2018 Brovia Barolo “Garblt Sue”, Piedmont, Italy

ABOUT THIS WINE

The grapes for this formidable cru are from the Garblet Su vineyard (also referred to as the Fiasco vineyard) in Castiglione Falletto on south/southeast slopes at an altitude of 250 meters with soil that is predominantly limestone. This is a dynamic wine filled with surprises. The Garblet Su is a fraternal twin to the more stern and imposing Villero with the classic restrained power of the best of the wines from this classic village in the heart of the Barolo zone. The site is 0.7 hectare with vines planted in 1970 and 1979. It distinguishes itself by its enormous energy, a positive and heady wine with a gorgeous interplay of black fruits and minerals. The lively presence on the palate reminds one of the remarkable ability of Nebbiolo to retain its vibrant acidity while building its sugar reserves. A favorite of ours . 2500 bottles produced annually, half of which we import for the US market.

ABOUT THIS PRODUCER

In 1863 Giacinto Brovia founded the Brovia estate in the village of Castiglione Falletto, in the heart of the Barolo district. The family has been continually engaged in the growing of grapes and the production of wine since that time. The Brovias, from generation to generation, have been conscientious buyers of some of the finest vineyard sites in this noble zone, concentrating their efforts in their home village of Castiglione Falletto and the neighboring Serralunga dAlba. Brovia owns land in a variety of the best cru of Piedmont such as Rocche, Villero and Garblt Sue, all in Castiglione Falletto, as well as Brea in Serralunga. 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 cuves 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 and released to the market after an additional 18 to 24 months of bottle-aging. The cuves 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 (more detail is provided below)., with a portion going into French oak barrels for 9 10 months. The wines are bottled without filtration.

The Brovia estate encompasses 19.2 hectares with 55% of the production dedicated to Barolo, 25% in Dolcetto, 10% to Barbera and the remaining 10% produced from Arneis, Nebbiolo dAlba and Freisa.