2018 Brovia Barolo "Brea Vigna Ca' Mia'", Piedmont, Italy
ABOUT THIS WINE
Formerly known as "Ca'Mia" and is often referred to as the cru "Il Ruffiano" for its rustic nature. Brovia’s lone Barolo from the neighboring township of Serralun- ga d’Alba, “Ca’Mia” is sourced from the best and oldest part of the family’s holding in the centrally located cru of Brea. We often call this cru “Il Ruffiano” for its rustic, raffish nature. The wine thrusts us into the dense ambiance of the forest: the dark berry-like fruit, the moss, and underbrush, the truffles and mushrooms of the Langhe. It’s all there with bravado and confidence.
Warm, rich, dense … one of our best friends at the table.
ABOUT THIS PRODUCER
In 1863 Giacinto Brovia founded the Brovia estate in the village of Castiglione Falletto, in the heart of the Barolo district. The family has been continually engaged in the growing of grapes and the production of wine since that time. The Brovias, from generation to generation, have been conscientious buyers of some of the finest vineyard sites in this noble zone, concentrating their efforts in their home village of Castiglione Falletto and the neighboring Serralunga d’Alba. Brovia owns land in a variety of the best “cru” of Piedmont such as Rocche, Villero and Garblét Sue, all in Castiglione Falletto, as well as Brea in Serralunga. The Brovia wines are vinified in the classic style. Grapes are lightly crushed before going into the fermentation tanks. The length of the fermentation period depends on the grape variety but the Nebbiolo for various Barolo cuvées can extend as long as a month or more at temperatures between 28 and 30 degrees Celsius. The Baroli are aged for at least two years in 30-hectoliter barrels of Slavonian and French oak. The wines are then bottled without filtration and released to the market after an additional 18 to 24 months of bottle-aging. The cuvées of Dolcetto and Barbera are handled differently, with the Dolcetto being aged exclusively in stainless steel tanks and the Barbera in stainless with a portion of the Serralunga-based wine in smaller barrels (more detail is provided below)., with a portion going into French oak barrels for 9 – 10 months. The wines are bottled without filtration.
The Brovia estate encompasses 19.2 hectares with 55% of the production dedicated to Barolo, 25% in Dolcetto, 10% to Barbera and the remaining 10% produced from Arneis, Nebbiolo d’Alba and Freisa.