Wine Advisor
Brovia, Barolo Garblet Sue 2011
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Description
Tasting notes
Reviewed by: Antonio Galloni
The 2011 Barolo Garblèt Sue’ is remarkably polished and sophisticated, two qualities that are rarely found in this Castiglione Falletto site, where the wines tend to be much more sinewy and virile. White pepper, pomegranate and sweet red cherries are some of the notes that open up in the glass. The flavors remain bright, focused and beautifully delineated in the glass. I very much like the sense of energy here, although I have to admit, the softer edges of 2011 are incredibly alluring.
Reviewed by: Antonio Galloni
An intense, powerful wine, the 2011 Barolo Garblèt Sue’ takes hold of all the senses with its rich, textured fruit. Smoke, iron, tobacco and red fruits sit on a big, tannic frame. As always, the tannins are quite prominent, but in 2011 there is also considerable fruit to provide balance. The Garblèt Sue’ is burly and powerful, with perhaps less finesse than the other Barolos, but then again, the competition is pretty intense at this cellar.
Reviewed by: Antonio Galloni
An intense, powerful wine, the 2011 Barolo Garblèt Sue’ takes hold of all the senses with its rich, textured fruit. Smoke, iron, tobacco and red fruits sit on a big, tannic frame. As always, the tannins are quite prominent, but in 2011 there is also considerable fruit to provide balance. The Garblèt Sue’ is burly and powerful, with perhaps less finesse than the other Barolos, but then again, the competition is pretty intense at this cellar.
About the Producer
Brovia was founded in 1863 and remains to this day a small, family owned and run winery. Broiva has one of the most impressive vineyards collection in the entire Barolo: 19 hectares of vineyards in Castiglione Falletto and Serralunga d'Alba which read like a list of the greatest vineyards in Barolo: Garbèt Suѐ, Rocche, Villero in Castiglione Falletto, and Brea in Serralunga d’Alba. Brovia’s production is tiny, around 60,000 bottles of wines per annum (half of it are Barolo). Yields in the vineyard and also in the winemaking are kept very low to produce the best wines. Brovia practices organic farming, uses natural yeast fermentation, maceration time is around 20-25 days. The wines are aged in the most traditionist method: in 3,000 liters botti (big barrels) until it is ready for bottling unfiltered.
