Brovia, Barolo Ca' Mia 2011

Brovia Barolo Ca’ Mia 2011 is a classic, single-vineyard Barolo that captures the depth and structure of Serralunga d’Alba in a warm, generous vintage. Crafted from 100% Nebbiolo, it balances power and finesse, offering a wine that is both immediately seductive and capable of further evolution. Sourced from the famed Brea cru, Ca’ Mia has become one of Brovia’s signature bottlings, celebrated for its authenticity and remarkable aging potential.

Tasting Notes
In the glass, the 2011 Ca’ Mia shows a deep garnet core with brick-orange highlights forming at the rim, a visual cue of its developing complexity. The nose is intense and layered: dried cherries, macerated strawberry and plum interweave with rose petals, dried violets, and classic Nebbiolo notes of tar, leather, tobacco leaf, and earthy truffle. Subtle hints of licorice, spice, and cedar underline its traditional Barolo character. On the palate, this is a structured yet supple Barolo, reflecting the warmth of the 2011 vintage. Firm, finely etched tannins frame flavors of red cherry, cranberry, and blood orange, joined by savory nuances of forest floor, black tea, balsamic, and spice. The acidity is vibrant, giving lift and precision, while the finish is long, dry, and complex, with lingering notes of rose, citrus peel, and iron-tinged minerality. At this stage, the wine is entering a beautiful drinking window, with tertiary nuances well underway, yet it still has the backbone to evolve further over the next 5–10 years, depending on storage.

Production
Ca’ Mia is sourced from the Brea cru in Serralunga d’Alba, an area known for its calcareous clay-limestone soils and steep, well-exposed slopes that yield particularly structured and ageworthy Nebbiolo. Brovia farms these vineyards traditionally, using careful, low-intervention viticulture and hand-harvesting to ensure only perfectly ripe, healthy clusters make it to the cellar. Vinification follows the classic Barolo approach: a long maceration on the skins to gently extract tannin, color, and aroma, followed by fermentation in stainless steel or cement. The wine is then aged in large Slavonian oak botti for an extended period, allowing slow, oxygen-driven development without the imprint of new oak, before being bottled and rested further prior to release.

Food & Serving
This Barolo is a natural match for rich, savory cuisine—think braised beef short ribs, osso buco, game dishes, truffled risotto, or slow-cooked lamb shank. It also pairs beautifully with aged hard cheeses such as Parmigiano-Reggiano or mature Pecorino, as well as dishes featuring porcini mushrooms or black truffle. For optimal enjoyment, serve at 16–18°C (around 60–64°F). Decanting for 1–2 hours is recommended to allow the aromatics to fully open and the tannins to soften, particularly if the bottle has been kept in cool cellar conditions.

Producer
Founded in 1863 and family-run for generations, Brovia is one of Barolo’s benchmark traditional producers, based in the village of Castiglione Falletto. The estate is highly regarded for its meticulous viticulture and its focus on expressing individual crus, including Brea (Ca’ Mia), Villero, and Rocche, which showcase the diversity of Barolo’s terroirs. Brovia has built a reputation for crafting wines of purity, balance, and longevity, consistently praised by critics and collectors alike. Their steadfast commitment to classic methods and low-intervention winemaking has cemented their status as one of Piemonte’s most respected and sought-after producers.

We deliver within 2 - 6 business days. You can choose whether it should be to a parcel shop or home delivery. Free delivery to both parcel shops and your front door. Our store partners primarily use GLS, DPD, UPS and DHL for deliveries. We cover deliveries to the majority of countries in Europe.