Aldo Vajra’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 40 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 for this wine come from two exceptional vineyards – Bricco delle Viole in the commune of Barolo and Bric Bertone in the commune of Sinio. Bricco delle Viole vineyard is south and southeast facing, planted between 1971 and 1999 at an altitude of 380-470 metres above sea level. The vines are planted at a density of 4,200-4,700 plants per hectare. Bric Bertone is planted at 340-390 metres above sea level with a southern exposure. The planting density is 4,600 plants per hectare and the vineyard was planted in 2000. The vines are trained in mixed Guyot system. The soil is rich in calcareous marl, with rocky outcrops, giving elegant, fragrant and particularly long-lived wines.
Two metres of snow in winter topped up the water level and ensured that the vines weren’t stressed by the dry, hot summer that followed. Spring was relatively wet, causing some soil erosion. May and June were hot and dry. These conditions, along with the water reserves built up in winter, ensured a quick and perfect fruit set, which accounts for good yields. The canopies were completed by the end of July, and ripening proceeded apace. In August sugar levels were about two weeks ahead of average, but phenolic ripeness was slower and more regular, and was helped by warm days and cool nights in September and October. Light rain at the beginning of September gave the vines the drink they needed, and brought the crop to maturity.
Fermentation with indigenous yeasts took place in stainless steel tanks for 20 days. Temperatures were not controlled, but did not exceed 32ºC with regular traditional punch downs. Malolactic fermentation followed for the first year in Slovenian oak barrels. The wine remained in oak for a total of 20-24 months before bottling.
Ruby red colour with an intense perfume of plums and dark chocolate. On the palate it has great concentration and intensity, especially on the mid-palate, with smoky, damson fruit and lovely balance between supple tannins and youthful acidity.
Liberty Wines customers can order this wine directly from us.