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. 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 old-style winemaking methods, though blends these with new techniques, such as temperature controlled fermentation, to produce such superbly elegant wines.
The grapes were grown in six different vineyards from three different areas. Four vineyards are in Barolo, on chalky, Tortonian soils, facing either south-east or south-west, with vines planted between 1968 and 2004. Here the chalky soil results in delicately aromatic wines, with high acidity and red berry characters. The two vineyards planted in Novello and Sinio are on Helvetian soils, giving wines with ripe, black fruit characters, balsam and minerality, with firmer tannins. The Novello vineyard, called Piedicucche, produces the fleshiest wines whereas the Bertone vineyard, in Sinio, gives wines with the darkest, most graphite aromas.
2015 was a magnificent vintage for Barbera, despite some heavy hailstorms in the vineyard of Fontanì. The year started with a rainy spring. This early accumulation of water in the ground, followed by a dry and sunny summer, preserved good acidity and freshness while providing optimal ripening and a slightly early harvest.
Barbera was harvested in the second half of September. Vineyards and blocks were picked separately in multiple passages. Once at the winery, bunches are selected on sorting tables, and again after destemming. Fermentation lasted 15-20 days in vertical vats, with gentle punch-down and pump-overs, at a free temperature below 31°C. Spontaneous malolactic fermentation followed. The wine was then aged for 12-16 months mostly in stainless-steel tanks and no more than 10% oak barrels.
A violet red colour alludes to the sweet dark fruits, giving this wine a refined elegance. Powerful and rich on the nose, it is concentrated and smooth: rich and fruity while leaving room for hay, tobacco and spices. On the palate, black fruits are layered with mineral graphite notes.
|Grape varieties||100% Barbera|
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