About Barbaresco Currà
- Style
- Red
- Grape Varieties
- Nebbiolo
- Price Range
- $110-140
- reference, ex-tax US market average, varies by vintage
Sourced from the Currà cru in the commune of Neive, on marl-limestone soils enriched with sand. Compared to Rabajà, Currà tends to give softer, more velvety fruit. Aromas of blackberry, cherry, raspberry, and dried herbs lead to a bright, medium-bodied palate with tight, polished tannins and a long finish, sometimes showing a note of milk chocolate.
If Rabajà is the powerhouse, Currà is the velvet glove — every bit as serious, but more immediately seductive.
New to wine?
A softer, more velvety introduction to Bruno Rocca's single-vineyard Nebbiolo.
Food Pairings
Pairs beautifully with roast duck, herb-crusted lamb, mushroom-based pasta, and semi-aged cheeses.
When to drink it
Dinner parties, autumn game dishes
Terroir & Winemaking
100% Nebbiolo from the Currà cru in Neive, marl-limestone soils with sand. Fermented with extended maceration and aged in French oak.
About the producer
Bruno RoccaRabajà pioneer: benchmark, terroir-driven Barbaresco since 1978.Visit the producer page →Frequently Asked Questions
- How does Currà compare to Rabajà?
- Currà, from marl-limestone soils with sand in Neive, tends to produce softer, more velvety fruit than the more powerful, structured Rabajà.
- What does it taste like?
- Blackberry, cherry, raspberry, and dried herb notes with tight, polished tannins and sometimes a milk chocolate nuance on the finish.
- Where is the Currà vineyard located?
- In the commune of Neive, on marl-limestone soils enriched with sand.
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