It's a Barbera - and it is a good one - but it is a Barbera. Before the Asti-lovers take their swing for a shit bashing - I am the Nebbiolo and Bordeaux guy. Barbera's have high acidity and low to middle tannins which is not really my cup of tea. This is my fourth bottle out of a batch of six and the last one I had a mere 5 years ago. it has become slightly lighter but no significant development of tertiary notes. Primary red cherries dominate with a hint of black pepper, some vanilla. Perfect table wine to have after a mid-week tennis match.
You can still keep it in your cellar for a couple of years, but personally, I will use the space for some nice Barolo;-).
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5 years on from the last note; time to try again. Surprised by the density still. I expected this to have lightened up more so than it has.
Color: still nearly opaque, dense, ruby core -> deep ruby rim. Dark fruit aromatics: sour black cherries, plums, anisette and vanilla. Palate not as silky smooth as 5 years ago -- seemed a bit more chunky this time around. Cherry/leather/Ouzo mixing together with great acidity and a long, well developed finish. That high alcohol still well contained to my mind (perhaps due the the excellent acidity). Very nice and holding well. I'm just a little surprised that there isn't more development of tertiary elements yet.
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- without decanting - Nose: Fresh, almost jumping nose, clear herbal spice aroma, tending towards eucalyptus. In addition, nice dark berries, black plums and some jam. Also noticeable are nice light secondary aromas, but more present is the tertiary side: some mocha and leather. With time, floral notes also develop in the glass. Very convincing, intense nose with a wonderful freshness! - Mouth: Intense on the palate, great acidity and already well integrated medium tannins. On the palate there are less tertiary aromas, strongly fruity at once more and more fruit compote. The length is great and we are carried by a lot of grip and the intoxicating acid structure (in both senses). - Does not necessarily need to be decanted, quite accessible. Nevertheless, this Bricco still has plus 5 years ahead of it. - 93-94P - super value buy!
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By the glass via Coravin at Agroturismo Ferdy, Val Brembana. Interesting to try this now 5 years since we tried it last ( Papies 89) and to find it quite so powerful and rich in the context of Barbera. Dark fruited, quite a lot of substance here, smoky feel, dark cherries. Dare we say still very much a young wine in need to evolve. 89
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Opera Wine 2017 - 100 Great Producers (Verona, Italy): A texturally pleasing wine, but not a wine of distinction; shallow sapidity, I guess might fit, at least for today's sample. For those that haven't had it, I recommend you pick some up, it can really be a gas when it's on - just maybe not this vintage. Today's bottle wasn't on, it was just there. When it's on, it can really be hard to put down. I've walked these vineyards many times over the years, I see more potential here even if I haven't been finding so much of it (realized) lately. Drink now.
Double decanted then SO'd for a few hrs, deep ruby, classic Barbera nose & taste of dark & red fruit with spice, mod. tannins, long finish; I love this & drinking at peak IMHO, went beautifully with veal parm
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One of our favorite d'asti''s. A big and bold masculine wine, meaty, chewy, dark chocolate, leather, tobacco, tar. Has what it takes to go longer than I can keep fingers off it.
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Double decanted then SO'd for a few hrs, deep ruby, classic Barbera nose & taste of dark & red fruit with spice, mod. tannins, long finish; perfect with a mid week pizza! IMHO, this wine does best in warmer vintages.
Even better on the 2nd night!
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Color: nearly opaque, inky purple core -> dense, bright fuchsia rim. Brilliant and intense aromatics here; roasted cherry compote, anisette, plums and vanilla. Loved the texturally-silky palate; cherry/oak/leather/Ouzo mixing together with great acidity and a long, well developed finish. That high alcohol is well contained to my mind (perhaps due the the excellent acidity) and while this is very, very young, I think there is a lot of potential here. I'll contain myself with a 92 for now but when this breaks out the secondary/tertiary characteristics of barnyard/earth/tar etc., that score is going up for sure. Always one of my favourite Barberas and this continues to demonstrate why.
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Drank over two days. Powerful aromas of crushed red fruit preserved in spirit, ink, milk chocolate, and black forest gateau. Suave, elegant, and composed on the palate, with verve and energy from the notable acidity. Oak well integrated, with the classic velvet of the Barbera fruit well in evidence. Pleasantly easy-drinking, despite the alcohol at 16%. Should age reasonably well.
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Lots of kirsch, plums, tobacco, vanilla and an animalistic touch. These aromas repeat on the palate backed with a refreshing acidity and some spicyness. Would be a fun wine to drink at half the price and with 12.5% alcohol instaead of the 16% which it tries to hide but only partly succesful.
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Hardly the best Uccellone, but a good one. Still too young (!) with ivy in the nose and other green nuances. In the mouth full bodied and with slight tannin, long. Quite elegant.
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Very fruity and pleasant on the nose. Dense and thick on the palate with lots of dark fruit and some tabacco notes. I find it a little sweet an with to much plum for my taste. it lacks the backbone structure to score higher. Not sure how it will develop, but the intesity is definitely there to improve. Not the best value as it is a rather expensive drink. But i sure enjoyed it.
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Braida Winery Visit (Braida Winery in Rocchetta Tanaro): Appearance is clear, deep intensity, purplish ruby colour. Legs. Nose is clean, pronounced intensity, with aromas of vanilla oak, mint, and red cherries. Developing. On the palate, dry, high acidity, medium+ alcohol, silky smooth medium tannins, full body. Pronounced flavour intensity, with flavours of sweet vanilla oak, mint, and red cherries. Long finish. Very good quality. The oak is obvious but not dominating the fruit. Very good balance. This wine is proof that sometimes new French oak barrriques can be used but still maintaining the overall balance of the wine. Nice to drink now, and will continue to improve over the next 5+ years.
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Medium purple color. Nice nose of dark cherries, blueberries, some sweet spices but also some oaky notes (vanilla, coffee, etc.). On the palate there are mainly dark fruits again, some spices and sweeter flowers. It's medium-full bodied with medium tannin and medium acidity. Medium length. It's a very pretty Barbera with a very silky texture and rather opulent, but lacks the freshness and the character of the best vintages in my opinion. Maybe with some more time in bottle the additional complexity will develop.
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Madonna di Campilio Ski Trip; 1/17/2014-1/19/2014 (Madonna di Campilio): Another well made and beautiful Barbera. Just about ready to be enjoyed( a year more wouldn't do any harm) with a firm core of fruit, light cherry notes on the nose and good ripe fruit on the palate. This is pure and elegant barbera to be taken seriously. 89
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9/21/2022 - luHar1423 wrote: 90 Points
It's a Barbera - and it is a good one - but it is a Barbera. Before the Asti-lovers take their swing for a shit bashing - I am the Nebbiolo and Bordeaux guy. Barbera's have high acidity and low to middle tannins which is not really my cup of tea.
This is my fourth bottle out of a batch of six and the last one I had a mere 5 years ago.
it has become slightly lighter but no significant development of tertiary notes.
Primary red cherries dominate with a hint of black pepper, some vanilla.
Perfect table wine to have after a mid-week tennis match.
You can still keep it in your cellar for a couple of years, but personally, I will use the space for some nice Barolo;-).
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3/6/2021 - BVal wrote: 92 Points
5 years on from the last note; time to try again.
Surprised by the density still. I expected this to have lightened up more so than it has.
Color: still nearly opaque, dense, ruby core -> deep ruby rim. Dark fruit aromatics: sour black cherries, plums, anisette and vanilla. Palate not as silky smooth as 5 years ago -- seemed a bit more chunky this time around. Cherry/leather/Ouzo mixing together with great acidity and a long, well developed finish. That high alcohol still well contained to my mind (perhaps due the the excellent acidity). Very nice and holding well. I'm just a little surprised that there isn't more development of tertiary elements yet.
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2/12/2021 - mauropallido Likes this wine: 93 Points
Ottimo Bricco in bella forma: muscoli, alcol (16°!!!) e ciccia da vendere. Buono e d'impatto notevole
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12/6/2020 - fozzibaer Likes this wine: 92 Points
Intense wine, sure there’s too much alcohol but it’s well integrated as far as this is possible at 16%. Acidity provides grip. Match with rich food.
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12/5/2020 - J_H Likes this wine: 93 Points
- without decanting
- Nose: Fresh, almost jumping nose, clear herbal spice aroma, tending towards eucalyptus. In addition, nice dark berries, black plums and some jam. Also noticeable are nice light secondary aromas, but more present is the tertiary side: some mocha and leather. With time, floral notes also develop in the glass. Very convincing, intense nose with a wonderful freshness!
- Mouth: Intense on the palate, great acidity and already well integrated medium tannins. On the palate there are less tertiary aromas, strongly fruity at once more and more fruit compote. The length is great and we are carried by a lot of grip and the intoxicating acid structure (in both senses).
- Does not necessarily need to be decanted, quite accessible. Nevertheless, this Bricco still has plus 5 years ahead of it.
- 93-94P - super value buy!
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5/26/2019 - Papies wrote: 89 Points
By the glass via Coravin at Agroturismo Ferdy, Val Brembana.
Interesting to try this now 5 years since we tried it last ( Papies 89) and to find it quite so powerful and rich in the context of Barbera.
Dark fruited, quite a lot of substance here, smoky feel, dark cherries. Dare we say still very much a young wine in need to evolve. 89
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4/8/2017 - Tim Heaton wrote:
Opera Wine 2017 - 100 Great Producers (Verona, Italy): A texturally pleasing wine, but not a wine of distinction; shallow sapidity, I guess might fit, at least for today's sample. For those that haven't had it, I recommend you pick some up, it can really be a gas when it's on - just maybe not this vintage. Today's bottle wasn't on, it was just there. When it's on, it can really be hard to put down. I've walked these vineyards many times over the years, I see more potential here even if I haven't been finding so much of it (realized) lately. Drink now.
https://www.ItalianWine.blog
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1/23/2017 - jsmorris707 wrote: 95 Points
Double decanted then SO'd for a few hrs, deep ruby, classic Barbera nose & taste of dark & red fruit with spice, mod. tannins, long finish; I love this & drinking at peak IMHO, went beautifully with veal parm
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11/21/2016 - jsmorris707 Likes this wine: 94 Points
Similar to prior note
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11/20/2016 - capacious Likes this wine: 91 Points
One of our favorite d'asti''s. A big and bold masculine wine, meaty, chewy, dark chocolate, leather, tobacco, tar. Has what it takes to go longer than I can keep fingers off it.
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10/26/2016 - jsmorris707 Likes this wine: 95 Points
Double decanted then SO'd for a few hrs, deep ruby, classic Barbera nose & taste of dark & red fruit with spice, mod. tannins, long finish; perfect with a mid week pizza! IMHO, this wine does best in warmer vintages.
Even better on the 2nd night!
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7/17/2016 - BVal wrote: 92 Points
Color: nearly opaque, inky purple core -> dense, bright fuchsia rim. Brilliant and intense aromatics here; roasted cherry compote, anisette, plums and vanilla. Loved the texturally-silky palate; cherry/oak/leather/Ouzo mixing together with great acidity and a long, well developed finish. That high alcohol is well contained to my mind (perhaps due the the excellent acidity) and while this is very, very young, I think there is a lot of potential here. I'll contain myself with a 92 for now but when this breaks out the secondary/tertiary characteristics of barnyard/earth/tar etc., that score is going up for sure. Always one of my favourite Barberas and this continues to demonstrate why.
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6/24/2016 - TheNeuroticDobermann Likes this wine: 90 Points
Drank over two days. Powerful aromas of crushed red fruit preserved in spirit, ink, milk chocolate, and black forest gateau. Suave, elegant, and composed on the palate, with verve and energy from the notable acidity. Oak well integrated, with the classic velvet of the Barbera fruit well in evidence. Pleasantly easy-drinking, despite the alcohol at 16%. Should age reasonably well.
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2/28/2016 - Wine_lvr wrote: 90 Points
Nice, easy drinking and fruit driven Barbera. I like it a lot with Italian food
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7/17/2015 - Doni.Bertolami wrote: 90 Points
Lots of kirsch, plums, tobacco, vanilla and an animalistic touch. These aromas repeat on the palate backed with a refreshing acidity and some spicyness. Would be a fun wine to drink at half the price and with 12.5% alcohol instaead of the 16% which it tries to hide but only partly succesful.
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11/18/2014 - Thomas D. wrote: 90 Points
Hardly the best Uccellone, but a good one. Still too young (!) with ivy in the nose and other green nuances.
In the mouth full bodied and with slight tannin, long. Quite elegant.
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9/7/2014 - pilatus88 Likes this wine: 89 Points
Very fruity and pleasant on the nose. Dense and thick on the palate with lots of dark fruit and some tabacco notes. I find it a little sweet an with to much plum for my taste. it lacks the backbone structure to score higher. Not sure how it will develop, but the intesity is definitely there to improve. Not the best value as it is a rather expensive drink. But i sure enjoyed it.
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8/30/2014 - Derek Darth Taster wrote:
Braida Winery Visit (Braida Winery in Rocchetta Tanaro): Appearance is clear, deep intensity, purplish ruby colour. Legs.
Nose is clean, pronounced intensity, with aromas of vanilla oak, mint, and red cherries. Developing.
On the palate, dry, high acidity, medium+ alcohol, silky smooth medium tannins, full body. Pronounced flavour intensity, with flavours of sweet vanilla oak, mint, and red cherries. Long finish.
Very good quality. The oak is obvious but not dominating the fruit. Very good balance. This wine is proof that sometimes new French oak barrriques can be used but still maintaining the overall balance of the wine. Nice to drink now, and will continue to improve over the next 5+ years.
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5/30/2014 - NostraBacchus wrote: 90 Points
Medium purple color. Nice nose of dark cherries, blueberries, some sweet spices but also some oaky notes (vanilla, coffee, etc.). On the palate there are mainly dark fruits again, some spices and sweeter flowers. It's medium-full bodied with medium tannin and medium acidity. Medium length. It's a very pretty Barbera with a very silky texture and rather opulent, but lacks the freshness and the character of the best vintages in my opinion. Maybe with some more time in bottle the additional complexity will develop.
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1/18/2014 - Papies wrote: 89 Points
Madonna di Campilio Ski Trip; 1/17/2014-1/19/2014 (Madonna di Campilio): Another well made and beautiful Barbera. Just about ready to be enjoyed( a year more wouldn't do any harm) with a firm core of fruit, light cherry notes on the nose and good ripe fruit on the palate. This is pure and elegant barbera to be taken seriously. 89
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