About this wine
Named by combining Francesco and Luisa, Bruno Rocca's son and daughter, this Langhe Nebbiolo is made from the estate's youngest vines (6-7 years old). Macerated in stainless steel for an extended period — up to 22 days in some vintages, unusually long for a wine at this level — to preserve fresh fruit character, then aged around 8-12 months in French oak barrique plus 12 months in bottle. It shows lifted florals, bright red fruit, raspberry, cherry, and a touch of camphor, with silky, polished tannins.
The friendliest, most immediately drinkable Nebbiolo in the Bruno Rocca range.
Sommelier's Note
"This is Nebbiolo without the wait — all the perfume, none of the patience required."
Food Pairings
Great with charcuterie, grilled sausages, tomato-based pasta, and soft cheeses — an everyday Nebbiolo.
When to drink it
Casual dinners, weeknight drinking, Nebbiolo introduction
Specs
- Grape Varieties
- Nebbiolo
- Style
- Red
- Price Range
- $30-40 (reference, ex-tax US market average)
Terroir & Winemaking
100% Nebbiolo from young vines (6-7 years old). Extended maceration in stainless steel (up to 22 days in some vintages), aged approximately 8-12 months in French oak barrique plus 12 months in bottle.
Frequently Asked Questions
- What does the name Fralù mean?
- It combines the names of Francesco and Luisa, Bruno Rocca's son and daughter.
- What does it taste like?
- Lifted florals with bright red fruit — raspberry and cherry — plus hints of camphor and silky, polished tannins.
- Is it ready to drink young?
- Yes — unlike the estate's Barbaresco crus, Fralù is made to be approachable and enjoyable soon after release.
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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.
バルバレスコ リゼルヴァ ラバヤ
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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.