PRACTICING ORGANIC
"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
"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
