About this wine
The Riserva expression of the Currà cru, part of the estate's Riserva program alongside Rabajà. Fermented with submerged cap for 40-45 days, then matured in large Slavonian oak botti for around 16 months before further bottle aging. Notes of kirsch, chalk, white pepper, dried herbs, and mint show a cooler, more savory register than Rabajà's riper fruit.
A cooler, more savory style of Riserva Barbaresco — best for those who love herbal, mineral Nebbiolo.
Sommelier's Note
"Cooler and more mineral than Riserva Rabajà — this is the thinking drinker's choice between the estate's two Riservas."
Food Pairings
Excellent with slow-roasted lamb shoulder, porcini risotto, and long-aged pecorino or Parmigiano.
When to drink it
Formal dinners, long-term cellaring, pairing with game
Specs
- Grape Varieties
- Nebbiolo
- Style
- Red
- Price Range
- $200-260 (reference, ex-tax US market average, varies by vintage)
Terroir & Winemaking
100% Nebbiolo from the Currà cru. Fermented on skins with submerged cap for 40-45 days, aged approximately 16 months in large Slavonian oak botti plus additional bottle aging before release.
Frequently Asked Questions
- How is Riserva Currà made?
- It ferments on the skins with submerged cap for 40-45 days, then ages roughly 16 months in large Slavonian oak botti before further bottle aging.
- How does it differ from Riserva Rabajà?
- Riserva Currà tends toward a cooler, more savory profile — kirsch, chalk, white pepper, and mint — compared with the riper, more powerful Riserva Rabajà.
- Is it made every vintage?
- No — like the estate's other Riserva bottling, it is only produced in vintages judged strong enough for the extended aging program.
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Talk to the SommelierMore wines from this producer
バルバレスコ
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RedNebbiolo
Bruno Rocca's entry-level Barbaresco DOCG is a blend of parcels from Neive, San Cristoforo, Marcorino, and Fausoni, with vines averaging 25-30 years old, farmed organically at 250-300m altitude with yields kept to roughly 40 hl/ha. Fermentation takes place in stainless steel for 20-25 days with malolactic fermentation, followed by 18 months in French oak barrique and a further 8 months of bottle aging before release. It offers a classic, accessible introduction to the estate's terroir-driven style.
バルバレスコ ラバヤ
Barbaresco Rabajà
RedNebbiolo
The wine that built Bruno Rocca's reputation, sourced from the family's parcel at the crest of the historic Rabajà cru — one of Barbaresco's most celebrated vineyards, acquired by Francesco Rocca in 1958. 100% Nebbiolo, it shows raspberry, tobacco leaf, and dried herb notes with a round palate, well-integrated tannins, and a long finish. Low yields from the steep Rabajà slope give the wine remarkable intensity and balance.
バルバレスコ リゼルヴァ ラバヤ
Barbaresco Riserva Rabajà
RedNebbiolo
A strict selection of the finest grapes from the Rabajà cru, made only in favorable vintages. Matured in French oak casks for 24-36 months, then a further 24 months in bottle before release — one of the longest aging regimens at the estate. The result is a deeply structured, age-worthy Barbaresco with raspberry, strawberry, tobacco, and floral notes, round tannins and a long, spiced finish.
バルバレスコ クラ
Barbaresco Currà
RedNebbiolo
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.
バルバレスコ マルコリーノ
Barbaresco Marcorino
RedNebbiolo
The newest single-vineyard addition to the Bruno Rocca lineup, from the Marcorino vineyard located just below the medieval town of Neive. Ruby-colored with slight orange hues, it shows cherry, red currant, crushed violet, tobacco leaf, and hints of black truffle and bay leaf. On the palate, firm chalky tannins integrate with bright acidity and savory mineral undertones; the wine is built for cellaring, needing 5-8 years before hitting its stride and holding for 10-15 more.
バルバレスコ マリア・アデライデ
Barbaresco Maria Adelaide
RedNebbiolo
A special selection made in memory of Bruno Rocca's mother, Maria Adelaide, who lived at Rabajà from 1921 until her death in 2006. Bruno personally makes the selection, and only in vintages that inspire him — the fruit usually comes mainly from the Rabajà, Fausoni, and Currà vineyards. 100% Nebbiolo, vinified in stainless steel for 18-20 days, then matured 12 months in French oak barrique and 12 months in French oak botte.