Brovia BROVIA Barolo Rocche di Castiglione 2018

Description

The Barolo Rocche di Castiglione di Brovia 2018 is a nebbiolo with a very feminine and seductive side. Always the most aromatic and elegant of the Raws, 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 underlying soil of the neighboring “crus” of Castiglione Falletto. The parcel owned by Brovia (1.5 hectares) faces south-east and is located at an altitude of 350 metres. The vines were planted in 1966. The wine ferments for at least 3 weeks and is then 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. Since then the family has been involved in the cultivation of grapes and the production of wine.

The Brovias, 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 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 soil type, from heavier clay to friable limestone. The Brovias are extremely conscientious winemakers and grow organically (without being formally certified). They carry out 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; naturally the Nebbiolo ripens later and the harvest for the various Baroli 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 extending up to a month or more at temperatures between 28 and 30 degrees Celsius. The Baroli are aged for at least two years in 30 hectoliter oak barrels from Slavonia and France. The wines are then bottled without filtration and placed on the market after a further 18-24 months of bottle aging

The Brovia company now covers 19.2 hectares with 55% of the production dedicated to Barolo, 25% to Dolcetto, 10% to Barbera and the remaining 10% produced by Arneis, Nebbiolo d’Alba and Freisa.