Please ensure Javascript is enabled for purposes of <a href="https://userway.org">website accessibility</a>
  • Home
  • 2007 Brovia Barolo Monprivato

2007 Brovia Barolo Monprivato

ITALY / PIEDMONT /

learn more about producers & collectors

SKU: 43769-2007-750

This item is available by the case only

Total:
$130.00

This is a final sale item

Not eligible for cancellations or refunds

  • No professional reviews available
  • No collector reviews available
  • Brovia wines are long-lived classics, as the Brovia family is masterful in its attendance to the minute details of all aspects of winemaking. They are adamant in their philosophy of producing only top quality wines that are standard bearers for their respective terroirs. Their Barolos reflect the subtle, complex and layered nuances that mimic the climatic condition for which Nebbiolo is named.

    See other similar producers:Paolo Scavino,Roberto Voerzio
    Piedmont, which literally means “foot of the mountain,” produces some of Italy's finest red wines. Its clay, limestone, and sand soils are home to the legendary Barolo and Barbaresco wines, made from the extremely age-worthy Nebbiolo variety. Dolcetto and Barbera are considered to be more “workhorse” varieties, and produce the largest quantity of wine. The region is tucked in the cool northwest corner of the country, surrounded on three sides by the Alps. Fog often blankets the region, ensuring long, cool growing seasons. 

    Nebbiolo is the king of Piedmont, and usually the only grape in the Barolo and Barbaresco wines of this Italian region. A continental climate brings long summers and a substantial amount of rainfall, allowing for extended time on the vine and optimal ripeness. As a result, Nebbiolo is high in both acid and tannin, bringing a beautiful balance to these wines and making them suitable for long-term ageing. The typical flavors of Nebbiolo include red currant, strawberry, roses, leather, and anise.

    In Barolo, with its high altitude, Nebbiolo develops perfumed aromas of sour cherries, herbs, and dried flowers. Barolo DOCG wines must be aged for a minimum of three years with at least 18 months in oak before release. Further ageing in bottle adds complex aromas of truffle, tar, and leather. Nebbiolo from Barbaresco is less perfumed and must be aged for a minimum of two years with at least nine months in oak before release.  Some of the best examples of this variety come from Bruno Giacosa, Gaja, Giacomo Conterno, and Roberto Voerzio.

    The delicate aromas, bold tannin, and high acid of Nebbiolo pair best with foods high in butter, fat and olive oil. Classic examples include truffles, prosciutto, boar ragu, pork loin, and a range of cheeses, but it is also a great match for Asian cuisine.

    Collector Data For This Wine

    • 5 bottles owned
    • 1 collectors