOC Barbera (14° alc./vol.)

  • Dolcetto d’Alba Serra dei Fiori

    DOC Dolcetto (12.5° alc./vol.)

Winery details

Braida

Via Roma n.94
14030 Rocchetta Tanaro (Asti)
Tel +39 0141 644113
Fax +39 0141 644584

Appellation
Barbera d'Asti, Brachetto d'Acqui, Dolcetto d'Alba, Langhe, Moscato d'Asti, Monferrato Province: Asti (Piedmont)
Founded
1961
Area under vine
56 Ha
Age of vines
12 to 35 years old
Oak barrel origin
Reserva wines such as Bricco dell’Uccellone, Bricco della Bigotta and Ai Suma Barbera’s are aged in small French oak barrels (225 L) for 6 to 18 months. Montebruna and Il Bacialè blend are aged by one year in large oak barrels.
Winemaker
Giuseppe Bologna
Owner
Anna, Raffaella and Giuseppe Bologna
Grape varietals
Barbera, Moscato, Grignolino, Merlot, Pinot Noir, Cabernet Sauvignon, Chardonnay, Riesling.

More information

If you would like us to customize an exclusive, luxury tour for you, get in touch with us and let us know your travel plans. We offer luxury food and wine tours for private groups of minimum 2 guests. All of our private, chauffeured tours are available year round upon request.

Contact us for your personalized quote!
Cellar Tours Private Luxury Food & Wine Tours

Cellar Tours

Cellar Tours is a Luxury Travel Specialist, operating since 2003 and offering exclusive Mercedes chauffeured Gourmet Vacations in Chile, France, Italy, Ireland, Portugal, South Africa, and Spain. We specialize in luxurious custom designed vacations, events and incentives related to food and wine. We are proud members of Slow Food, UNAV (Travel Agency Association in Spain), and the IACP (International Association of Culinary Professionals).

Recommended by