(…)
There are also the Barbera specialists who have staked their reputation on the grape and don’t make Barolo at all. The most famous of these producers would be the late Giacomo Bologna of Braida winery in Asti, who is credited with making the first “serious” Barbera in the 1980s, when he created Bricco dell’Uccellone. He made the then-radical decision to age his wine in barriques—something others have since done as well, though not always successfully.
(Lettie Teague – Wall Street Journal)