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Best Online Wine shop 2023
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Bricco dell' Uccellone 2020 - Braida
Braida Azienda Vitivinicola


  Italy / Piemonte
ADD TO CART At your doorstep in 1 - 3 days

The Top Barbera!


Why do we love it?

Giacomo Bologna inherited from his great-grandfather two things: a nickname (Braida) and a winery. Since 1961, Giacomo and Anna have put all their love, passion and philosophy at the Braida Winery. Giacomo had set his goals high and he wanted to make a “super” Barbera. With Bricco dell 'Uccellone he certainly did. This is an explosive Barbera, that has conquered the world and managed to find its way in the most famous cellars.

Giacomo was a pioneer. He was the first one in the region, who decided to use French barriques for his Barbera. Now seeing the course of his wine, others started to follow his example. Bricco dell 'Uccellone is the flagship wine of the winery. Its name means “Big Bird”, and got it from the tall, black-dressed lady who lived in the house next to the vineyard, and as it is said she looked like a big bird when standing. The precious Barbera of Giacomo, after fermentation, matures in new French barriques (225 lt) for 12 months and then rests in the bottle for about a year.

The result is a rich wine, with incredible complexity, finesse, and an enviable structure.









Tastes Like

In the glass, it’s deep purple, almost black.

Nose intense, shocking with its dense, rich and pungent black fruit. Cherry, sour cherry, plum, lavender, peppermint, allspice, nutmeg, green pepper, cinnamon, vanilla, licorice, cedar, and hazelnut, all in generous doses.

Juicy, full body with refreshing acidity and lacy, moderate (+) tannins, all in perfect balance. Sour cherry, cherry, cassis and wild strawberry meet pepper, cedar, cinnamon, and tea leaves. Light notes of violet and hazelnut complement the concentrated and complex set. Aftertaste? Endless ...

Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 15%
Origin Piemonte, Italy
Variety Barbera
Aromas Cherry, sour cherry, plum, lavender, peppermint, allspice, nutmeg, green pepper, cinnamon, vanilla, liquorice, cedar, hazelnut
Bottle Size 750 ml
Barrique 12 months
Serving temperature 16°C
Aging 8+ years
Closure Cork
Organic No



Pair it with beef casserole, slow-roasted lamb with herbs, fillet mignon with red wine sauce.

Beef Ragout with matsata pasta and kalathaki of Limnos cheese

  • 1 pack of matsata pasta
  • 100 g of Lemnos basil cheese
  • 1200 g beef (for stew)
  • 2 tbsps. flour
  • 2 medium onions
  • 1 big carrot
  • 2 cloves of garlic
  • 4-5 shallots
  • 200 ml. red wine
  • 350 ml. hot beef stock
  • 250 gr. concassed tomatoes
  • 1 tsp of sugar
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Parsley
  • Fresh pepper
  • Olive oil

Wash and dry the meat well using absorbent paper.

Cut into smaller pieces, sprinkle with flour and sauté in a deep saucepan with olive oil until golden brown. Do not sauté them all together to maintain the high pot temperature. Do it partially and keep the meat warm in another utensil.

At the same time, clean and chop onions, carrot and garlic. Sauté them into the pot that you roasted the meat.

Pour in the red wine, keeping a high temperature, and with a wooden spoon "scrape" the saucepan to get all the "deliciousness" from the meat.

Then transfer the meat back to the saucepan with the sauce, add tomatoes, herbs, sugar and pepper.

Lower the fire, add the broth and let simmer for about 3 hours without forgetting to control the fluids after 2.5 hours.

The sauce must be rich and thick, so remove from the heat, when the liquids are still sufficient. Of course, keep in mind that it will thicken as it cools down.

When the beef is ready, add a little chopped parsley and prepare the pasta.

In a pot with plenty of boiling water, add a little salt and then, the pasta. When they are ready, drain them and transfer them back to the pot. Add about half of the sauce and a little chopped parsley, mix well and serve.

In the serving, add more sauce to each dish and crumbled cheese.


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