The Broccardo family winery is described as having a young heart, but one with strong origins in the past. Filippo, Laura and Federica are the culmination of everything that has been handed down from their parents, grandparents and great-grandparents: a respect for the land, a passion for the job that requires hard work, techniques to naturally cultivate the vineyards and vinification with little intervention that preserves the fruit and terroir characteristics of the Lange area.
The Broccardo vineyards are in three of the most popular areas of the Langhe suited to the production of Barolo wine – Monforte d’Alba, Barolo and Novello. The vineyards cover seven acres facing south and southwest. The composition of the soil is characterized by clay, tuff, sand and silt left by the withdrawal of the Sea Padano about 16 million years ago. The alternation of these layers gives to their wines excellent finesse, structure and elegance. The wine cellar is in Monforte d’Alba, which in 2014 was designated a Unesco patrimony.
The wine shows a beautiful red with
orange highlights increasingly pronounced as it extends the
period of aging. Spicy oak aromas of vanilla and liquorice.
Fresh and rich on the palate first, then smooth and balanced.
Very pure red fruit and polished tannins. Longevity over 20
Average age of plant is30 years old.
Exposure of the vineyard is south, south-west.
Soil is sandy clay, silty.
Crushing – Fermentation with controlled
temperature of 28 ° C – Average duration of maceration: 20
days – Malolactic fermentation in November, steel – Aging:,
medium 24 months in Slavonian and French oak, dimension
35 hl, ranging in age from new to 10 years. Minimum 10
months in bottle before to sell.
Awards: - Barolo 2010: Decanter April 2015 91/100 - Barolo
2010: Decanter Asia World Awards – Commended Medal
Barolo 2009: Decanter November 2013 92/100 – Barolo
2011: Wine Enthusiast January 2015, 92 points - Barolo 2012:
DWWA 2016, Silver Medal - Barolo 2011: Janis Robinson
2015, 16 pt
Food Pairing Notes
We recommend it with
aged cheeses and savory red meats, “grande quisine”.