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
Fermentation practices
Each vineyard is vinified separately. Grapes from the larger vineyards are divided among two or three vats to differentiate the quality. This separation ensures that only the best fruit makes it to the bottle, allowing us to respect the characteristics of the terroir of origin. Alcoholic fermentation begins naturally, with medium-long fermentation (30-40 days) using almost whole berries, delicate pumping over, and no punching down.
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
Fermentation in stainless steel followed by aging in large barrels for all the Barbaresco and barriques for other wines.
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
