Bruno Rocca Barbaresco DOCG “Rabaja” 2022

Bruno Rocca Barbaresco DOCG “Rabajà” 2022 is a dry red wine made entirely from Nebbiolo grapes grown in the famous Rabajà cru of the Barbaresco zone in the Piedmont region of Italy. The grapes come from old vines rooted in clay-tuff and marl-limestone soils, giving this wine a strong sense of terroir. After fermentation, the wine is aged in French oak barriques, which adds complexity and structure.

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.

On the nose, the wine reveals intense aromas of black cherry, plum and blackberry, accompanied by floral touches of violet or dried rose petals and elegant spicy and tobacco undertones. On the palate it is warm and full-bodied, with soft, broad tannins that wrap around rich dark fruit and subtle hints of cocoa. The finish is long and persistent, echoing the fruity, floral and spice aromas from the nose, with a refined and lingering elegance.

This wine pairs beautifully with richly flavored dishes such as red meat — for example roast beef or venison — and game, where its structure and depth can stand up to robust flavors. It also complements well-aged cheeses, whose intensity balances the wine’s tannins and acidity.