HWT - Eric especially liked it, it was a rich and robust red that went well with food. $122 is pricy though — a month ago
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. Nonetheless "Uccellone" in italian slang also mean "big penis"...
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 12 months plus 12 months in the bottle before release and needs decanting. Super smooth, super complex, this is 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. — 4 months ago
Lots of prune, currants, broad acids, dried blackberry, steely tannins. Took a minute to open up, really delicious. 09/23/25 — 14 days ago
Love this wine. Clean, crisp. No bitterness. Taste of pears, green apple. — 5 months ago
Pours a deep purple with ruby rim. Aromas of dark fruit (blackberry, blueberry), brambles, hint of vanilla as well as cola, Italian herbs as well. On the palate black fruit, chocolate, good acidity, supple tannins; good intensity, long finish; alcohol is definitely on the high end. It’s a big wine for what I usually drink. I think it’s a very good example of barbera. A gift from a friend. — 4 days ago
Went great first night with red sauce chicken meatballs and pasta. Next night, broccoli rabe. Like most italian wines, better with food — 22 days ago
Amazing for its age. — 4 months ago
Jay Kline

Popped and poured; enjoyed over the course of four hours. The 2021 Bricco Ambrogio pours a deep garnet color with a transparent core; medium+ viscosity with no staining of the tears. On the nose, the wine is developing with a mix of tart and ripe, mostly red fruits: Morello cherry, strawberry Jolly Ranchers, pomegranate, lingonberries, a whole freaking rose bush, dehydrated orange, tar, talcum powder, dry gravelly, earth, and a gentle mix of cool and warm spices. On the palate, the wine is bone dry with high tannin and medium+ acid. Confirming the notes from the nose. The finish is long. At this point, I’m convinced that the Scavino’s are making the most interesting Barolo from the Roddi commune and they have nearly single-handedly put Bricco Ambrogio on the map. Drink now with patience and through 2061. — 2 days ago