In many was the name Giacomo Bologna is synonymous with Barbera d’Asti. Bologna was among the first, if not the first, producer to believe that Barbera was capable of producing world-class wines by working with low yields and barrique-aging. With his Bricco dell’Uccellone Bologna single-handedly re-invented the image of Barbera from a varietal that had been seen as giving simple, rustic wines with untamed acidity to one capable of producing modern wines of notable concentration and elegance. Even though Bologna passed away at a young age in 1990 he left an indelible stamp on the world of Piedmontese enology.

Today the estate is run by Giacomo’s children, Raffaela and Giuseppe, who continue the work of their father. The estate produces a wide range of Barberas, but the most famous are the three selections Bricco dell’Uccellone, Bricco della Bigotta, and Ai Suma. Bricco dell’Uccellone is the estate’s flagship Barbera. It is a rich, concentrated wine made from low yields and aged 12 months in barrique. Bricco della Bigotta is a more classic wine in some ways. Average yields are a bit higher and it spends a few additional months in oak.

In top vintages Ai Suma is produced from late harvested super-ripe grapes. It is the richest and most opulent of the wines. In recent years the estate has introduced a new cask-aged Barbera, Montebruna, intended for nearer-term consumption.

Lastly, there is also a simple Barbera called La Monella, made in a traditional frizzante style.Rocchetta Tanaro (Asti)