The municipality of Castiglione Falletto is located in a sort of central position within the DOCG Barolo, with Barolo and La Morra to the west, and Monforte d’Alba and Serralunga d’Alba to the east. Here is the Brovia winery, founded in 1863 by Giacinto Brovia and passed into the hands of his son Antonio, who unfortunately died very young, but leaving three children: Giacinto, Raffaele and Marina. The death of Antonio, which occurred in 1932, caused the interruption of the winery activities, which resumed in 1953 when the three children had become old enough to take over the fate of the company. Among them, the most enterprising was Giacinto who, having trained at the oenological school of Alba, became the true historical memory of the winery. Even when in the 80s he passed the baton to his daughters Elena and Cristina (assisted by Elena’s husband, the Spanish Alex Sanchez), Guacinto will continue to give his valuable advice, the result of about 60 years of harvest.
Today the winery has about 19 hectares of vineyards and it is common belief that Giacinto first and Elena then knew how to buy the land really well, since the winery has some of the most beautiful Cru of Castiglione Falletto, all strictly oriented to the South (between the Southeast and the Southwest) and therefore able to provide the vines with the maximum hours of sunshine possible. In the vineyard it’s followed a certified organic farming with periodic analysis of the composition of the land and the thinning of the grapes with ripening already forwarded, with the aim of improving the quality. Also in the cellar, the traditional vinification is accompanied by constant analyses, to determine the appropriate time to start each of the various operations.
Barolo Rocche di Castiglione was born from the homonymous vineyard in Castiglione Falletto, a vineyard exposed to the southeast that rises 350 meters high, on lean, slightly sandy and calcareous soils. Here, during the harvest, a first selection of grapes is made on the vine, which, once arrived in the cellar, macerate for a long time on the skins, and ferment thanks to indigenous yeasts. The aging period, in 30hl Slavonian and French oak barrels, is two years, and is followed by bottling, without filtration, and subsequent aging in glass, in environments at constant temperature and humidity.
The 2010 vintage has a ruby color with garnet reflections, with an olfactory range that opens on notes of crispy cherry, damp earth, pot pourri of dried flowers and vinyl, followed by red currant, pomegranate, black pepper and roasted coffee, with final echoes of Kentucky tobacco, sealing wax and graphite. The palate strikes for the crisp freshness and the rich and elegant tannins, with a background of discreet softness and mineral sapidity; all enriched by the retro-olfactory vreturn of the floral and spicy component that accompany the sip until an excellent length closing.
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