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Produced from Nebbiolo grapes grown in Valmaggiore in Vezza d'Alba by Brovia where soils are mainly sandy; exposure of the vineyards is south and the altitude is 350 meters above sea level. The manual harvest takes place in mid-October; in the cellar, fermentation (activated by yeasts) is conducted at a temperature of 28 ° C for about 15-20 days. The wine...
The company was founded in 1863 and is headquartered in Castiglione Falletto; currently it runs by Elena and Cristina Brovia, assisted by Alexis Sanchez, Elena's husband. The Company Brovia has always been very careful in choosing the best vineyard locations, over time has been able to select and then to buy large vineyards in the Barolo area: Rocche, Villero and Garblèt Sue' in Castiglione Falletto and Ca'Mia and Brea in Serralunga d'Alba.
The vineyard of Rocche di Castiglione Falletto has a fairly poor soil, slightly sandy, rather loose and calcareous. The position is South-East and the height of 350 meters. The vineyard Villero (Castiglione Falletto) has a moderately loamy, calcareous and compact ground. The exhibition is to the southwest and the height of 340 meters. The Garbelet Sué vineyard (Castiglione Falletto) has a plot whose composition changes three times: the first is rich clay with a piece of limestone; the second is clay and the third is limestone. The position is South and South-West and the height of 250 meters. The vineyard Ca'Mia (in Serralunga d'Alba, called Brea Ca'Mia) has a clay and limestone soil. The position is South-East and South, and the height of 350 meters.
In the vineyard, the company is following with great attention all the processes so you always get the best result. Pruning is done exclusively by experienced technicians who follow and also take care of the rest. The soil is analyzed periodically by controlling the balance of the elements that compose it. very important practice is the thinning of the grapes carried out at veraison advanced that allows us to significantly improve the quality of the grapes. Finally a fair selection of the grapes during harvest allows you to achieve the results desired of great quality.
The vinification is traditional and meticulous attention and care with which it is executed comes from long experience enologist Giacinto Brovia and provision of new techniques by Cristina. First, it has a soft pressing of the grapes followed by a fermentation at a controlled temperature of about 28-30 ° C. The maceration times vary depending on the type of wine. Then it has a natural stabilization of wines, then aging and aging in bottle. The vinification is followed by appropriate laboratory tests necessary to determine, along with frequent tastings, the most suitable time for individual operations. As for the aging of Barolo and Barbaresco are used oak barrels from Slavonia and French size of about 30 Hl oak. Completed the maturation, the wine is bottled without any filtration: aging takes place in a place with constant temperature and humidity, protected from solar and artificial light. Here the wine develops its "bouquet" characteristic giving improved feel.