Barolo DOCG Brea Vigna Ca' Mia 2020 Brovia

What type of wine is it

Barolo Brea Vigna Ca’ Mia by Brovia is a still red wine produced in the Langhe from Nebbiolo. Its style is structured and complex, with evident tannins and an intense texture, designed for slow evolution. The winemaking process involves fermentation in cement vats with prolonged maceration, followed by aging in large oak barrels according to a traditional approach.

Where does it come from

The Brovia family has been cultivating vineyards in the Langhe since the mid-19th century, with plots in several crus of Castiglione Falletto and Serralunga d’Alba. This Barolo comes from an old vineyard located above 300 meters of altitude, on soils of compact clay-limestone marl, elements that contribute to its assertive character and structural solidity.

How it is produced

The Nebbiolo grapes ferment in cement with a maceration of about three weeks, to extract substance and complexity gradually. The wine then ages for at least a couple of years in large oak barrels, following local traditions, thus favoring the integration of the tannic texture and ensuring longevity.

Tasting notes

In the glass it shows a garnet color. The bouquet is elegant and austere, with aromas of red fruits, humus, medicinal herbs, and blond tobacco. On the palate, it offers robustness, significant tannins, powerful structure, and a long, well-defined finish, consistent with the territorial character of Serralunga.

Food pairing

Because of its structure and tannins, it pairs well with slow-cooked and succulent dishes. The most natural choice is braised meats and beef stew cooked with red wine, where the wine's intensity and persistence accompany the richness of the dish without overpowering it. This pairing enhances the aromatic depth and the dry texture of the sip.

When to serve it

It is ideal when you’re looking for a red with depth and a defined profile, especially at the table with important dishes. It expresses itself best after adequate aeration, which helps open up the aromatic profile and soften the tannic texture. The structure and aging in large barrels suggest good cellaring potential.