BROVIA is a traditional Barolo producer, in the winemaking sense not in the vineyard sense. The estate is situated in Castiglione Falleto between Azelia and Scavino, their vineyards are spread over the Castiglione and Serralunga communes.
Brovia wines are vinified in the classic style. Grapes are lightly crushed and fermentations are natural and occured in cement 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 Barolo 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, with a portion going into French oak barrels for 9 - 10 months. The wines are bottled without filtration.
The resulting wines are pure, characterful and gripping but in a very gentle and moreish style, they have great intensity and charm whilst also expressing individuality and reflect the distinct differences between their great terroirs.