About this wine
Brovia's entry-level Barolo is built on a core of young-vine fruit from Brea and (since 2020) Gianetto in Serralunga d'Alba, with a spillover of 20-30% from the estate's crus in Castiglione Falletto — Rocche di Castiglione, Villero and Garblèt Sué. Aged for roughly two years in 30-hectoliter Slavonian and French oak casks and released only after further bottle age, it is a faithful, traditionally-made introduction to the house style.
The most approachable gateway into Brovia's traditional Barolo style.
Sommelier's Note
"This is what Barolo tasted like before modernism — firm, savory, built for the table, not the score sheet."
Food Pairings
Classic with braised beef, tajarin with ragù, or aged Castelmagno cheese. Its firm tannin and bright acidity also make it a natural match for rich, slow-cooked dishes.
When to drink it
Special dinners, gifting to Barolo lovers, an introduction to traditional Barolo.
Specs
- Grape Varieties
- Nebbiolo
- Style
- Red
- Alcohol
- 14%
- Price Range
- $70-85 (US retail; reference conversion only)
Terroir & Winemaking
Fermented and macerated in traditional vats, then aged approximately 24 months in 30hl Slavonian and French oak botti, followed by extended bottle aging before release. Bottled unfiltered.
Frequently Asked Questions
- What grape is Brovia Barolo made from?
- 100% Nebbiolo, sourced primarily from Brea and Gianetto in Serralunga d'Alba with a smaller portion from the estate's Castiglione Falletto crus.
- How long should Brovia Barolo be aged?
- It drinks well on release thanks to extended cellar aging before sale, but it can also improve for 10-15 years given its traditional structure.
- Is Brovia's Barolo made in a traditional or modern style?
- Strictly traditional: large old oak casks, long macerations, and no small new barriques.
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Talk to the SommelierMore wines from this producer
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From vines planted in 1961 in the Villero cru of Castiglione Falletto, this bottling is the quintessential expression of the appellation: elegantly perfumed, with delicate red fruit and fine, polished tannins that set it apart from the estate's more powerful crus.
バローロ ガルブレ・スエ
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RedNebbiolo
From a small plot in Castiglione Falletto's Garblèt Sué vineyard — less than half the size of Rocche di Castiglione — this Barolo comes from nearly 50-year-old, south-southeast-facing vines on limestone soil, producing a wine of subtle power and vivacity.
バローロ カ・ミア
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RedNebbiolo
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ドルチェット・ダルバ ヴィーニャ・ヴィッレイ
Dolcetto d'Alba Vigna Villej
RedDolcetto
Brovia's everyday-drinking red, from clay-limestone plots in Castiglione Falletto and Serralunga d'Alba planted in 1981 and 1993. Fermented at 29°C in stainless steel for 7-10 days and aged in stainless steel for 7-9 months, it is bright, fruit-forward, and unoaked — a wine meant to be poured young.
ドルチェット・ダルバ ソラティオ
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RedDolcetto
A rare, late-harvest Dolcetto made only in exceptional vintages — just 12 times since its inaugural 1985 release. Picked from Brovia's old Dolcetto vines in Serralunga's Brea after the Nebbiolo harvest, aimed deliberately at maximum ripeness, and aged in neutral wood, Solatìo is dense, powerful and complex enough that the Brovia family pours it after their Barolos in tastings.