G.D.Vajra Barolo 'Albe' is a complex, full-bodied wine offering aromas of red fruits, plums, rose petals, figs and herbs. Rich and layered on the palate, it is supported by ripe tannins and a lingering elegant acidity. An ideal accompaniment to Italian cuisine especially with flavours of the Autumn.

Medal winning at both the International Wine Challenge 2020, and the Sommelier Wine Awards 2020.

About the Producer

Aldo Vaira's wines are characterised by pristine flavours and clearly defined perfumes. These characters are attributable to the position of his vineyards at about 400 metres above sea level in the village of Vergne in the commune of Barolo. G.D. Vajra was established in 1972 and named after Aldo's father, Giuseppe Domenico Vajra. Aldo has been gradually increasing the area under vine to 60 hectares, of which 10 are Nebbiolo for Barolo, located in such strategic spots as Bricco delle Viole, Fossati, La Volta and Coste di Vergne. A traditionalist, Aldo adheres to oldstyle winemaking methods, though blends these with new techniques, such as temperature-controlled fermentation, to produce such superbly elegant wines.

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Vineyard and Winery

The grapes for this wine are grown in the township of Barolo in three different vineyards: Fossati (soil of Sant'Agata fossil marls) which faces south-east and was planted between1969-2004, Coste di Vergne (soil of limestone marls), which faces south-west, planted in 1995, and the 180º east-west vineyard of La Volta (soil of Sant'Agata fossil marls), planted between 1998-2000.The vineyards are located at 380-480 metres above sea level. Vines are trained with Guyot system and a green harvest usually takes place according to vigour and the climate during the growing season. Sustainable viticulture is used in all the vineyards and there is no irrigation.

Grapes were picked between 13th and 24th of October. Vinification was carried out in custom-designed vertical tini, with gentle punch down and rinsing of the cap. Fermentation lasted around 27 days, with partial submerged cap maceration. Spontaneous malolactic fermentation took place in stainless steel tanks in spring. This Barolo aged for 30 months in large Slavonian oak casks and was bottled in the summer prior to release.