Black Fruit, Floral, Red Fruit, and Pepper / Spice, Sweet Spice and Smokey
BODY: Full
DRYNESS: Dry
ACIDITY: Medium +
TANNIN: Medium +
ALCOHOL (%): Pronounced (12-14%)
Origin: Piedmont (Moscato, Barolo, Barbaresco & More), Italy
Grape Varietals:
Nebbiolo
Winemaking:
Maturation: >24 Months Oak Barrels and Bottle Ageing
Awards:
WESTERN FOOD PAIRING
Mushroom pasta, chorizo risotto, hard cheeses and cured meats
ASIAN FOOD PAIRING
Grape varietal & region: 100% Nebbiolo. The fruit for this wine comes from a vineyard in the Rabajà Cru, in the village of Barbaresco. Solely Nebbiolo vines grow in the vineyard, which was planted in 1964 and completed in 1978. The vineyard has a south-westerly exposure and is a mixture of tufaceous clay, marl and limestone. The vineyard is steep and sits at an altitude of 260–315 metres above sea level. The vines are approximately 50–60 years old.
Taste profile: Bruno Rocca Barbaresco Rabaja has an intense and deep ruby red colour. Discerning notes of raspberries, red cherries, rose and violet florals. The dry and full-bodied palate has ripe tannins and a great structure. Luscious jammy wild blackberry, raspberry and dark cherry flavours with hints of tobacco and vanilla spice.
Winemaking process: Hand harvesting and selection of the grapes in the vineyard. Second selection at the sorting table after harvest. The whole clusters go through a gentle pressing with a pneumatic press before undergoing fermentation in 50HL stainless steel tanks for 20–25 days. The wine ages in 225 litre French oak barriques for 12 months, and then ages for another 12 months in 16–20 hectolitre French oak barrels. Finally, the wine spends 12 months in bottle before release.
Ageing potential: Drink now or keep until 2030
