PRACTICING ORGANIC
WINE ADVOCATE 97 POINTS - "The Brovia 2021 Barolo Villero has that powdery or chalky element that I love so much from this site. It's like crushed chalkboard, and it frames other more fragrant aromas of sambuca, aniseed, blueberry and lilac. This wine is beautifully complex, and it keeps going in the glass, unveiling new layers all the time. The same thing can be said of the long mouthfeel. Villero is 1.2 hectares at 230 to 350 meters above sea level with marl soils (a mix of silt and clay). The wine matures in 40-hectoliter French and Slavonian oak casks, and 5,000 bottles were created."
"In 1863 Giacinto Brovia founded the Brovia estate in the village of Castiglione Falletto, in the heart of the Barolo district...in 1953, two brothers, Giacinto and Raffaele, grandchildren of the founder, resumed full-scale wine production... 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...
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." - ROSENTHAL WINE MERCHANT
WINE ADVOCATE 97 POINTS - "The Brovia 2021 Barolo Villero has that powdery or chalky element that I love so much from this site. It's like crushed chalkboard, and it frames other more fragrant aromas of sambuca, aniseed, blueberry and lilac. This wine is beautifully complex, and it keeps going in the glass, unveiling new layers all the time. The same thing can be said of the long mouthfeel. Villero is 1.2 hectares at 230 to 350 meters above sea level with marl soils (a mix of silt and clay). The wine matures in 40-hectoliter French and Slavonian oak casks, and 5,000 bottles were created."
"In 1863 Giacinto Brovia founded the Brovia estate in the village of Castiglione Falletto, in the heart of the Barolo district...in 1953, two brothers, Giacinto and Raffaele, grandchildren of the founder, resumed full-scale wine production... 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...
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." - ROSENTHAL WINE MERCHANT
