2004 Bruno Rocca Barbaresco Coparossa

Bruno Rocca has been associated with celebrated Barbaresco since the 1950s. Though the Rocca family had been farmers in the area since the mid-19th century, it was in 1958 that Francesco Rocca bought vineyards in the prestigious Rabajà region and began supplying grapes to the community winery. With the 1978 vintage the family started bottling wine under their own name and today the Roccas own vineyards beyond Barbaresco. Brother and sister Francesco and Luisa Rocca today run the estate, which includes 8.6 acres in Rabajà. Bruno Rocca makes several Barbarescos, as well as Barbera, Dolcetto, Chardonnay and Langhe Nebbiolo. The estate’s Barbarescos often earn 3 Bicchieri awards from Gambero Rosso.

Barbaresco is one of the two most acclaimed DOCGs in Piedmont, the other being Barolo. Located just a few miles north of Barolo, Barbaresco is a small town of fewer than 700 people and 1,680 vineyard acres, making it less than half the size of the Barolo DOCG. The other communes in this DOCG of rolling hills are Neive and Treiso. As in Barolo, the DOCG requires that Barbaresco DOCG wines be 100% Nebbiolo, a grape thought of as the Pinot Noir of Italy. Records show that Nebbiolo was grown in the Piedmont as early as the 14th century, and despite being somewhat finicky – it is late to ripen and easily damaged by adverse weather --- Nebbiolo makes highly aromatic and powerful red wines. Until the mid-19th century Nebbiolos of Piedmont were vinified as sweet wines, though that ended in the late 19th century when a French oenologist was invited to Piedmont to show producers how to make dry reds. By the late 20th century respected producers were making outstanding Nebbiolos, as well as Nebbiolo blends that do not carry the DOCG label. Barbaresco was made a DOC in 1966 and upgraded to a DCOG in 1980. DOCG Barbaresco must be aged a minimum of two years, with a minimum of one year in wood. Barbarescos are regarded as more subtle and refined than Barolos, and more approachable when young.

This red grape is most often associated with Piedmont, where it becomes DOCG Barolo and Barbaresco, among others. Its name comes from Italian for “fog,” which descends over the region at harvest. The fruit also gains a foggy white veil when mature.