BRUNO ROCCA
Who: Francesco Bruno and children, Luisa and Francesco
Where: Barbaresco, Cuneo (Piemonte, Italy)
What grapes: Nebbiolo, Chardonnay, Barbera
Key facts: The Rocca family are ascending the quality-laden ranks of Barbaresco viticulture. Smart vineyard purchases, meticulous farming, and the energy of two generations working together with love for their homeland are driving this remarkable push to the summit.
Website: https://www.brunorocca.it/en/
Instagram: @luisa_rocca
Bruno Rocca Rosato Langhe DOC
Viticulture: Sustainable/practicing organic
Soil type: Calcareous clay
Grapes: Nebbiolo
Method of fermentation: Fermented and aged for three months in stainless steel
Bold aromas of macerated raspberries and roses. Classic flavors of nebbiolo on the palate, bright red fruit with a very light tannic finish.
Bruno Rocca “Cadet” Chardonnay Langhe DOC
Viticulture: Sustainable/practicing organic
Soil type: Limestone and marl
Grapes: Chardonnay
Method of fermentation: Fermented with wild yeast. Aged in a mix of stainless steel and French barrique
Bruno Rocca Barbera d'Alba DOC
Viticulture: Sustainable/practicing organic
Soil type: Calcareous clay/marl
Elevation: 250m above sea level
Grapes: Barbera
Method of fermentation: Hand-picked in the Currá and Fausoni vineyards. Fifty year-old vines. Fermented in stainless steel for two weeks. Aged in French barriques.
750 ml.
1.5 L
Bruno Rocca “Fralù” Nebbiolo Langhe DOC
Viticulture: Sustainable/practicing organic
Soil type: Sant’ Agata marl, clay-limestone
Elevation: 250m above sea level
Grapes: Nebbiolo
Method of fermentation: Fermented for two weeks in stainless steel. Aged in French barrique for one year. From 10-year-old vines.
Bruno Rocca Barbaresco DOCG
Viticulture: Sustainable/practicing organic
Soil type: Calcareous clay
Elevation: 220-290m above sea level
Grapes: Nebbiolo
Method of fermentation: Spontaneous alcoholic fermentation, malolactic fermentation in wood barrel. All parcels are vinified separately and then blended together. All the oak is at least 40 months old, seasoned outside to minimize imprint on the finished wine. Minimal sulfur is added.
Bruno Rocca “Maria Adelaide” Barbaresco DOCG
Viticulture: Sustainable/practicing organic
Soil type: Calcareous clay
Elevation: 300m above sea level
Grapes: Nebbiolo
Method of fermentation: Spontaneous alcoholic fermentation, malolactic fermentation in wood barrel. All the oak is at least 40 months old, seasoned outside to minimize imprint on the finished wine. Minimal sulfur is added.
It’s a selection of the best fruit from the Rabajà and Currà crus.
Bruno Rocca “Currà” Barbaresco DOCG
Viticulture: Sustainable/practicing organic
Soil type: Calcareous clay
Elevation: 200-300m above sea level
Grapes: Nebbiolo
Method of fermentation: Spontaneous alcoholic fermentation in stainless tanks.nMalolactic fermentation in wood barrel. All the oak is at least 40 months old, seasoned outside to minimize imprint on the finished wine. Minimal sulfur is added. From a six hectare southwest-facing parcel formerly owned by the curate of Nieve parish. These vines are 30 years old.
Bruno Rocca “Rabajà” Barbaresco DOCG
Viticulture: Sustainable/practicing organic
Soil type: Calcareous clay
Elevation: 310m above sea level
Grapes: Nebbiolo
Method of fermentation: Spontaneous alcoholic fermentation in stainless steel vessel for three weeks. Malolactic fermentation in wood barrel. All the oak is at least 40 months old, seasoned outside to minimize imprint on the finished wine. It’s a mix of barrique and “botti” traditional mid-sized barrel. Minimal sulfur is added. From 3.5 hectares owned by the Rocca family since 1958. Southwest facing. These vines are half a century old.
In January I found myself in the courtyard of Bruno Rocca’s winery. It’s a striking location, perched above the storied Rabaja vineyard. Bruno and his children own a large swath of this storied cru. It was bitterly cold for our morning appointment. Mercifully, Luisa Rocca kept the vineyard tour brief. Instead of a blustery stroll, she allowed ample time to consider her family’s impressive range of wines in the relative warmth of their tasting room. The wines were superb. I didn’t expect to receive any bottles this year. Luisa made it clear that allocations are scant: their cellar is too empty. I believe lobbying by close friends, Piedmontese and American, opened this door for Piedmont Wine Imports, and our customers. I’m grateful for Luisa’s generosity.
The family doesn't apply synthetic products in their 12 hectares of vineyards. Compost comes from non-industrial farms, and is aged for two years under straw. It’s transformed by earthworms. They don’t cut vineyard grasses. Instead, Rocca composts vegetative material into “green manure” by foot traffic. They sow oats, barley, buckwheat and wildflowers between the vine rows. They maintain a “living database” of 60+ year old Nebbiolo clones in the nearby village of Nieve. They hand-harvest all the fruit, destem, and ferment the grapes whole berry for an average of 40 days. The Barbaresco wines age in oak. Everything else is made in stainless tanks. Native yeast strains are cultivated to start fermentations.