Wines

The sole white wine of the estate is produced in the Roero district from an 0.80 hectare plot in Vezza d’Alba.  The soil is essentially sandy in composition and sits at 340 meters altitude on south-facing slopes.  The vineyard was planted in 1980.  Harvest (manual) normally occurs in mid-September.  The grapes are briefly macerated and the fermentation occurs at controlled temperatures (around 15 degrees Celsius) for two to three weeks.  The wine rests in stainless steel until the early spring months of the following year and is usually released to the market, after several months of bottle aging, in late summer/early fall.  Approximately 4500 bottles are produced annually, 3,000 of which are shipped to the USA.

A lovely and refreshing Freisa, with delicious and wild, tart berry notes. Meant to be consumed in its youth, Freisa is a perfect companion to a simple meal of salumi and formaggio. A famed but frequently overlooked local variety, this Freisa is is partially sourced from the fabled Villero cru, and vinified without the slight “frizzante” quality that one finds from time-to-time in this region; rather, we have here a wine of structure and charm.Very limited availability, less than 50 cases to the US!

Harvested from classic clay-limestone soils from plots in Castiglione Falletto and Serralunga d’Alba, some planted in 1981 and the other portion in 1993.  The grapes are crushed and fermented in stainless steel at 29 degrees Celsius for a period of a week to 10 days; then aged in stainless steel for seven to nine months before the bottling (unfiltered).  Approximately 10,000 bottles are produced annually, about one-quarter of which is dedicated to the US market.

Wine produced only in exceptional vintages from the old-vines vineyard in Serralunga d’Alba.  Harvested in late September or early October for maximum ripeness, the wine ferments for 10 days to two weeks, is aged in a mix of stainless steel and smaller oak barrels and then blended (but not filtered) before bottling.  This rare and compelling wine has a proven capability to age brilliantly, showing a complexity and richness that is rare in the world of Dolcetto.

This cuvée is from a one-hectare or so old-vines plot in Serralunga d’Alba at 350 meters altitude, some of which was planted in 1960 and another parcel planted in 1981.  In contrast to the “Vignavillej”, the “Ciaböt del Re” undergoes a longer fermentation (10 to 12 days) and then is aged in a mix of stainless steel and small oak (French) barrels; the  wine is then assembled prior to being bottled (unfiltered) after 10 months of aging.  Approximately 4,000 bottles are produced but, in particularly exceptional vintages, the “Ciaböt del Re” is not produced as the grapes from this parcel are used for the rather extraordinary “Dolcetto Solatio”.

This is the Barbera from the Serralunga d’Alba vineyard known as “Brea” that is situated on southeast facing slopes at 350 meters altitude in clay-limestone soil.  This 0.6 hectare vineyard was planted in 1975 and these old vines produce approximately 3,000 bottles of wine per annum, 900 of which are dedicated to the US market.  In contrast to the “Sori del Drago”, the “Ciaböt del Fi” cuvée is aged in a combination of stainless steel and 14-hl oak casks.

This is the Barbera from the Serralunga d’Alba vineyard known as “Brea” that is situated on southeast facing slopes at 350 meters altitude in clay-limestone soil.  This 0.6 hectare vineyard was planted in 1975 and these old vines produce approximately 3,000 bottles of wine per annum, 900 of which are dedicated to the US market.  In contrast to the “Sori del Drago”, the “Brea” cuvée is aged in a combination of stainless steel and smaller French oak barrels.

This Barbera is produced from grapes harvested in the “Garblet” vineyard (also known as “Fiasco”) of Castiglione Falletto from a 0.8 hectare plot on a south-southeast facing slope at 250 meters altitude.  The major part of the vineyard was planted in 1970 with a portion being replanted in 1993.  The “Sori del Drago” is fermented at 28 degrees Celsius for slightly more than a week.  The wine is then racked into stainless steel tank and is aged for 15 to 18 months before being bottled (unfiltered).  Approximately 4,500 bottles are produced annually with 2400 allocated to us for the US market.

Produced from grapes hand-harvested from sand-infused soils in the Valmaggiore vineyard site in the village of Vezza d’Alba, just north of Alba.  This is a half-hectare vineyard that faces south at 340 meters altitude.  The vines were planted in 1975.  This wine is not oak-aged; rather it is racked into a stainless steel vat to age for at least one year before bottling.  Approximately 2,500 bottles are produced of this elegant, velvety wine of medium-body and exquisite balance; half of that production is destined for the US market.

Brovia’s formidable Barolo "Brovia" epitomizes their classically built yet elegant house style and expresses the full breadth of their enviable holdings. While its composition varies slightly each year depending on yields, it always comprises the following sources: (1) From their holdings in Castiglione Falletto, Brovia produces but one single cask of each cru-designated wine per vintage, directing any extra volume into the Barolo "Brovia." Accounting for 20-30% of the wine's final blend, this spillover comes from vines exceeding 50 years of age in the crus of Rocche di Castiglione, Villero, and Garblet Sue. (2) 70-80% of the Barolo "Brovia" comes from holdings in Serralunga d’Alba, primarily in the cru of Brea with smaller amounts (beginning in 2020) in Gianetto, an east-facing cru which is a natural extension of Brea and yields a wine of similar character. These vines are 20 to 30 years of age on average, the oldest parcels of Brea being used for the single-cru bottling. The Barolo "Brovia" undergoes spontaneous fermentation in a variety of vessels—cement, open-top wood, and stainless steel—and is raised 24 to 30 months in oak botti between 30 and 100 hectoliters in capacity. Afterward, the wine is assembled in a combination of steel and wood for an additional year, being bottled no sooner than 40 months after harvest. This aging process, which is longer than that of the crus (aged solely in 30- to 40-hectoliter casks and bottled after 30 months), allows for a wine slightly more open-knit upon release by design.

Brovia chose to make only one wine from their four crus in the challenging vintage of 2014 and the end result is not just good, it is shockingly gorgeous. The nose soars, laden with the beautiful, complex spice of great Nebbiolo, and anchored by dark, savory fruits. “Ūnĭo” is a densely-boned fighter whose musculature makes up in definition what it lacks in size, with a sense of mesmerizing clarity—the kind of clear-eyed freshness that the heft of riper vintages sometimes masks. In the absence of excess flesh, the wine’s profound minerality is positively arresting, reading as chiseled and foundational rather than as an undertone or a grace note.The tannins are downright sexy—the lower-lip bite at the end of a kiss that manages to be both tender and suggestive.

The formidable “cru” of Garblet Sué (also referred to as “Fiasco”) is in Castiglione Falletto on south/southeast slopes at 250 meters with limestone soils. The Garblet Sué” 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. 2,500 bottles produced.

This splendid site in Castiglione Falletto, the fabled “Rocche,” gives us a window onto the elegant, feminine side of Barolo.  Always the most aromatic and sensual of the crus from Brovia, the Rocche dei Brovia carries its weight with a ballerina-like delicacy on top of tannins that are sweet and silky.  A seductress that tempts you to the table with its near-athletic versatility, the Rocche is the one member of this special quartet of crus that will charm you from the outset.  The unique qualities of this “cru” result from the sandy soil composition that is in stark contrast to the terrain that underlies its neighboring “crus” in Castiglione Falletto.  The Brovia parcel (1.5 hectares) of this vineyard faces southeast and sits at 350 meters altitude.  The vines were planted in 1966.  The wine ferments for at least 3 weeks and then is racked into large oak barrels of French origin for an aging period of no less than two years before it is bottled (unfiltered).  Annual production is on the order of 5,500 bottles of which 1,200 bottles (plus 60 magnums) are exported to the USA.

We often call this cru “Il Ruffiano” for its rustic, raffish nature.  This is a boisterous, friendly Barolo from the heart of Serralunga d’Alba with all that zone’s lush fruit and generous body.  Here the wine thrusts us into the dense ambience of the forest: the dark berry-like fruit, the moss and underbrush, the truffles and mushrooms of the Langhe.  It’s all there with bravado and confidence.  Warm, rich, dense … one of our best friends at the table.  This is a one-hectare vineyard planted to Nebbiolo in 1955.  The exposure is southeast and the altitude is 350 meters.  Like the other “cru” Barolo, the “Ca’Mia” experiences a cuvaison of at least 3 weeks before being racked into large French “botti” for two years or more of aging.  Annual production is on the order of 3,500 bottles of which 1,200 (plus 60 magnums) are destined for distribution in the USA.

The blend in this wine is an homage to the terroir of Castiglione Falleto, sourcing the best fruit from the Rocche and Villero vineyards in 2005. The wine was assembled after vinification, then spent five years in large barrel prior to bottling. A recent tasting showed youthful tannin, dark fruit notes, and a deep complexity that reflects the Riserva nature of the élevage. The wine was bottled only in magnum, to suggest that further cellaring will only improve the overall experience.

Some may argue the case but, personally, if we had to pick one of these “cru” Barolo as the “king of kings”, our vote would go the “Villero”.  The package is complete: strong yet elegant, powerful but dignified, above all pure and balanced.  No matter the vintage, this special site in Castiglione Falletto yields a consistently marvelous wine that will age with consummate grace.  Dark and brooding in its youth, it matures into a regal wine of exceptional depth.  For us it is the quintessential Barolo.  This 1.5 hectare vineyard faces southwest at an altitude of 340 meters.  The vines were planted in 1961.  The “Villero” is aged in large French oak “botti” for at least two years after a cuvaison of three weeks or more.  Approximately 5500 bottles are produced annually; 1,200 bottles plus 60 magnums are bottled exclusively for us for the US market.