Bruno Rocca took charge of the family business when his father died in 1978. Previously, Bruno worked at Ferrero Rocher in Alba as the family farm could not support more than one family by selling its grapes. After taking over, he started bottling the wine and soon established a name for himself as one of the finest producers in Barbaresco, thanks in no small part to his vineyards on the prized hill of Rabajà. Today, Bruno runs the 15-hectare estate with daughter Luisa and son Francesco and has a total production of around 65,000 bottles.
Stylistically, Bruno is a consummate modernist, making wines of great fruit intensity that retain the structure and elegance of the Langhe at its best. Anyone who deems Barbaresco lighter and more ‘delicate’ than Barolo should try Bruno’s wines. Due to low yields from a fabled slope like Rabajà, his wines have a wonderful intensity and balance. The two single vineyard wines hail from the ‘Rabajà’ and ‘Currà’ Crus. They are approachable yet elegant and, while drinking well now, capable of ageing beautifully over the next decade. The Barbaresco Riserva ‘Currà’ and Barbaresco Riserva ‘Rabajà’ are produced from a strict selection of grapes and matured in French oak casks for 24 to 36 months, then a further 24 months in bottle, before release. The ‘Maria Adelaide’ is made exclusively in the best vintages from a selection of their most outstanding vineyards. It is dedicated to Bruno’s mother, Maria Adelaide, who guided the family with her extensive knowledge of the Barbaresco vineyards and wines. Each is an ode to Nebbiolo, with Bruno Rocca’s signature elegance and finesse.
The Barbera d‘Alba, sourced from 50-year-old vines, is complex and structured. The grapes for the Barbaresco hail from younger vineyards, some of which are on sandier soil, resulting in a more forward, perfumed wine. It is superb for drinking now. The Langhe Rosato is 100% Nebbiolo Rosé, a grape variety related to Nebbiolo which has lighter-coloured berries and is less fertile yet offers a rich aromatic. The resulting wine shows charming red fruit notes, lifted by a crisp freshness. The Langhe Nebbiolo hails from 6 to 7-year-old vines in Bruno Rocca's own vineyards. Maceration occurred in stainless steel vats for 7 to 10 days in order to preserve the bouquet of fresh fruit and the characteristic freshness that distinguishes Nebbiolo. The wine was then aged for 8 to 12 months in French oak barrels before bottling.
