Deep purple color. The nose is rich and vibrant displaying purple flowers, blueberries, and plum with a hint of sweet spices and fresh thyme. The palate is dense and layered, absolutely charming and caressing, showing elegant acidity, ripe fruits such as sweet blackberries and cranberries, and a lingering finish of licorice and anise.
Blend of estate vineyards growing on a wide range of terroirs.
Fruit is harvested in the second half of September. To capture the best aromatics, each vineyard is picked at its own optimal maturity stage. Because of this, parcels are individually fermented for an average of 15 to 20 days at temperature below 30C. While Barbera is often treated with shorter and vigorous macerations, we love to work with gentle punch-downs and cap risings for longer periods to extract only the finest tannins out of the skins. Malolactic fermentation in stainless steel following by raking.
Growing: in 1971, Aldo Vajra, then still a university student, was one of the earliest to adopt organic farming in Piemonte. Vineyards have been nurtured, and soil preserved, by grassing and spontaneous cover crop for almost 50 years now. They are sustainable certified [UNI EN 11233:2009] and organic certified. With an incredible ratio of manual work per hectare, farming at Vajra is a labor of love and "recipe-free" attention. Intense research is also placed into monitoring and improving the biodiversity of both flora and fauna not just in the vineyards, but also in the winery's fields and forests.