Brovia

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Country of Origin: Italy
Location: Castiglione Falletto, Piedmont
People: Brovia Family, Owners | Giacinto Brovia, Enologist
Viticulture: Practicing Organic

Items

Brovia 2013 'Ciabot del Fi' Barbera d'Alba DOC Login In Stock
Brovia 2013 'Vignavillej' Dolcetto d'Alba DOC Login In Stock
Brovia (1.5 L) 2011 Barolo, Garblet Sue, DOCG Login
Brovia (1.5 L) 2011 Barolo, Villero, DOCG Login In Stock
Brovia 2011 Barolo, Garblet Sue, DOCG Login AG 93
Brovia 2011 Barolo, Villero, DOCG Login AG 93 In Stock

In 1863 Giacinto Brovia founded the Brovia estate in the village of Castiglione Falletto, in the heart of the Barolo district. The family has been continually engaged in the growing of grapes and the production of wine since that time. The phylloxera plague, economic upheaval and two wars interrupted production for almost 30 years but, in 1953, two brothers, Giacinto and Raffaele, grandchildren of the founder, resumed full-scale wine production. Giacinto, a trained enologist, was (and still is) responsible for the production of the wine while Raffaele, a trained agronomist, supervised the vineyard work. Sadly, Raffaele passed away in 2011 but two of Giacinto’s daughters, Cristina and Elena, are now completely engaged as the fourth generation, in the affairs of this family-run estate. Marina, Giacinto’s wife and mother of their children, is a brilliant cook and provider of wise counsel, and Alex Sanchez, husband of Elena, has joined the family enterprise.

The Brovias, from generation to generation, have been conscientious buyers of some of the finest vineyard sites in this noble zone, concentrating their efforts in their home village of Castiglione Falletto and the neighboring Serralunga d’Alba. Brovia owns land in a variety of the best "cru" of Piedmont such as Rocche, Villero and Garblét Sue, all in Castiglione Falletto, as well as Brea in Serralunga. These different vineyard plots represent a range of soil types, from heavier clay to friable limestone. The Brovias are extremely conscientious winegrowers and farm organically in every sense of that word (without being formally certified). They perform soil analyses every two years to ensure that the elements are in equilibrium; pruning is done to limit harvest levels; and grape clusters are thinned, when necessary, in the summer. Harvest is done entirely by hand and usually begins in late September with the Dolcetto, Arneis and Barbera; of course, the Nebbiolo ripens later, and harvest for the various Baroli occurs normally in mid-October.

The Brovia wines are vinified in the classic style. Grapes are lightly crushed before going into the fermentation tanks. The length of the fermentation period depends on the grape variety but the Nebbiolo for various Barolo cuvées can extend as long as a month or more at temperatures between 28 and 30 degrees Celsius. The Baroli are aged for at least two years in 30 hectoliter barrels of Slavonian and French oak. The wines are then bottled without filtration and released to the market after an additional 18 to 24 months of bottle-aging. The cuvées of Dolcetto and Barbera are handled differently, with the Dolcetto being aged exclusively in stainless steel tanks and the Barbera in stainless with a portion of the Serralunga-based wine in smaller barrels, with a portion going into French oak barrels for 9 - 10 months. The wines are bottled without filtration.

The Brovia estate encompasses 19.2 hectares with 55% of the production dedicated to Barolo, 25% in Dolcetto, 10% to Barbera and the remaining 10% produced from Arneis, Nebbiolo d’Alba and Freisa.

Vinousmedia.com 3/2015
"Brovia remains one of the most impressive estates in Piedmont. Even after a string of impressive recent vintages, the wines remain less well known than quality would suggest. The 2011s will give Brovia fans plenty to enjoy while the epic 2010s rest in the cellar. The Brovia Barolos remain quite classic in style. Malos are done right after the alcoholic fermentations, often in steel. The wines spend a year in Slavonian oak followed by two years in a combination of French and Slavonian oak casks."

Reviews

  • Brovia 2011 Barolo, Garblet Sue, DOCG
    Vinous
    Rating: 93 (3/1/2015)

    The 2011 Barolo Garblèt Sue’ is remarkably polished and sophisticated, two qualities that are rarely found in this Castiglione Falletto site, where the wines tend to be much more sinewy and virile. White pepper, pomegranate and sweet red cherries are some of the notes that open up in the glass. The flavors remain bright, focused and beautifully delineated in the glass. I very much like the sense of energy here, although I have to admit, the softer edges of 2011 are incredibly alluring.
  • Brovia 2011 Barolo, Villero, DOCG
    Vinous
    Rating: 93 (3/1/2015)

    The 2011 Barolo Villero is one of the most structured wines in the range. Here the firm tannins and ample frame both suggest the 2011 will drink well for many years, once the tannins start softening. Orange peel, wild flowers, red stone fruits and spices flesh out on the creamy finish. It's always interesting to taste the Villero next to the Rocche, as the two sites are pretty close to the other, yet the wines are remarkably different. Here the heat of the year is quite evident, while the Rocche benefits from greater ventilation and therefore a bit more freshness.
  • Brovia 2012 Barolo DOCG
    Vinous
    Rating: 89 (11/1/2016)

    Brovia's 2012 Barolo is classy, polished and absolutely delicious. With a little bit of air, the 2012 can be enjoyed now, but it also has enough freshness and balance to drink well for at least a handful of years. I have seen Brovia's straight Barolo age well, so I won't be surprised if that turns out to be the case here as well. Floral and red stone fruit notes give the 2012 much of its freshness and mid-weight feel. This is an especially lifted, gracious Barolo for the vintage.