Brovia 2015 Barolo, Brea - Vigna Ca'Mia, DOCG
Item Number: 13501
Sub Region: Langhe
Appellation/AVA: Barolo DOCG
Estate Grown Wine: Yes
Vineyard Designation: Brea Vineyard
Grape(s): 100% Nebbiolo
Type: Wine - Red
Bottle Size: 750 ml
Alc by Vol(%): 14.5
Viticulture: Practicing Organic
Soil Type: Limestone
Elevation: 350 meters
Brovia’s lone Barolo from the neighboring township of Serralunga d’Alba, Ca’Mia is sourced from the best and oldest part of the family’s holding in the centrally located cru of Brea. The Nebbiolo for Ca’Mia was planted in 1955 on a southeast exposed part of the cru at 350 meters altitude. Because of the high elevation of this vineyard, Ca’Mia retains a fair amount of acidity to balance out the generous, plummy fruit that marks the wines of Serralunga. Brea’s limestone-dominated soils—in contrast to the generally sandier soils of Castiglione Falletto—yield a Barolo of boisterous and unabashed lushness. If Rocche is regal and poised, and Villero stern and brooding, then Ca’Mia is pure extroversion—the kind of wine that can’t be ignored. The 2015 is a tour de force, showing great nuance and focus beneath its rush of dark, spice-drenched fruit and stony power. Its tannins, while fresh, are potent and plentiful, and the wine certainly needs time for its neutron-star density to relent.
Vintage Notes: Although 2015 seems to have a broad reputation for power and richness in the marketplace, the vintage’s best Barolos are anything but one-dimensional. The growing season itself was uneven, with dramatic heat spikes throughout May and June, a virtually rainless July, a hot but rainy August, and a September and early October slightly cooler than normal. Brovia began harvesting at the very beginning of October, bringing in remarkably clean and healthy fruit beautifully suited to extended macerations. These 2015s show marked tension, offering an interesting combination of warm-vintage amplitude and cool-vintage poise; they are authoritatively ripe but not juicy, and they display striking finesse. Their tannins are plentiful but less bare-knuckled than those of say 2013 or 2010, buffered as they are by such concentrated fruit—fruit which is irresistibly delicious yet controlled. They constitute yet another stunning effort by an estate that has few peers in the region, and we greatly look forward to sharing them with you.
Vinous 2/2019: "This is a stellar set of 2015s from Elena Brovia and Alex Sanchez. These are some of the bigger, richer 2015s readers will come across, and yet the wines show impeccable balance."
Winemaking Notes: One cannot help but be struck by the stark simplicity of the cellar operations. As in the past, the fermentation starts with natural yeast in old, large concrete tanks. Fermentation can run as long as a month, after which the cru Barolos move to thirty-hectoliter Slavonian oak casks for 24 months. This is followed by 18 months in steel and another long aging period in bottle. Bottling is done without fining or filtering. Furthermore, the Brovias employ no chemicals whatsoever in their vineyards, thereby putting them in a small minority in this exalted region.