Brovia 2016 Barolo, Brea - Vigna Ca'Mia, DOCG
Item Number: 14534
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
Vintage Notes: The much-vaunted 2016 vintage sees Brovia operating at the peak of their powers, and their quintet of Barolo slated to reach us in early August is perhaps a career high-water mark for Alex, Elena, and Cristina. The growing season was a perfect storm of favorable conditions: a mild spring with adequate rainfall; a warm, luminous summer with no catastrophic weather events; and a relatively cool September with wide diurnal shifts, which pushed the harvest date into October—not a common occurrence in today’s warm climate. The finished wines combine the drive of a cooler, later-harvested vintage with the concentration and richness of a more solar year; Alex compares 2016 to 2013, but with more prominent fruit. The sense of energy and clarity running through all of Brovia’s 2016s is thrilling; even in the context of their typically terroir-evocative style, the crus are particularly well-differentiated in 2016, and they possess the structure to age for decades with ease. Vinous 2/2020: "Brovia's 2016s are all finesse. That's not much of a surprise given how strong these wines have been in recent years."
Winemaking Notes: No chemical treatments are ever employed in the vineyards. The hand-harvested, carefully sorted fruit ferments spontaneously in large cement tanks, with a lengthy three-to-four-week period of maceration. Malolactic fermentation takes place in steel. Aging occurs in gargantuan, ladder-requiring old casks, mainly Slavonian with some French, and bottling is done without fining or filtration.
Vineyard Notes: 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, and Brea’s limestone-dominated soils—in contrast to the generally sandier soils of Castiglione Falletto—yield a Barolo of titanic minerality and boisterous power.
Tasting Notes: The 2016 roars its origin with a nose of pure crushed rocks, and a palate of almost overwhelming intensity spreads sizzling, clenching tannins from the front to the back of the mouth. This possesses the same sense of freshness and lift as its brethren, but it is easily the most youthfully backward at this point; ample time will be required but rewarded hugely.