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Barbaresco 2017 - Bruno Rocca
Bruno Rocca

BARBARESCO 2017 - BRUNO ROCCA

  Italy / Piemonte
€64.20
54.80
€54.80
QTY
ADD TO CART At your doorstep in 1 - 3 days

A legendary Barbaresco in the front line of Nebbiolos!

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Why do we love it?

Barbaresco is one of Italy's most iconic and historic regions. If you are a Nebbiolo fan, two are your main options. For full-bodied red wine bombs, you go to Barolo. But If you are looking for finesse and class in wine, then Barbaresco is your choice. Why; The rich soils of Barbaresco make wines less tannic and concentrated. Do you want this; In a variety as bold as Nebbiolo, probably yes.

Barbaresco is the second home of the dynamic variety Nebbiolo and a UNESCO World Heritage Site since 2014. And if you add the name Bruno Rocca on top of that, one of Barbaresco's oldest and most dedicated producers, you understand that this is an emblematic wine.

Bruno Rocca's Barbaresco 2017 is definitely a great wine from an absolute terroir. Bruno bottled his first wine in 1978 and since then he dedicated himself to the emergence of Barbaresco's land and it’s particular crus. Along his side lie his children, Luisa and Francesco, and continue with the same passion, the same dedication and the same love for the vine, the wine, and of course Barbaresco. They firmly believe Nebbiolo wants patience and perseverance. You have to be devoted to it all year. For Barbaresco 2017 the grapes come from the Neive region. Sandy soils and extremely low yields per hectare, produce the extremely valuable fruit. Fermentation in stainless steel tanks for about 15 days. Maturation follows 12 months in French barriques and much more in the bottle. Yes, Nebbiolo wants its time, but it will surely reward you up to the last sip.

Barbaresco 2017 and Bruno Rocca’s philosophy revealed one of the best Barbaresco's intoxicating secrets... If you taste it, you’ll be doomed to love it until the end... We warned you!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has medium, lively, ruby color in the glass.
Seductive nose that takes a little time to unfold its complexity. Juicy cherry and strawberry flood the nose while very fine flowers in the form of carnation and violet are slowly appearing. Sweet spices such as licorice, paprika, and cinnamon are blended with aromas of oak, tobacco, and vanilla in a complexity recital.
It has medium (+) body with intense, fine-grained tannins and high acidity, all in great balance. Small red and black berries, cherry, sour cherry, coffee and vanilla explode in the palate, resulting in a highly enjoyable, floral and long aftertaste.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 14,5%
Origin Barbaresco, Piemonte
Variety Nebbiolo
Aromas red berries, cherry, strawberry, sour cherry, carnation, violet, liquorice, paprika, cinnamon, oak, smoke, vanilla, coffee
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 15 years
Closure Cork
Organic No

BARBARESCO 2017 - BRUNO ROCCA

PAIR IT

with Osso Buco alla Milanese and dishes with red meats and red sauces.

Wild boar casserole with tagliatelle pasta

  • 1 kilogram of wild boar
  • 1 carrot coarsely chopped
  • 1 celery coarsely chopped
  • 1/2 bunch of fresh onions finely chopped
  • 1/2 bunch of parsley finely chopped
  • 2 cloves of garlic
  • 3 tbsps. of mustard
  • 3 tbsps. of lemon juice
  • 5 allspice berries
  • 1 bay leaf
  • Salt and pepper
  • 200 g olive oil
  • 250 ml red wine (preferably xinomavro)
  • 500 g of tagliatelle

 

Cut the wild boar in portions. Put all the ingredients in a bowl, except olive oil and pasta. Marinate for at least 12 hours.

When we are ready for cooking, remove the boar from the marinade, drain it to leave the many liquids and sauté with the oil until it gets golden-brown. Add the marinade and lower the heat to simmer for 30 minutes.

Transfer them all to the casserole and put it in a preheated oven, at 150 ° C. Stir regularly to keep liquids from sticking. If more liquids are needed, add some vegetable broth.

Boil the pasta according to the instructions (preferably al dente).

Garnish with a little chopped parsley over the plate.

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