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Wine Rabaja di Bruno Rocca, Barbera d'Alba DOC, 2013

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Tasting Notes

Color

Wine rich garnet color with purple highlights.

Taste

The taste of wine - a warm, full, harmoniously combining acidity and silky tannins, fruit tones, shades of spices, freshness and juiciness. The finish is long, warming.

Aroma

Aromatic composition of wines make up tones of ripe red berries and ripe cherries bright shades and blackberries on halftone background of vanilla, pepper, mint and eucalyptus.

Gastronomy

Wine is recommended to bring to the Piedmont cuisine, as well as the spicy pork and sharp cheeses.

Interesting Facts

Barbera d'Alba, 2012 - red wine made ​​from Barbera grapes grown on the farm Cadet, County of San Cristoforo. Maceration and vinification processes are wine in steel tanks. Extract with periodic decanting wine lasts about 14-16 months. The maturation of wine in farm use French oak barrels.

At the winery Bruno Rocca has its own special, filled with a family history of events. Rocca family connected with the land, the owners of which they are now since the late 1950s. Then the father Bruno - Francesco Rocca and his wife Maria Adelaide moved from the center of Barbaresco in Rabaya, where they bought a part of the vineyard. For them, this event meant a step towards something new and bright, that will ensure their future. Growing up in this land Bruno learned to feel the character and soul of the land of vineyards, gradually sinking into the secrets of winemaking. Modern farm has 15 hectares of vineyards that stretch along the village of Barbaresco. Recently, the family also bought 4 hectares of land in the area of ​​Curro.

Features

  • Color depth: saturated
  • Body/Saturation: average
  • Serving temperature: 16-18°С
  • Website: http://www.brunorocca.it/
  • Aging potential: 5-7 years
In our store you can buy wine Rabaja di Bruno Rocca, Barbera d'Alba DOC, 2013, price Rabaja di Bruno Rocca, Barbera d'Alba DOC, 2013 — $ 43. Producer wine Rabaja di Bruno Rocca. Delivery Rabaja di Bruno Rocca, Barbera d'Alba DOC, 2013.

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