| History |
History. The company started its activity in 1863 with grandfather Giacinto; his son Antonio continued his run until 1932 when, unfortunately, he was missing. For this reason, the business suffered an interruption until 1953 when the sons Giacinto (oenologist), Raffaele and Marina, all grown up, took over the management of the company focusing on the production of quality wines. At the end of the 80s the daughters of Giacinto (Elena and Cristina Brovia) after finalizing their studies (Elena is Agrotecnico and Cristina is Enotecnico) are incorporated into the company, continuing the business with great passion and assuring its future. In 2001 Elena's husband (Alex Sanchez, a graduate in Economics and Business and MBA) moved from Spain to the Langa and joined the company. |
| Origin |
The Vineyards. The Brovia Company has always been very careful in choosing the best locations of the vineyards. In fact, since 1953 (the year in which the activity is resumed) until today, the vineyards from which the grapes come are sites on particularly favorable land and exposures; some, like the Rocche and the Villero, can be considered of primary importance and very long tradition. Today the totality of all the grapes comes from vineyards owned. The vineyard of the Rocche di Castiglione Falletto has a fairly thin, slightly sandy soil, rather loose and tending to calcareous. The exposure is south-east and the height of 350 meters. The Villero vineyard (Castiglione Falletto) has a moderately clayey, calcareous and compact soil. The exposure is south-west and the height of 340 meters. The vineyard of Garbelet Sué (Castiglione Falletto) has a land whose composition changes three times: the first is rich in clay with a part of limestone; the second is clayey and the third is calcareous. The exposure is south and south-west and the height of 250 meters. The vineyard of Ca'Mia (in Serralunga d'Alba, indiscriminately called Brea or Ca'Mia) has clayey and calcareous soil. The exposure is south-east and south and the height of 350 meters. |
| Harvest |
Viticulture. Red wine is the result of an excellent quality of the grapes from which it is produced. In this sense, the company follows with great care all the workings in the vineyard in order to always obtain the best result. Pruning is performed exclusively by experienced technicians who follow and also take care of other operations. The lands are analyzed periodically keeping under control the right balance of the Vigno del Brovia elements that compose it. Very important is the thinning of the grapes carried out at an advanced veraison that allows us to significantly improve the quality of the grapes harvested. Finally, a right selection of the grapes in harvest allows to achieve the desired high quality results. |
| Production technique |
The techniques. The vinification is traditional and the meticulous care and attention with which it is performed comes from the long experience of the oenologist Giacinto Brovia and the contribution of new techniques by Cristina. First of all there is a soft pressing of the grapes followed by a fermentation at a controlled temperature of around 28-30 ° C. The maceration times vary depending on the type of wine. Then there is a natural stabilization of the wines, then aging and refinement in the bottle. Winemaking is followed by Giacinto Brovia, appropriate laboratory analyzes that allow to establish, together with frequent tastings, the most suitable moment for individual operations. As for the aging of Barolo and Barbaresco, Slavonian oak and French oak barrels of about 30 Hl are used. Once the maturation is completed, the wine is bottled without any filtration practice: the aging takes place in a place with constant temperature and humidity, protected from sunlight and artificial light. Here the wine develops its characteristic "bouquet" giving the best sensations. |