Vajra Barbera D'Alba

Vajra's Barbera d'Alba originates from a wide variety of terroirs. This allows them to create a Barbera with a certain complexity. After harvest, a long and gentle maceration follows, followed by delicate aging. This develops wonderful aromas and depth.

The unique character of Vajra wines

Aldo Vajra's wines are characterized by pristine flavors and clearly defined aromas. These characteristics are attributable to the vineyards' location at approximately 400 meters above sea level in the village of Vergne in the municipality of Barolo. GD Vajra was founded in 1972 and named after Aldo's father, Giuseppe Domenico. Aldo has gradually expanded the estate to sixty hectares, situated in prime locations such as Bricco delle Viole, Ravera, Fossati, La Volta, Coste di Vergne, and Coste di Rose. A traditionalist, Aldo adheres to traditional winemaking methods, such as long barrel aging for his Barolo, but combines these with new techniques, such as the judicious use of oak, to produce exceptionally elegant wines.

Manual harvest for Barbera D'Alba

The grapes for this Barbera d'Alba are usually harvested in the second half of September. To capture the best aromas, the grapes from each vineyard are picked at their optimal ripeness stage. Consequently, parcels are fermented individually for an average of fifteen to twenty days at a free temperature below thirty degrees Celsius. While Barbera is often treated with shorter and more vigorous macerations, Vajra prefers to work with gentle punch-downs and longer cap washes to extract only the finest tannins from the skins. Malolactic fermentation then follows in stainless steel. This red wine is aged in stainless steel for fourteen months. The nose is rich and vibrant, with purple flowers, blueberries, and plums, along with a hint of sweet herbs and fresh thyme. The palate is dense and layered, utterly charming and caressing, with elegant acidity, ripe fruit such as sweet blackberries and cranberries, and a lingering finish of licorice and anise.