About the producer
The
Rocca
family
has
a
rich
winemaking
legacy
and
are
stewards
of
some
of
the
finest
vineyards
in
Barbaresco
and
Neive.
Bruno
Rocca
assumed
control
of
the
family
business
in
1978
following
his
father's
passing.
It
was
then
that
he
initiated
the
bottling
of
wine
under
his
own
name,
swiftly
gaining
a
reputation
as
one
of
Barbaresco's
premier
producers,
notably
attributed
to
the
prized
vineyards
on
the
hill
of
Rabajà.
Today,
Bruno,
alongside
his
children
Francesco
and
Luisa,
collaborates
in
preserving
the
family
legacy
and
its
deep-rooted
connection
to
the
land
of
origin.Bruno
Rocca's
vineyard
holdings
encompass
the
highly
sought-after
Rabajà
cru
in
Barbaresco
and
Currà,
Marcorino,
San
Cristoforo,
and
Fausoni
in
the
commune
of
Neive.
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Clay
and
limestone
soils
are
crucial
for
cultivating
Nebbiolo
grapes
for
Barbaresco.
The
soil
features
white
tuffaceous
marl
blended
with
grey-blue
marl
and
veins
of
sand—rich
in
limestone
and
microelements,
ideal
for
Nebbiolo
cultivation.
Rabajà
is
renowned
for
producing
epic,
structured
Barbarescos
with
defined
elegance
and
complexity.
In
the
cellar,
they
utilize
seasoned
casks
that
enhance
the
natural
evolution
of
their
wines.
Native
yeasts
are
exclusively
used
during
fermentation.
Their
winemaking
philosophy
focuses
on
achieving
great
fruit
intensity
while
preserving
the
structure
and
elegance
intrinsic
to
the
Langhe
region
at
its
best.
In the Vineyard
Organic biodynamic practices
Organic
farming
practices
are
utilized
but
the
vineyards
are
not
certified.
Total area under vine
12,5
Hectares
Location of vineyards
Barbaresco
and
Neive
Soil details
The
soil
is
characterized
by
white
tuffaceous
marl
mixed
with
blue
marl
and
veins
of
sand
-
soil
rich
in
limestone
and
microelements,
ideal
for
cultivating
Nebbiolo.
Grapes
Chardonnay,
Dolcetto,
Barbera,
Nebbiolo
In the Cellar
Winemaker
Bruno
Rocca
&
Francesco
Rocca
Yeast utilized
Natural
yeasts
are
present
in
our
Barbaresco
vineyards.
Through
a
complex
process,
we
have
selected
several
strains
of
these
native
yeasts
for
fermentation,
ensuring
respect
for
the
terroir
and
allowing
its
full
expression
in
the
wine.
Filtration stabilization
No
filtration,
no
clarification,
only
natural
sedimentation.
Fermentation & aging vessels
Each
vineyard
is
vinified
separately.
Grapes
from
larger
vineyards
are
divided
into
two
or
three
vats
to
distinguish
quality,
ensuring
only
the
best
fruit
is
selected
for
bottling
while
preserving
the
unique
characteristics
of
each
terroir.
Alcoholic
fermentation
begins
naturally,
lasting
30-40
days,
with
nearly
whole
berries,
gentle
pumping
over,
and
no
punching
down.
Fermentation
occurs
in
stainless
steel
tanks,
followed
by
aging
in
large
barrels
for
Barbaresco
wines
and
barriques
for
other
varieties.
Additional notes
Winemaking style
Traditionally
made
wines
with
a
focus
on
elegance
and
finesse.
Our
quill,
drawn
by
Gianni
Gallo,
is
the
symbol
with
which
our
wines
write
their
adventures.
Every
wine
has
its
quill
because
every
wine
has
a
story
we
want
to
tell
you.
Wines produced
Langhe
Chardonnay
Cadet,
Langhe
Rosato,
Dolcetto
d'Alba
Trifolè,
Barbera
d'Alba,
Langhe
Nebbiolo
Fralù,
Barbaresco,
Barbaresco
Currà,
Barbaresco
Rabajà,
Barbaresco
Marcorino,
Barbaresco
Riserva
Currà,
Barbaresco
Riserva
Rabajà,
Barbaresco
Maria
Adelaide
Total production
Depending
on
the
vintage,
roughly
75.000
bottles
