Red crystal color with purple hues. Nose is rich yet elegant. Fresh red berries and red currant notes give way to balsamic tones and pine needle. The mouth shows a beautiful purity and lift with strawberries, cherries, and blueberries and a long menthol finish.
Fruit comes from a range of young vineyards close to the winery.
Vineyards are harvest throughout September and into mid-October, according to the ripening of each variety. Grapes are sorted manually three times: 1) directly on the vine, 2) as whole clusters on the sorting table, and 3) as single berries after destemming. Each block is fermented on its own for 10 to 15 days in vertical vats with gentle punch-downs and pump-overs at a temperature below 31C. Spontaneous malolactic fermentation follows.
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.