94+ points Vinous Media
Drinking window: 2029 - 2042
The 2022 Barolo Brea Vigna Ca' Mia is a potent, inward wine, as it so often is. Then again, we are in Serralunga, in one of the wilder, more forested parts of the village. A wine of stature and breeding, the 2022 is going to need at least a few years to come into its own. Macerated dark cherry, sage, gravel, menthol, licorice and coffee add to an impression of somber gravitas. There's a ton of potential here.

Alex Sánchez and Elena Brovia turned out a superb set of 2022 Barolos. Their Barolo Rocche is one of my early favorites in this very challenging vintage. The 2022s were vinified in cement with ambient yeasts. Sánchez added that the 2022s spent a few more days on the skins than in most years, as the wines extracted slowly. Sánchez and Brovia shortened time in cask to 18 months from the more customary 24, a well-judged call given the style of the vintage. The last few years have not been easy at Brovia because of family issues that resulted in a split between sisters Elena and Cristina Brovia. As for the wines, they are superb. - Galloni January 2026

Brovia's modern era has been red hot for the last 10 years, while being an under-the-radar estate for 25 years or so before that. I champion these traditional wines as some of my favorites from Barolo that are at the least available to purchase and where pricing has not gone nutzo.

In 1863 Giacinto Brovia founded the Brovia estate in the village of Castiglione Falletto, in the heart of the Barolo district. The family has been continually engaged in the growing of grapes and the production of wine since that time. The phylloxera plague, economic upheaval and two wars interrupted production for almost 30 years but, in 1953 they resumed full-scale wine production.

The Brovia wines are vinified in the classic style with longer macerations over a month, sometimes up to 2 months. The Barolo are aged for at least two years in large, neutral 30 hectoliter barrels of Slavonian oak. The wines are then bottled without filtration and released after 18 to 24 months of bottle-aging.