Pietro Rocca, a 4th generation grower of vines in Barbaresco, started making his own wine under the estate name La Ca' Nova in the 1970s. The family owns plots in two famous sites in the area, including what has been called the top of the 'premier crus' à la Burgundy: Montestefano. Their style is classical, involving leisurely, wild yeast fermentation with the "cap" of skins kept submerged via wood planks; aging is in untoasted, 'neutral' 3000L Austrian oak, which is appropriate for not smothering a vibrant and expressive variety like Nebbiolo; and of course, the wines are not filtered.
Today, the wines are electric, with the firm grip of crisp tannin in the finish; and aromatically dominated by Nebbiolo's classic spiced, floral, and red-fruited character. Over the years they'll slowly mellow, becoming more aromatically complex and texturally softer. As with all youthful Barbarescos, give these a few hours to open up in the decanter; or hold them for another 4 years or more!
This site is famous in Barbaresco for its relatively deep and generous fruit weight, along with a classically firm structure. You can enjoy this now for its flashy and bracing youthfulness, or put some away for the long haul! Pair with richly flavored meat and mushroom sauces (hare or venison ideally) over pappardelle...don't forget the Parmigiano Reggiano!
Today, the wines are electric, with the firm grip of crisp tannin in the finish; and aromatically dominated by Nebbiolo's classic spiced, floral, and red-fruited character. Over the years they'll slowly mellow, becoming more aromatically complex and texturally softer. As with all youthful Barbarescos, give these a few hours to open up in the decanter; or hold them for another 4 years or more!
This site is famous in Barbaresco for its relatively deep and generous fruit weight, along with a classically firm structure. You can enjoy this now for its flashy and bracing youthfulness, or put some away for the long haul! Pair with richly flavored meat and mushroom sauces (hare or venison ideally) over pappardelle...don't forget the Parmigiano Reggiano!
