Wine Advisor
Brovia, Barolo Rocche di Castiglione 2019
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Description
Tasting notes
Reviewed by: Monica Larner
Brovia hits it out of the ballpark with this set of wines from the 2019 vintage. The 2019 Barolo Rocche di Castiglione is a darker, broader expression that stands on its own thanks to that special intensity. This expression veers toward dark fruit and black cherry, and there is a lot of iron ore or rusty nail at the back. The wine is almost sanguine in character, but in a manner that enhances all the other beautiful characteristics on hand. The mouthfeel is slightly more open-knit and rich, making this a better pairing partner to hearty meat dishes. Production is 5,000 bottles.
Reviewed by: James Suckling
Notes of spices, walnut shell, dark cherry and plum skin. Medium- to full-bodied with polished tannins that are firm but very fine. Subtle notes of red and blue fruits with a mineral finish. Try from 2026.
Reviewed by: Antonio Galloni
The 2019 Barolo Rocche di Castiglione is a potent, full-bodied wine. Dried cherry, leather, smoke, tobacco, dried herbs and menthol lend brooding intensity to this decidedly virile, imposing Barolo from Rocche di Castiglione. Dark fruit, iron, sage, mint, red fruit, sweet pipe tobacco and cedar. The 2019 was super-impressive from barrel, but the bottled wine only showed itself with several hours of aeration. It will need years to be at its finest.
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.
