In full agreement with you here. However, even if both Pinot Noir and Brachetto tend to make relatively light red wines, that’s basically as far the common ground goes - I find Brachettos quite different both aromatically and structurally from Pinot Noirs, and they definitely do not taste like Bourgogne.
Yes indeed. Sweetish, sparkling Brachetto d’Acqui is what the variety is almost universally made into. I find that if the variety is made into a still red wine, it is typically harvested a bit later, and as the variety is quite low in acidity and normally has almost nonexistent tannins, the still red wines often tend to feel quite flat and soft - something a good Pinot Noir should never be!
I’m sure it is vintage and producer dependent, but I found the acidity sufficient in both the Sottimano and Corregia versions, and they did not feel flat or lacking energy. Very low tannin for sure though. Very juicy, direct wines. I preferred the Sottimano of the two.
Haven’t had that Sottimano version myself. I’m familiar with Correggia’s take on the variety, and while an academic curiosity, it wasn’t my favorite in their lineup! Wonderfully aromatic, but lacking in structure and energy. And this was from the great 2013 vintage, from which they produced lots of impressive wines as well!