Rocca Bruno

Bruno Rocca is one of those names that rightfully succeeds in evoking the strong connection between a family and its territory. The family name already appears in notarial records dating back to 1834, the year in which the ancestor Francesco was born. He is mentioned, in a deed drawn up in 1864, as a native and inhabitant of Barbaresco, a farmer by profession: he was in fact the owner, together with his brother Giuseppe, of estates, houses and vineyards, all located on the municipal territory. Later testimonies confirm the family's activity as part of a multi-purpose farm, in which livestock breeding and the related cultivation of fields for fodder are flanked by the important role of viticulture, for the purposes of the internal budget. It will be another Francesco, around 1958, who will buy one of the most prestigious cru of Barbaresco and inseparably link the Rocca name to Rabajà: the winery moves from the center of the village to its southern entrance, in the middle of the mention. Aware of the importance of the acquired heritage, in 1978 their son Bruno began vinifying and bottling all production under the family name. The new generation has already joined the company today, represented by siblings Francesco and Luisa.

Bruno Rocca's estate occupies an area of about 15 hectares, characterized by soils composed of white tuffaceous marl mixed with blue marl, stratified with the presence of sands and a large scattering of fossils that testify to its ancient marine origin. The vineyards extend within the boundaries of some of the major cru of the Langhe appellation. Rabajà, on the commune of Barbaresco and home to the winery, rises between 260 and 315 meters above sea level, facing southeast. In the commune of Neive, on the other hand, are Currà, at an elevation of between 220 and 300 meters, facing west; Fausoni, just slightly less elevated, offers exposure to the west, toward the Tanaro; and Marcorino and San Cristoforo, finally, at the foot of the town and elevated to 300 meters, in addition to Nebbiolo, guard the Chardonnay and Barbera plantings.

Bruno Rocca vinifies each vineyard separately and then makes all the labels dedicated to the individual crus. Processing is traditional, with careful grape selections and delicate destemming that does not affect the integrity of the fruit. Fermentations are prolonged for as long as necessary, and aging takes place in wood of various sizes, but dried for at least 40 months. Bottling requires minimal dosage of sulfur and is done without filtration or clarification.