2017 Brovia Barolo, Piedmont, Italy

Product information

ABOUT THIS WINE

• Fermentation: After total destemming, wine ferments spontaneously in concrete vats. Cuvaison lasts 21-30 days
• Pressing: Pneumatic pressing
• Time on Lees: Wine remains on lees until racking following malolactic
• Malolactic Fermentation: Spontaneous, in vat following alcoholic fermentation
• Élevage: 24 months in 30-hl Slavonian and French oak botti
• Press Wine: Free-run juice only • Fining and Filtration: Unfined and unfiltered

This cuvée is a blend of the younger vines found in the various “crus”. After a fermentation of approximately three weeks, the wine is aged for at least two years in a combination of large and medium-sized barrels of Slavonian and French origin. Annual production is in the neighborhood of 13,000 bottles of which 3000 are dedicated to the US market.

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 phylloxera plague, economic upheaval and two wars interrupted production for almost 30 years but, in 1953, two brothers, Giacinto and Raffaele, grandchildren of the founder, resumed full-scale wine production. Giacinto, a trained enologist, was responsible for the production of the wine while Raffaele, a trained agronomist, supervised the vineyard work. Sadly, Raffaele passed away in 2011, and Giacinto in 2014, but Giacinto’s daughter Elena and her husband Alex Sanchez are now completely engaged as the fourth generation in the affairs of this family-run estate.