"In the wonderful hills of Barolo wine, where the landscape begins to take on a different, more animated guise, there is a family that has always been associated with wine: the BROVIAs.
The Winery had been set up as far back as 1863 and is settled in Castiglione Falletto. Paying always attention to the importance of the "terroir", with time and an uncompromising attitude to the selection of the finest vineyards in Langa, the family has been able to acquire great vineyards in the Barolo growing area: Rocche, Villero and Garblèt Sue' in Castiglione Falletto and Ca'Mia and Brea in Serralunga d'Alba.
Thus, the philosophy of the Winery is to propose great personality Barolos (as with the other wines produced), all made in the same way, but with very specific and clean characteristics, always different among them; Barolos that faithfully reflect the richness of our great Langa vineyards."
The Brovia winery has always been very careful in selecting the best positions for the vineyards. In fact, since 1953 (when the activity started again), the vineyards from which the grapes come are placed in the best positions and terrains; some of them as Rocche and Villero can be considered as very important vineyards with a very long tradition.
Today all the grapes come from owned vineyards.
The Rocche vineyard in Castiglione Falletto has a quite lean, slightly sandy and loose soil tending to calcareous. The position is South-East and the height is 350 m.
The Villero vineyard (Castiglione Falletto) has a moderately clayey, calcareous and compact soil. The position is South-West and the height is 340 m.
The Garbelet Sué vineyard (Castiglione Falletto) changes the composition of the soil three times: in the first part it is mainly clay, in the middle it is clay-limestone and in the last part it is prevalently calcareous. The position is South and South-West and the height is 250 m.
The Ca'Mia vineyard (Serralunga d'Alba, as well called Brea) has a clay and limestone soil. The position is South - East and South and the height is 350 m.
The red wine first comes from very good grape quality. In this sense and in order to always obtain the best results, the Brovia winery takes a lot of care of all the operations in the vineyards.
The pruning is only done by experts who are also involved in the other aspects of winemaking.
The terrain are periodically analysed keeping a check on the right balance of the elements.
The green pruning that we carry out when the grapes change colour, is really important and allows us to improve the quality of the vintage considerably.
Finally, the right selection of the grapes during the harvest gives us the possibility of reaching the high quality desired result.
Our method of production is traditional, followed very carefully and based on the long experience of the enologist Giacinto Brovia and the new techniques incorporated by Cristina.
It starts by a light bears pressing and the separation of the grape and the grape stalk.
The temperatures of fermentation are always between 28-30 ° C and the time of the maceration depends on the kind of wine. After that, our wines have a natural stabilisation. Then the wines are aged and refined in bottle.
Naturally we follow all these tasks with continuous laboratory analysis and controlled and periodical tasting that allows us to decide the right moment for doing each operation.
The ageing of Barolo and Barbaresco wines takes place in barrels of Slavonia and French oak of approx. 30 Hl.
When the ageing is completed, the wine is bottled in a natural way, which means, without any filtration; for the refining the bottles are put in a place with constant temperature and humidity, protected from sunlight and artificial light.
Here the wine develops and expands its typical "bouquet" and gives the best sensation.