Brovia, Brea Ca Mia Barolo, Nebbiolo 2018 750ml

They are traditionalists but focused on finesse and expressive aromatics. The Barolo’s are all fermented in cement and they practice regular pump overs to keep fermentation cool and consistent, one of the reasons the wines are so high toned and elegant. Fermentation and maceration can last well over a month here prior to the wines being moved to large Slovenian Botti for aging. The wines will spend two years in Botti and then are bottled unfiltered. They make very little wine, with under 500 cases of each of their Barolos produced and often even smaller quantities of their Barbera and Dolcetto which are both made in the same traditional manner but because of the prime location of their vineyards, vine age, and work in the cellar they transcend their respective categories. The most recent generation has been really dialed in here, with Cristina and Elena Brovia at the helm, and Elena’s husband Alex making the wines there have been subtle shifts over the last decade plus and the level of precision and focus of the wines has catapulted into the stratosphere. Many wine writers have been heaping on praise for the current generation, with Galloni putting them in his top 10 producers in the region, and it is high time that we give them a little more attention ourselves. Like most everything these days pricing on these wines are soon to go up, and with production so small availability is already an issue, but we are lucky enough to have put together a nice parcel of current release and wines with a little bottle age to launch them on our site. I have really enjoyed going back and retasting their wines and I think that the wines sing across the whole range, with their barbera and dolcetto really showing their pedigree and potential.