PRACTICING ORGANIC FARMING
Brea lies along the Serralunga ridge at the eastern edge of the Barolo zone. It's a fairly well-protected, early-ripening vineyard, though Vigna Ca' Mia has a cooler southeastern exposure. Similar to the magic of Vigna Rionda, the wines match an austerity of structure in youth with clear signs of elegance and expressiveness.
Brovia's Barolos lean toward the traditional profile with longer extraction times (up to a month). They evolve slowly, with suggested drinking windows for the Brea bottling starting 8-10 years from vintage.
WINE ENTHUSIAST 98 POINTS - "Fragrant and loaded with finesse, this beauty opens with heady scents of woodland berry, new leather, violet, spice and the barest whiff of truffle. The full-bodied, delicious palate features juicy Marasca cherry, crushed raspberry and baking spice before a long licorice close. Bright acidity and taut but ultrarefined tannins provide seamless support. Drink 2026–2038." — Kerin O’Keefe
"In 1863 Giacinto Brovia founded the Brovia estate in the village of Castiglione Falletto, in the heart of the Barolo district...in 1953, two brothers, Giacinto and Raffaele, grandchildren of the founder, resumed full-scale wine production... Giacinto’s daughter Elena and her husband Alex Sanchez are now completely engaged as the fourth generation in the affairs of this family-run estate...
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."
Brea lies along the Serralunga ridge at the eastern edge of the Barolo zone. It's a fairly well-protected, early-ripening vineyard, though Vigna Ca' Mia has a cooler southeastern exposure. Similar to the magic of Vigna Rionda, the wines match an austerity of structure in youth with clear signs of elegance and expressiveness.
Brovia's Barolos lean toward the traditional profile with longer extraction times (up to a month). They evolve slowly, with suggested drinking windows for the Brea bottling starting 8-10 years from vintage.
WINE ENTHUSIAST 98 POINTS - "Fragrant and loaded with finesse, this beauty opens with heady scents of woodland berry, new leather, violet, spice and the barest whiff of truffle. The full-bodied, delicious palate features juicy Marasca cherry, crushed raspberry and baking spice before a long licorice close. Bright acidity and taut but ultrarefined tannins provide seamless support. Drink 2026–2038." — Kerin O’Keefe
"In 1863 Giacinto Brovia founded the Brovia estate in the village of Castiglione Falletto, in the heart of the Barolo district...in 1953, two brothers, Giacinto and Raffaele, grandchildren of the founder, resumed full-scale wine production... Giacinto’s daughter Elena and her husband Alex Sanchez are now completely engaged as the fourth generation in the affairs of this family-run estate...
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."
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