About this wine
100% Barbera from the village of Neive, specifically the Currà and Fausoni crus, with vines averaging 50-60 years old on limestone and blue marl soils. Vinified in stainless steel for 10-15 days, then matured 12 months in French oak barrique. Bright deep garnet in color, with an intense nose of ripe plum, blackberry, cherry, and red mulberry alongside walnut, pink pepper, and toasted almond notes. The palate is mouth-filling, warm, and harmonious with a round, elegant expression.
Juicy, food-friendly, and easy to love — a great first step into Piedmont reds.
Sommelier's Note
"From 50-60 year old vines, this Barbera has a depth and warmth that punches well above its everyday-wine price."
Food Pairings
A natural match for Neapolitan-style pizza, braised pork ribs, and rich tomato-based pasta dishes.
When to drink it
Casual dinners, pizza nights, everyday drinking
Specs
- Grape Varieties
- Barbera
- Style
- Red
- Alcohol
- 14%
- Price Range
- $40-50 (reference, ex-tax US market average)
Terroir & Winemaking
100% Barbera from the Currà and Fausoni crus in Neive, vines 50-60 years old on limestone and blue marl soils. Vinified in stainless steel 10-15 days, aged 12 months in French oak barrique. ABV approximately 14%.
Frequently Asked Questions
- Where do the grapes come from?
- From the village of Neive, specifically the Currà and Fausoni crus, on limestone and blue marl soils with vines averaging 50-60 years old.
- What does it taste like?
- Ripe plum, blackberry, cherry, and red mulberry aromas with walnut, pink pepper, and toasted almond notes; the palate is warm, round, and elegant.
- How long is it aged?
- Vinified in stainless steel for 10-15 days, then matured for 12 months in French oak barrique.
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Talk to the SommelierMore wines from this producer
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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.
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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.
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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.
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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 リゼルヴァ クラ
Barbaresco Riserva Currà
RedNebbiolo
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.
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.