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Barbaresco, Bruno Rocca (magnum) - 2020

Made from vines in the Neive commune and blending grapes from San Cristoforo, Marcorino and Fausoni, this superb Barbaresco has a dense nose with notes of black fruit (blackberry, cherry, plum), rose petals and violets, and spices. The palate is immediately elegant and enveloping, despite the wine's youth, and lasts for a long time. A school wine, accessible in every sense of the word: a must!
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Wine made from recent Nebbiolo vines located in the commune of Neive. Yields of 35-38 hl/ha. Vineyards of Neive, Cru San Cristoforo, Marcorino and Fausoni. The soil is made of clayey tuff with some sandy veins.


Vinification in stainless steel tanks for about 20-25 days. Aged for about 18 months in French oak barrels.

Suggestions for accompaniment

Veal tartare with a knife and a few slices of white truffle. Oven-roasted duck.


If there is a world-renowned terroir in Barbaresco, it is Rabajà! When his father died in 1978, Bruno Rocca returned to the family estate created in the 1950s. At the time, the estate only covered 5 hectares and still bottled few wines under its label. But things have changed since then and he now works with his son Francesco, an oenologist, and his daughter Luisa, who is in charge of marketing. The estate now boasts 15 hectares of vines, 5 of which are in Rabajà, making it the largest owner of the area. The soil here is a mixture of clay, tuff, marl and limestone. The exposure varies from southwest to south and the altitude from 260 to 315 metres. The vines are on average 40 to 50 years old and are grown organically, but without certification.


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