About Barbaresco Riserva Rabajà
- Style
- Red
- Grape Varieties
- Nebbiolo
- Price Range
- $220-320
- reference, ex-tax US market average, varies by vintage
- Alcohol
- 14.5%
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.
Made only when the vintage deserves it — this is Bruno Rocca showing what Rabajà can do at full extension.
New to wine?
A serious, age-worthy Barbaresco best saved for special occasions after cellaring.
Food Pairings
Best with slow-braised beef cheeks, wild boar ragù, truffle-laced pasta, and long-aged hard cheeses.
When to drink it
Milestone celebrations, formal dinners, long-term cellaring
Terroir & Winemaking
100% Nebbiolo, strict selection from the Rabajà cru, produced only in favorable vintages. Aged 24-36 months in French oak casks plus 24 months in bottle before release.
About the producer
Bruno RoccaRabajà pioneer: benchmark, terroir-driven Barbaresco since 1978.Visit the producer page →Frequently Asked Questions
- Is the Riserva Rabajà made every year?
- No — it is produced only in vintages that Bruno Rocca judges strong enough for the extended aging and selection this wine requires.
- How is it different from the standard Rabajà?
- It comes from a stricter grape selection within the same cru and undergoes much longer aging — 24-36 months in oak plus 24 months in bottle, versus the standard bottling's shorter regimen.
- When is it ready to drink?
- Given its extensive aging before release, it can be enjoyed on release but will continue to develop for a decade or more.
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