Bruno Rocca
Summary
Bruno Rocca is a 15-hectare family estate in Barbaresco, Piedmont, focused primarily on Nebbiolo from prestigious crus including their flagship Rabajà vineyard, where calcareous marl soils and elevations of 240-400 meters define their terroir. Their winemaking balances traditional methods like extended maceration with modern temperature-controlled fermentation, aging their Barbaresco for 18-20 months in French oak while maintaining site-specific expression across their portfolio of indigenous varieties.
Heritage & Leadership
Bruno Rocca established his eponymous winery in 1978 in Barbaresco, taking over the family estate that had been selling grapes to local cooperatives since the 1950s. The Rocca family's connection to viticulture in the Langhe region began when Bruno's father, Francesco Rocca, purchased a house with vineyards in Rabajà, one of Barbaresco's most distinguished sites. This transition from grape growing to winemaking marked the beginning of the estate's focus on quality wine production.
Today, the winery operates under family leadership with Bruno working alongside his children, Luisa and Francesco Rocca, who joined the business in the early 2000s. Francesco oversees vineyard management and winemaking operations, while Luisa manages the commercial and marketing aspects of the business. This second-generation involvement has brought continuity to the estate while introducing technical improvements and expanded market presence. The family maintains direct control over all aspects of production, from vineyard work to bottling, maintaining the artisanal character that has defined the winery since its inception.
Vineyards & Wines
Bruno Rocca's estate encompasses 15 hectares of vineyards spread across several sites in the Barbaresco and Barolo zones. The family's holdings include parcels in the prestigious Barbaresco crus of Rabajà, Currà, Fausoni, and San Cristoforo. In 2010, they expanded their portfolio by acquiring property in Monforte d'Alba, allowing them to produce Barolo from the Mosconi vineyard.
The vineyards range in elevation from 240 to 400 meters above sea level, with predominantly southern and southwestern exposures that maximize sun exposure in this cool climate region. The soil composition varies by site, with the Rabajà vineyard characterized by calcareous marl soils with high mineral content, while the Currà site features more clay and limestone. These soil differences contribute distinct characteristics to the wines from each vineyard.
The estate focuses primarily on Piedmont's traditional varieties, with Nebbiolo comprising approximately 60% of their plantings, followed by Barbera, Dolcetto, and small amounts of Chardonnay. Their production includes single-vineyard Barbaresco wines from Rabajà and Currà, Barolo from Mosconi, Barbera d'Alba, Dolcetto d'Alba, and a Langhe Chardonnay. The flagship wine remains the Barbaresco Rabajà, which showcases the distinctive characteristics of this historic cru.
Philosophy & Practice
Bruno Rocca's winemaking philosophy balances respect for tradition with practical modern techniques. In the vineyard, they practice low-yield viticulture with plant density ranging from 4,000 to 5,000 vines per hectare and green harvesting to control production. Manual harvesting in small crates ensures the grapes arrive at the winery in optimal condition.
The winemaking process varies by variety but generally includes temperature-controlled fermentation in stainless steel tanks. For their Barbaresco wines, fermentation typically lasts 15-20 days with regular pump-overs and délestage to extract color and tannins. Aging protocols are specific to each wine: their Barbaresco spends 18-20 months in French oak barrels (30% new), while the Barolo ages for 24 months in oak. The Barbera d'Alba Trifole sees 12 months in used French barriques, and their Dolcetto is aged entirely in stainless steel to preserve freshness.
The family's approach emphasizes expressing the distinct character of each vineyard site through minimal intervention in the cellar. They employ modern temperature control and gentle pressing techniques while maintaining traditional extended maceration for their Nebbiolo wines. This methodology aims to produce wines that reflect both the vintage conditions and the specific terroir of their vineyard sites, creating wines with site-specific identity and aging potential.