G.D. Vajra, Moscato d'Asti

  • G.D. Vajra, Moscato d'Asti
  • G.D. Vajra, Moscato d'Asti

G.D. Vajra, Moscato d'Asti


AVAILABILITY: 10 in stock

Grape Moscato
Style Semi-Sweet, White, Sparkling, Peach, Floral, Aperitif
Country Italy
Region Piedmonte
Volume 75cl
ABV 5.5%
Dietary Vegetarian, Vegan, Sustainable, Practising Organic


G.D.Vajra Moscato d'Asti is a light yellow fragrant wine with nuances of sage and yellow fruits such as apricots and peaches. Its delicate mousse refreshes and cleanses the palate, while the perfect balance of sweetness and freshness creates a long, creamy finish. A low alcohol content of 5.5% makes this wine the ideal accompaniment to desserts or can be enjoyed on its own.

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.

Visit the G.D Vajra Website

Vineyard and Winery

Aldo Vaira grows his Moscato grapes in the 'Riforno' vineyard in the Comune of Mango, in the Moscato d'Asti zone. It is a southfacing, 2.5 hectare vineyard planted at the top of a very steep slope, at 420-470 metres above sea level. The vines are trained in mixed Guyot system and were planted between 1986-2007. The planting density is 3,600 vines per hectare.

The bunches of Moscato grapes were picked differently depending on the vineyard. Vaira tends to allow a few more days of ripening for these grapes to ensure that optimum level of ripeness is achieved. Cold stabilisation is followed by a slow fermentation at a low temperature. Fermentation is then stopped by a drop in temperature, making sure that the perfect level of sweetness carries through to the wine. The wine is kept refrigerated until bottling.