In the glass
Aroma: rosehip, violet, raspberry, cherry, butter
Palate: red fruit, broad tannin
Bruno Rocca's flagship from the Rabaja cru: deep garnet, an embracing nose of rosehip, violet and buttery notes opening to raspberry and cherry, with soft broad tannins and a long, sumptuous finish.
What it pairs with
-
Brasato al Barolo
The braise meets the cru's broad tannin and red-fruit depth. -
Tajarin with white truffle
Truffle resonates with the wine's savoury, floral core. -
Aged Castelmagno
Salt sharpens the rosehip and cherry lift.
How to serve Bruno Rocca Barbaresco Rabaja
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Brasato al Barolo, Tajarin with white truffle, Aged Castelmagno. Match the wine's structure to the dish's fat and salt.
History
Bruno Rocca began bottling in 1978 and built his reputation on the Rabaja cru in Barbaresco, one of the appellation's most prestigious sites.
- 1985 — Bruno Rocca establishes Rabaja as his flagship Barbaresco
Facts
- Producer
- Bruno Rocca
- Grapes
- Nebbiolo (100%)
- Classification
- Barbaresco DOCG
- ABV
- 14.5%
- Price
- EUR 80 to 150 at retail
- Drinking window
- 8 to 30 from vintage
- First vintage
- 1985
Frequently asked about Bruno Rocca Barbaresco Rabaja
What does Bruno Rocca Barbaresco Rabaja taste like?
On the nose, rosehip, violet, raspberry, cherry, butter. On the palate, red fruit, broad tannin. Structurally full-bodied, firm tannins, high acidity with a long finish. Bruno Rocca's flagship from the Rabaja cru: deep garnet, an embracing nose of rosehip, violet and buttery notes opening to raspberry and cherry, with soft broad tannins and a long, sumptuous finish.
When should I drink Bruno Rocca Barbaresco Rabaja?
Drink 8 to 30 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Bruno Rocca Barbaresco Rabaja?
Brasato al Barolo is the canonical pairing. Other strong matches include Tajarin with white truffle and Aged Castelmagno. The braise meets the cru's broad tannin and red-fruit depth.
What grapes are in Bruno Rocca Barbaresco Rabaja?
The blend is Nebbiolo (100%). The wine is classified as Barbaresco DOCG.