BROVIA Barolo 2018 - Casa Porciatti

BROVIA Barolo 2018

51,90

Available:3 in stock

Fresh and with elegant tannins. Purple and pink on the nose, red and ripe fruits in the mouth. With a seductive drinkability.

3 in stock

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Description

Brovia’s Barolo 2018 is a classic example of the Barolo tradition.

This cuvée is a mix of the bunches of the youngest vines of the various “crus”. From the very beginning, Barolo shows all its elegance. No excess, no attempt to show or flaunt power. Balance is the key element for this Barolo of great stature. Classic grainy tannins, long mineral aftertaste, aromas of roses and dried cherries. After a fermentation of about three weeks, the wine is aged for at least two years in a combination of large and medium-sized barrels of Slavic and French origin. Annual production is around 13,000 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.

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