Bruno Rocca Barbaresco DOCG “Curra” 2021

Bruno Rocca Barbaresco DOCG "Currà" 2021 is a dry red wine made from Nebbiolo grapes, sourced from the prestigious Currà cru in the Barbaresco appellation of Piedmont, Italy. Known for its elegance and aging potential, this wine reflects the unique characteristics of the region’s teruārs and Bruno Rocca’s meticulous craftsmanship. The Currà vineyard, with its calcareous soils and optimal sun exposure, contributes to the wine's structure, finesse, and aromatic complexity.

Notary documents from the 19th century attest to the presence of the Rocca family in the township of Barbaresco since 1834, the same year ancestor Francesco (1834-1894) was born. In 1864, Francesco drafted the prenuptial agreements with his future wife, Luigia Cheinasso. In the document, Francesco is defined as “a farmer born and living in Barbaresco”, the co-owner with his brother Giuseppe of “houses, sites, vineyards, and slopes” located within the township. According to later documents, our family’s activity revolved around a multi-purpose farm. Viniculture was an important part of the household finances alongside fields for foraging and raising livestock. In 1958, he moved to live in Rabaja near the gardens. In 1978, he releases the first wine under his own name and with his own label. Before that, the family gave their grapes to a cooperative that bottled their wines separately and marketed them under a separate brand. In 1990, the family began to expand and bought vineyards outside Barbaresco. Other styles began to be made, such as: Langhe Nebbiolo, Barbera d'Alba and d'Asti, Dolcetto.

Bruno Rocca Barbaresco DOCG “Currà” 2021 opens with aromas of ripe cherries, dried roses, and sweet spices, layered with hints of leather and forest floor. On the palate, it is full-bodied with refined tannins and vibrant acidity, delivering flavors of red berries, licorice, and earthy undertones. The finish is long, elegant, and expressive, showcasing the wine’s depth and aging potential.

This Barbaresco pairs exceptionally well with rich meat dishes such as braised veal or lamb, where its structure and acidity cut through the richness. It also complements aged cheeses and mushroom-based risottos, enhancing both the wine and the dish.