The 2006 Barolo Garblet Sue’ is massively tannic and powerful. As always, it is a taut, sinewy Barolo, but in 2006 the Garblet Sue’ is even more backward than is typically the case. Bright red fruit, smoke, tar, incense and iron are just some of the nuances that come together in this focused, potent Barolo. With air the frame fills out to some extent, but patience is the key. Brovia’s Garblet Sue’ is made from the Bricco Fiasco vineyard, just up the hill from the winery. Anticipated maturity: 2021-2036. 95 points, Wine Advocate # 192 Dec 2010
Good bright, deep red. Wild, musky red fruits and menthol on the nose, complicated by licorice, minerals and nutty oak. Sweet and silky on entry, then tight but smooth in the middle. There's a light touch here but no hardness, and lovely intensity and finishing perfume. The tannins coat the front teeth. Very youthful wine-a bit tighter than the Rocche but less clenched than the Villero. 91-93 points, Stephen Tanzer's International Wine Cellar, Nov/Dec 09 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 | 
