Barolo, “Brea, Vigna Ca’ Mia”
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.
In 1863 Giacinto Brovia founded the Brovia estate in the village of Castiglione Falletto, in the heart of the Barolo district.Learn more
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