The 2004 Barolo opens with a spiced, floral nose followed by sensations of small red fruits. This medium-bodied wine offers excellent length and tons of style in a fairly approachable package for this bottling.
The tannins are unusually refined here as well. The Barolo is made from a combination of the estate's vineyards (typically younger vines averaging 15-25 years of age) plus the wine that is leftover after the French oak casks used for the single-vineyard wines are filled. The juice is approximately equal parts Castiglione Falletto and Serralunga, and is aged in Slavonian oak. Anticipated maturity: 2010-2022. 89 Points, Antonio Galloni for Robert Parker's Wine Advocate (Oct 2008)
Good full, deep red. Slightly high-toned aromas of herbs, licorice, menthol and flowers, with a whiff of leather. Supple, broad and dry, with plum and menthol flavors along with a slightly artificial floral element. Finishes rather austere and dry. A classically styled Barolo that strikes me as a tad rustic. 87 Points, Stephen Tanzer's Int'l Cellar (Nov 2007) The Brovia wines are vinified in the classic style. Grapes are lightly crushed before going into the fermentation tanks. The length of the fermentation period depends on the grape variety but the Nebbiolo for various Barolo cuvées can extend as long as a month or more at temperatures between 28 and 30 degrees Celsius. The Baroli are aged for at least two years in 30 hectoliter barrels of Slavonian and French oak. The wines are then bottled without filtration and released to the market after an additional 18 to 24 months of bottle-aging. The cuvées of Dolcetto and Barbera are handled differently, with the Dolcetto being aged exclusively in stainless steel tanks and the Barbera in stainless with a portion of the Serralunga-based wine in smaller barrels (more detail is provided below)., with a portion going into French oak barrels for 9 - 10 months. The wines are bottled without filtration. madrose.com | 
