Brovia BROVIA Barolo Villero 2019

Description

Regardless of the harvest, the 2019 Barolo Villero di Brovia in Castiglione Falletto maintains a distinctive grace and power. Dark and brooding in its youth, it matures into a wine of exceptional depth. Ill Barolo par excellence. The 1.5 hectare vineyard faces south-west at an altitude of 340 metres. The vines were planted in 1961. The “Villero” is aged in large French oak “barrels” for at least two years. Approximately 5500 bottles are produced each year

Nel 1863 Giacinto Brovia fondò l’omonima azienda a Castiglione Falletto, nel cuore della regione del Barolo. La famiglia è da allora impegnata nella coltivazione dell’uva e nella produzione di vino.

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 type of soil, from heavier clay to friable limestone. The Brovias are extremely conscientious winemakers and farm organically (without being formally certified). They perform soil tests 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 Nebbiolo 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 duration of the fermentation period depends on the grape variety, for Nebbiolo from Barolo extending up to a month or more at temperatures between 28 and 30 degrees Celsius. The Barolos are aged for at least two years in 30 hectoliter Slavonian and French oak barrels. The wines are then bottled without filtration and placed on the market after a further 18-24 months of bottle aging

The Brovia company today extends over 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.