Barbera from a Barolo estate with 160 years of history in Castiglione Falletto. Brovia was founded by Giacinto Brovia in 1863; today Elena Brovia (fourth generation) and her husband Alex Sanchez run the estate, farming organically without formal certification. The Sor del Drago vineyard0.8 hectares on a south-southeast slope at 250 meters in the ‘Garblet’ areais fermented at 28C for just over a week, then aged 1518 months in stainless steel before being bottled unfiltered. No oak, pure Barbera expression.

Brovia dates back to 1863, and over the (many) years, the family has acquired stunning vineyard sites in the vicinity of their home village of Castiglione Falletto and the nearby Serralunga dAlba. This is one of the most meticulous of growers, dedicated to organic practices as a matter of course (not by certification). This is an entirely food-friendly, unoaked Barbera. Packed with bright red fruit and balanced acidity, this is one we’d sip while cooking and then pass it around the table at dinner for pizza or pasta night. It could also dress up something easy like BLTs or savory baked mac-n-cheese. It’s super drinkableconsider grabbing a few bottles.