Azienda Agricola Brovia
Unio Barolo Nebbiolo
Barolo, Cuneo, Piedmont, Italy
Just bottled, Brovia's 2014 Barolo is superb. Ample and broad on the palate, it is endowed with serious muscle and pure power. Lavender, mint, pine, plum, sage and a host of mineral and savory notes wrap around a core of plush dark blue/purplish fruit. The 2014 is a superb wine that may very well turn out to be even better than this note suggests. (Antonio Galloni, Vinous, February 2018)
Just bottled, Brovia's 2014 Barolo is superb. Ample and broad on the palate, it is endowed with serious muscle and pure power. Lavender, mint, pine, plum, sage and a host of mineral and savory notes wrap around a core of plush dark blue/purplish fruit. The 2014 is a superb wine that may very well turn out to be even better than this note suggests. (Antonio Galloni, Vinous, February 2018)
Feb 1st, 2019
We drank this after the Enrico Serafino and it didn’t take long to realize this was a step up in class and character despite the challenges that Brovia faced in the 2014 vintage; a year in which they sold off half of their holdings. From what I understand, this cuvee, the first of its kind in Brovia’s history, was made using grapes from the lower sector of Brea and two crus from Castiglione Falletto. The idea being that blending the best wines together would be vastly superior to bottling individual and relatively weak wines from each cru. I can say unequivocally that the strategy worked. The “Unio” as they called it, does not come
across as a limpid example of Barolo. Quite then contrary, there is profound depth and concentration that slowly gained in power the longer the bottle was open. No short supply of dark berries accompanied by spices, fresh asphalt, rose bushes, and minerals. A rapturous, tongue smacking finish that lasts for minutes closing with some rather lusty tannins. What a treat. The 2014 Brovia “Unio” should age gracefully and I, for one, will be looking forward to tracking its development.
We drank this after the Enrico Serafino and it didn’t take long to realize this was a step up in class and character despite the challenges that Brovia faced in the 2014 vintage; a year in which they sold off half of their holdings. From what I understand, this cuvee, the first of its kind in Brovia’s history, was made using grapes from the lower sector of Brea and two crus from Castiglione Falletto. The idea being that blending the best wines together would be vastly superior to bottling individual and relatively weak wines from each cru. I can say unequivocally that the strategy worked. The “Unio” as they called it, does not come
across as a limpid example of Barolo. Quite then contrary, there is profound depth and concentration that slowly gained in power the longer the bottle was open. No short supply of dark berries accompanied by spices, fresh asphalt, rose bushes, and minerals. A rapturous, tongue smacking finish that lasts for minutes closing with some rather lusty tannins. What a treat. The 2014 Brovia “Unio” should age gracefully and I, for one, will be looking forward to tracking its development.
Marketing/Development Kunni/Westerly Wines
Tasty, dried red fruit, some candied plum and savory herbs.
Tasty, dried red fruit, some candied plum and savory herbs.
Dec 21st, 2021
Perfect Barolo for Caccio Pepe pasta. Cheers.
Perfect Barolo for Caccio Pepe pasta. Cheers.
Jul 10th, 2022
Very tough vintage for Brovia. Alex Sanchez is very proud of what they were able to salvage from the rain and hail. I hope it was just going through a grumpy phase when I tasted it. My score is very much much provisional.
Very tough vintage for Brovia. Alex Sanchez is very proud of what they were able to salvage from the rain and hail. I hope it was just going through a grumpy phase when I tasted it. My score is very much much provisional.
Sep 16th, 2018