Barolo Rocche di Castiglione di Brovia is a Nebbiolo with a very feminine and seductive side. Always the most aromatic and elegant of the Crudis, this historic company from Castiglion Falletto has the delicacy of a dancer with sweet and silky tannins.
The unique qualities of this “cru” derive from the composition of the sandy soil which is in stark contrast to the soil below the neighboring “crus” of Castiglione Falletto. The parcel owned by Brovia (1.5 hectares) faces south-east and is 350 meters above sea level. The vines were planted in 1966. The wine ferments for at least 3 weeks and then is racked into large French oak barrels for an aging period of no less than two years before being bottled (unfiltered). The annual production is in the order of 5500 bottles
In 1863 Giacinto Brovia founded the homonymous company in Castiglione Falletto, in the heart of the Barolo region. The family has since been engaged in grape cultivation and wine production.
The Brovia, from generation to generation, have been conscientious buyers of some of the best vineyards of this noble land, concentrating their efforts in Castiglione Falletto and in nearby Serralunga d’Alba. Brovia owns land in a variety of Piedmont’s best “crus” such as Rocche, Villero and Garblét Sue, all in Castiglione Falletto, as well as Brea in Serralunga.
These different crus differ in the type of soil, from heavier clay to friable limestone. The Brovia are extremely conscientious winegrowers and grow organically (without being formally certified). They perform soil analyzes every two years to ensure that the elements are in balance; pruning is done to limit crop yields. The harvest is done entirely by hand and usually begins at the end of September with Dolcetto, Arneis and Barbera; Nebbiolo naturally ripens later and the harvest for the various Barolos normally takes place in mid-October.
Brovia wines are vinified in a classic style. The grapes are lightly pressed before entering the fermentation tanks. The length of the fermentation period depends on the grape variety, for Nebbiolo da Barolo it can be extended up to a month or more at temperatures between 28 and 30 degrees Celsius. The Barolos are aged for at least two years in Slavonian and French oak barrels of 30 hectoliters. The wines are then bottled without filtration and released on the market after a further 18-24 months of bottle aging
The Brovia company now covers 19.2 hectares with 55% of production dedicated to Barolo, 25% to Dolcetto, 10% to Barbera and the remaining 10% produced by Arneis, Nebbiolo d’Alba and Freisa.