Il Bacialé Monferrato Rosso DOC - Braida

Il Bacialé Monferrato Rosso DOC - BraidaThe Il Bacialé Monferrato Rosso DOC from Braida is an intense red wine from Piedmont that presents itself in the glass with a deep ruby color and fine sheen. Already with the first swirl, dense fruit aromas rise. Ripe blackberries, dark sour cherries and a hint of cassis form the core. Added to this are noble spicy notes reminiscent of cloves, fine cinnamon and a touch of pepper. This spiciness never feels heavy but sets elegant accents and makes the wine very inviting. On the palate, Il Bacialé Monferrato Rosso DOC - Braida shows a clear, dry style with juicy fruit. The texture is dense yet silky, with well-integrated tannins. These tannins provide structure while remaining round and soft. The combination of blackberry aroma, sour cherry and spicy notes ensures a harmonious interplay. The lively acidity brings freshness and drive to the wine and carries the aromas right through to the finish. On the aftertaste, dark berries, a touch of tobacco and a delicate vanilla note linger. The nose is multi-layered and very precise. Blackberry appears in many shades, sometimes juicy, sometimes slightly compote-like. The sour cherry contributes a fine tension. Clove adds a warm, almost balsamic note reminiscent of winter spices. Cinnamon sets a soft, seemingly sweet accent without making the wine taste sweet. Discreet notes of black cherry, dried herbs and a fine hint of licorice join in. This makes the red wine very complex yet approachable. In the mouth, fruit, spice and structure play together perfectly. The fruit appears clear and juicy, the tannins are firm but never harsh. The spiciness of cloves and cinnamon accompanies the entire progression from the first sip to the long finish. The wine shows a remarkable balance between power and elegance. The 14.5% alcohol is well integrated and lends fullness without weighing the wine down. It feels so dense and rich yet remains enticing and smooth to drink. The structure becomes even more apparent when the red wine gets a bit of air. After a short decanting, further nuances open up, such as fine roasted aromas, some cocoa and a trace of leather. The fruit is always present and is accompanied by a hint of underbrush and slightly smoky notes. Its juicy character and dense aromatics make the wine an ideal companion for intense dishes, but it also convinces as a contemplative pleasure in the evening. The aromatics of this red wine can be clearly divided into the following main aspects: 1. Dark fruit: juicy blackberry, black cherry, cassis, ripe sour cherry 2. Spice: cloves, cinnamon, black pepper, fine herbal nuances 3. Structure: silky ripe tannins, precise acidity, well-integrated alcohol 4. Maturity: hints of tobacco, leather, cocoa, subtle vanilla note 5. Overall impression: concentrated, elegant, fruit-driven, with a long, harmonious finish In this way, Il Bacialé Monferrato Rosso DOC - Braida presents itself as a characterful red wine from Piedmont that expresses its origin with typical depth, spice and freshness. It combines traditional style with modern clarity and precise fruit. The result is a wine that delights both connoisseurs and curious wine lovers. Vinification of Il Bacialé Monferrato Rosso DOC from Braida The cuvée for Il Bacialé Monferrato Rosso DOC - Braida comes from selected vineyards in Monferrato in Piedmont. There, the vines grow on hilly sites with calcareous and partly sandy soils. These soils provide good drainage and give the vines an ideal framework for deep roots. The winegrowers focus on nature-oriented cultivation of the vineyards, with careful canopy management and targeted yield control. This allows the grapes to ripen slowly and develop complex aromas. The vines stand in well-ventilated locations, which reduces fungal attack and supports even ripening. The grapes are harvested only when they have reached their ideal stage of ripeness. This brings concentrated fruit and stable acidity into the cellar. Harvesting is usually done by hand. Only ripe berries are selected. The harvested fruit is gently placed in small containers to avoid damage to the grapes. In the cellar, Braida relies on gentle processing. The grapes of the varietal cuvée are destemmed and lightly crushed before they enter the fermentation tanks. Alcoholic fermentation takes place under temperature control to preserve the fresh fruit and the typical aromas of blackberry, sour cherry, clove and cinnamon. During fermentation, the cap is regularly punched down or pumped over. In this way, color, tannins and aromas are carefully extracted from the skins. After fermentation is complete, a defined maceration period follows. Its purpose is to increase structure and depth without allowing the tannins to become too harsh. Afterwards, the young wine is drawn off the skins and transferred to wooden barrels. Depending on the vintage, these can be traditional large casks or barriques. There the wine undergoes malolactic conversion. This makes the acidity rounder and lends the wine its ...