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For Barolo traditionalists, Brovia has gone from insiders’ secret to star in only a few vintages.

Such respect is well-deserved for this great traditionalist. Brovia doesn’t just make great wine, it owns prime parcels in some of Barolo’s most historic crus. In fact, both Rocche and Villero are listed among Barolo’s ten greatest vineyards in Renato Ratti’s 1980 landmark Carta del Barolo.
The only problem is finding Brovia’s top cuvées, especially in the great vintage of 2013.

Terroir and Conviction

The secrets to Brovia’s quality are their old vineyards and an uncompromising old school philosophy.
Some of their oldest vines (and one of their finest holdings) is the 1961 planting in Villero, whose unique gray marl, clay and sand soil produces quintessential Castiglione Barolo: elegantly perfumed with delicate fruit and fine tannins.
The 1.5 hectare plot of half-century old vines in the mythic Rocche is the source of Brovia’s flagship Barolo Rocche di Castiglione, prized for its seamless balance of structured power with expressive nuance and finesse.

Brovia's holdings in the Garblet Sué vineyard are less than half the size of Rocche, but the nearly 50-year old south-southeast exposed vines on limestone soil produce a wine of subtle power and vivacity.

Finally, the 1955-planted Ca'Mia is a classic reflection of Serralunga d'Alba whose calling cards is its combination of vibrant fruit and full body, underpinned by refined tannins.

A 150-Year Track Record

The deep viticultural knowledge that Brovia has accumulated since the estate’s founding in 1863 results in fabulous Nebbiolo from both crus, and their methods in the cantina are strictly old school as well.
Fermentation is in cement tanks for about three weeks, with frequent pump-overs to keep temperatures cool. The wine is then racked into seasoned oak botti, where it remains for two years. Bottling is without filtration.
The results are among the greatest classic Barolos of our time. But, sadly, Brovia’s production is small, with only 200-450 cases of each wine produced annually. That makes them exceedingly hard to source.
If you love traditionally made Barolo as we do, consider this your lucky day. 

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