This is a cozy and genuine wine made with fruit from old vines. The Bruno Rocca 2018 Barbera d'Alba opens to a velvety andrichly saturated appearance. The aromas are focused for the most part on dark fruit, blackberry, sweet cherry and spice.This elegantly concentrated Barbera delivers a powerful 15% alcoholic content, and the winemaking process gives it 12months to age in French oak. The wine finishes on a slightly sweet note with more cherry or blackberry preserves.
Critical AcclaimAll Vintages
The 2018 Barbera d'Alba is dark, fleshy and wonderfully inviting. Black cherry, mocha, licorice, spice and new leather are all kicked up in this plush, racy Barbera from the Rocca family. This is beautifully done.
In a sense, “Alba” is a catch-all phrase, and includes the declassified Nebbiolo wines made in Barolo and Barbaresco, as well as the Nebbiolo grown just outside of these regions’ borders. In fact, Nebbiolo d’Alba is a softer, less tannic and more fruit-forward wine ready to drink within just a couple years of bottling. It is a great place to start if you want to begin to understand the grape. Likewise, the even broader category of Langhe Nebbiolo offers approachable and value-driven options as well.
Barbera, planted alongside Nebbiolo in the surrounding hills, and referred to as Barbera d’Alba, takes on a more powerful and concentrated personality compared to its counterparts in Asti.
Dolcetto is ubiquitous here and, known as Dolcetto d'Alba, can be found casually served alongside antipasti on the tables of Alba’s cafes and wine bars.
Not surprisingly, given its location, Alba is recognized as one of Italy’s premiere culinary destinations and is the home of the fall truffle fair, which attracts visitors from worldwide every year.
Friendly and approachable, Barbera produces wines in a wide range of styles, from youthful, fresh and fruity to serious, structured and age-worthy. Piedmont is the most famous source of Barbera; those from Asti and Alba garner the most praise. Barbera actually can adapt to many climates and enjoys success in some New World regions. Somm Secret—In the past it wasn’t common or even accepted to age Barbera in oak but today both styles—oaked and unoaked—abound and in fact most Piedmontese producers today produce both styles.