Brovia is a traditional cellar, founded in 1863 and ever since in the hands of the same family. At the moment, sisters Cristina & Elena and Alex, Elena’s husband, run the place. They produce 60.000 bottles each year, half of them Barolo. They own 19 hectares of vineyards: 5 in hometown Castingole and 12 in Serralunga, where they have the monopoly on the Brea vineyard (Ca’Mia). During the mid-nineties, they brought this vineyard back into full productive life, and now they cultivate some classic Barolo over here.
This family lets nature take its course, which means using a lot of concrete tanks and only natural yeasts and Slovenian casks for the malolactic fermentation. The alcoholic fermentation can last almost four weeks, to get a slow and passive extraction.
During our visit, we tasted the Barbara Ciaböt del Fi. Ciaböt del Fi refers to the small houses in the vineyard that farmers use to hide from the storm. This wine has had an ageing of 9 months in wood and 9 months in the bottle. This Barbara was very well balanced: not too much wood and just right in acidity.
The Barbara of Serralunga on the other hand is made from vines that grow in soil which contains more clay and limestone. Therefore, this wine had more structure.
But our coup de coeur goes to the Barolo Villero 2011. 2011 was a powerful vintage, so this wine contains 14,5% alcohol. But still, this is a blend that shows a lot of elegance and even softness. That’s because the Villero vineyard is located in Castingole, which lies between La Morra and Barolo and has a moderately clayey and calcareous soil. Here also the Ca’Mia of Serralunga has more structure and more closed at the moment, but still you can sense the potential of this wine. All the Brovia Nebbiolo wines have this typical, intense bouquet of roses. But keep in mind that the Brovia family really makes terroir wines, so every wine you taste is different. Which makes the experience of tasting here even more exciting.