05/2025. Nice Barbera. Flavor and finish. Sits well on the palate. Enjoyed. 14% alc.
Hall’s Chophouse — 20 days ago
Light jammy opens smooth — a month ago
Braida has elevated Barbera to a different standard and it has done through site selection but also through his iconic style where wines have more layers, elegance and depth.
The Montebruna goes 12 months in large oak barrels and when opened it needs time to stretch its legs.
Only after few hours you'll get the best. 15% in alchol that you don't feel on the palate.
Round, elegant and mouthfilling. — 2 days ago
Had this vintners Timarosso same night & both lived up to the hype. A decade of age has made this Barbera blend a deep, soulful expression which I had not yet experienced in such a blend. Game, ripe ripe cherries sing once a decent decant tames the initial shrillness & one note balsamic dimension. Special, for old school fans. — a month ago
Still fresh — 4 days ago
Very good, and prune-forward for a Barbera. Touch of bell pepper, black pepper, tar, brambles. From Amaro. 04/06/2025 — 2 months ago
Ceccherini Cristiano
This is the most iconic barbera in Italy
The story of the label is very curious
Single site hill where a lady had a house.
She was nicknamed "Uccellone" meaning big bird due to her prominent nose that resembled a bird beak. Nontheless "Uccellone" in italian slang also mean "big c..k"...
The local priest was horrified by this label and accused Braida of pushing the boundaries too much. The answer was from him to produce another wine honouring the priest called Bricco della Bigotta(Bigot).
The wine is big, it goes in large oak for 18 months and needs decanting. Super smooth, super complex, this a wine for blue cheese or meditation.
It keeps giving you different shade every time you swirl it.
Personally i prefer other style of barbera, but it is a super interesting wine with a lot of history too. — 2 days ago