Today, the Brovia estate is run by fourth-generation sisters, Cristina and Elena Brovia, along with Elena’s husband, Alex Sanchez. The family’s pride is its enviable collection of top vineyard sites, all of them organically farmed and most located in the village of Castiglione Falletto: Perhaps the best-known is “Villero,” a southwest-facing cru known for powerful, brooding wines, but there’s also the well-known “Rocche” and “Garblèt Sué” (a.k.a. “Bricco Fiasco”) sites. In the village of Serralunga, the Brovias farm a piece of the “Brea” vineyard, called “Ca’Mia,” and the family bottles their four individual “crus” separately and releases them as the estate’s premium-priced, top wines. They also produce an iconic blend, or “Classico,” and a whole range of more entry level wines that all seek to showcase the special terroir of the family’s vineyards.

“Ca’Mia,” is the Brovia family’s parcel of the “Brea” vineyard in Serralunga d’Alba, their only cru holding in that village. It has a similar elevation and aspect to that of “Rocche,” but its limestone-rich soils deliver a broader, darker style of wine. It may be the ‘biggest’ Barolo in the group, with an annual production of about 3,500 bottles (of which 1,200 make it to the US). Ideally this will rest in a cellar for at least 7-10 years, but if you open on the young side give it a good 90 plus minute decant. With proper age, or air, you’ll get the full spectrum of aromatics and flavors: Spiced cherries, kirsch, rose petals, blood orange, cinnamon, espresso, porcini, and tar. Serve it in your best Burgundy stem with something classic like Milanese Osso Bucco and enjoy!