Country of Origin: Italy
Location: Castiglione Falletto, Piedmont
People: Brovia Family, Owners | Giacinto Brovia, Enologist
Viticulture: Practicing Organic


Brovia 2020 Roero Arneis DOCG Login <1 Case
Brovia 2018 'Vignavillej' Dolcetto d'Alba DOC Login In Stock
Brovia 2017 Barolo DOCG Login AG 89 In Stock
Brovia 2018 Nebbiolo d'Alba DOC Login In Stock

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 phylloxera plague, economic upheaval and two wars interrupted production for almost 30 years but, in 1953, two brothers, Giacinto and Raffaele, grandchildren of the founder, resumed full-scale wine production. Giacinto, a trained enologist, was (and still is) responsible for the production of the wine while Raffaele, a trained agronomist, supervised the vineyard work. Sadly, Raffaele passed away in 2011 but two of Giacinto’s daughters, Cristina and Elena, are now completely engaged as the fourth generation, in the affairs of this family-run estate. Marina, Giacinto’s wife and mother of their children, is a brilliant cook and provider of wise counsel, and Alex Sanchez, husband of Elena, has joined the family enterprise.

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 d’Alba. Brovia owns land in a variety of the best "cru" of Piedmont such as Rocche, Villero and Garblét Sue, all in Castiglione Falletto, as well as Brea in Serralunga. These different vineyard plots represent a range of soil types, from heavier clay to friable limestone. The Brovias are extremely conscientious winegrowers and farm organically in every sense of that word (without being formally certified). They perform soil analyses every two years to ensure that the elements are in equilibrium; pruning is done to limit harvest levels; and grape clusters are thinned, when necessary, in the summer. Harvest is done entirely by hand and usually begins in late September with the Dolcetto, Arneis and Barbera; of course, the Nebbiolo ripens later, and harvest for the various Baroli occurs normally in mid-October.

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 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 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 d’Alba and Freisa.

Vinous 2/2018
"In 2014, Brovia took the unusual step of bottling one single Barolo. The 2014 is a blend of two parcels, but the Brovias prefer not to disclose which two in order to not penalize the image of the other two vineyards for the future. The 2015s and 2016s I tasted from cask point to very promising vintages in the pipeline."

Vinous 3/2015
"Brovia remains one of the most impressive estates in Piedmont. Even after a string of impressive recent vintages, the wines remain less well known than quality would suggest. The 2011s will give Brovia fans plenty to enjoy while the epic 2010s rest in the cellar. The Brovia Barolos remain quite classic in style. Malos are done right after the alcoholic fermentations, often in steel. The wines spend a year in Slavonian oak followed by two years in a combination of French and Slavonian oak casks."


  • Brovia 2017 Barolo DOCG
    Rating: 89 (10/26/2021)

    The 2017 Barolo is a terrific choice for drinking now and over the next decade or so. In 2017, Brovia's straight Barolo is quite floral and lifted in feel. Crushed flowers, mint, spice, blood orange and sweet berry fruit are laced throughout. As a reminder, the Brovia Barolo is a blend of all four sites the family bottles as vineyard designates, with an emphasis on the Brea cru. This mid-weight Barolo is all charm.
  • Brovia 2017 Barolo, Brea - Vigna Ca'Mia, DOCG
    Wine Enthusiast
    Rating: 98 (12/14/2021)

    Mesmerizing aromas of violet, rose, perfumed berry and dried aromatic herb mingle together with a whiff of forest floor in this compelling wine. Full-bodied, elegant and delicious, the structured palate delivers ripe Morello cherry, cranberry, licorice and tobacco framed in youthfully assertive but refined tannins. It closed on a tangy mineral note. Drink 2027-2037.
  • Brovia 2017 Barolo, Brea - Vigna Ca'Mia, DOCG
    The Wine Advocate
    Rating: 93 (6/17/2021)

    The 2017 Barolo Brea Vigna Ca' Mia sources its fruit from old vines planted in Serralunga d'Alba. This site is known for power and structure, although this hot-vintage expression treads with surprisingly light and delicate footprints. Instead of overt ripeness (like the kind we saw in the two Brovia wines from Castiglione Falletto), the Brea is salty and mineral driven. It shows subdued primary fruit framed by iron ore, rusty nail and dusty terracotta. The jury is out on the wine's aging potential, as a bit more fruit padding might have served well to carry it forward over the years.