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SommSelect: Brovia, Sori' del Drago  Barbera d' Alba DOCG, Piedmont, Italy 2012 - SommSelect

$28

Buy 4 and we‘ll include shipping.*


Brovia, Sori' del Drago Barbera d' Alba DOCG, Piedmont, Italy 2012


One of the first lessons learned on the path to becoming a sommelier is that opinions, can and will, vary wildly about a given wine. And for many of us, the wines we love most are sometimes also the most challenging to explain to restaurant guests. So, my ultimate goal is to discover bottles that make everybody excited: wines esoteric enough for geeks, approachable enough for a relative novice, and most importantly, still possessing that drinkable quality that everyone craves.


Since beginning my work in wine in the early 2000’s, I have watched as the Brovia family has risen from relative obscurity, to becoming an undisputed top producer in Barolo. The family’s pride is a small collection of vineyards in Barolo’s villages of Serralunga d’Alba and Castiglione Falletto. Among their top holdings is a parcel of the “Garblet Sue” (or “Fiasco”) vineyard, one of the region’s most coveted and expensive. But, while their neighbors in this vineyard plant every square inch to Nebbiolo for high priced Barolo cuvées, the Brovia family leaves much of theirs planted to Nebbiolo’s less expensive/prestigious little sister, Barbera. Fruit from these 45 year old vines is pressed into stainless steel tanks where juice rests for 18 months before being bottled, completely unfiltered. In eschewing oak and heavy-handed winemaking, this nakedly simple vinification process preserves the purity of the Barbera’s fruit and floral character, while highlighting the minerality and complexity of the unique soil in which it’s planted. And truly, it tastes exactly like what it is: world class Barbera planted in Barolo. It’s a wonderful wine.

In the glass the 2012 Brovia Barbera d’Alba “Sori del Drago” is concentrated and opaque purple moving to a crimson rim. On the palate it is the quintessence of Barbera: tart cherries and juicy plums with appetite whetting acidity and an invigorating, lip-smacking finish. The wine’s strongest suit, however, is it’s brilliant and vivid aromatics: violets, white pepper, red fruits, and wild herbs.  I advise decanting the wine for 1 hour before serving in a large Burgundy stem at 55 degrees alongside braised bone-in meats and tomato-less pasta preparations.  Also, today’s offer is limited, as we only have a small portion of the 45 cases imported into California.
Since beginning my work in wine in the early 2000’s, I have watched as the Brovia family has risen from relative obscurity, to becoming an undisputed top producer in Barolo. The family’s pride is a small collection of vineyards in Barolo’s villages of Serralunga d’Alba and Castiglione Falletto. Among their top holdings is a parcel of the “Garblet Sue” (or “Fiasco”) vineyard, one of the region’s most coveted and expensive. But, while their neighbors in this vineyard plant every square inch to Nebbiolo for high priced Barolo cuvées, the Brovia family leaves much of theirs planted to Nebbiolo’s less expensive/prestigious little sister, Barbera. Fruit from these 45 year old vines is pressed into stainless steel tanks where juice rests for 18 months before being bottled, completely unfiltered. In eschewing oak and heavy-handed winemaking, this nakedly simple vinification process preserves the purity of the Barbera’s fruit and floral character, while highlighting the minerality and complexity of the unique soil in which it’s planted. And truly, it tastes exactly like what it is: world class Barbera planted in Barolo. It’s a wonderful wine.

In the glass the 2012 Brovia Barbera d’Alba “Sori del Drago” is concentrated and opaque purple moving to a crimson rim. On the palate it is the quintessence of Barbera: tart cherries and juicy plums with appetite whetting acidity and an invigorating, lip-smacking finish. The wine’s strongest suit, however, is it’s brilliant and vivid aromatics: violets, white pepper, red fruits, and wild herbs.  I advise decanting the wine for 1 hour before serving in a large Burgundy stem at 55 degrees alongside braised bone-in meats and tomato-less pasta preparations.  Also, today’s offer is limited, as we only have a small portion of the 45 cases imported into California.





Country Italy
Region Piedmont
Sub-Region Barbera d'Alba
Varietal Barbera
Production n/a
Alcohol 14.5%
Oak none
Soil Calcareous
Farming Organic
TASTING PROFILE

Fruit

Earth

Body

Tannin

Acid

Alcohol
TECHNICAL INFORMATION

Country Italy
Region Piedmont
Sub-Region Barbera d'Alba
Varietal Barbera
Production n/a
Alcohol 14.5%
Oak none
Soil Calcareous
Farming Organic
SommSelect: Brovia, Sori' del Drago  Barbera d' Alba DOCG, Piedmont, Italy 2012 - SommSelect SommSelect: Brovia, Sori' del Drago  Barbera d' Alba DOCG, Piedmont, Italy 2012 - SommSelect

$28

Buy 4 and we‘ll include shipping.*

“This wine tastes exactly like what is it -- Barbera planted in Barolo territory.”

SommSelect brings a sommelier’s knowledge and experience to everyone, at every budget, every day. We aren’t influenced by scores or ratings, or by a need to move inventory. Instead, our co-founder and in-house Master Sommelier, Ian Cauble, tastes dozens of wines from the world’s best producers each week to find those that truly stand out. Enjoy our selections.

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