Brovia. Barolo 'Ca' Mia
The grapes are picked by hand in the second part of October. Fermentation is controlled at around 28°C and lasts some 15-20 days. Maturation is in a single ‘botti’ of 30hl for two years. After this period the wine is bottled without filtration.
A powerful Barolo that requires at least ten years in bottle, the most muscular and tannic of the crus.
eRobert Parker 93 points
Is the richest of the 2005 Barolos, even though it retains a very classic, mid-weight feel. Dark plums, prunes, cherries, smoke, leather, menthol and liquorice emerge from this masculine Barolo. The Ca’Mia will require patience, but it remains highly promising at this stage. Anticipated maturity: 2015-2025.