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Rabajà is considered to be one of the best Barbaresco wines, especially in its original historical part, which borders on Camp Gross in Martinenga: this is where Bruno Rocca has his Rabajà vineyard.
The vinification is relatively classic: maceration for an average of 5 to 7 days, then maturation: 80% in new barrels and 30% in casks for 15 to 18 months. Aged for 12 months in bt before marketing.
Suggestions for accompaniment
Game birds - Pigeon - Grilled red meat - Hare "à la royale".
The wines of
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