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 Pinot Noir grapes for this wine are grown on Bricco di Vergne, the highest vineyard on the hill which rises through the village of Barolo therefore unsuitable for Nebbiolo. Vajra has created this Piemontese tribute to one of his favourite grape varieties, Pinot Noir, which he feels is a point of reference for many producers and lovers of Nebbiolo. The vineyard was planted in 1999, covers 1.2 hectares at an altitude of 497 metres above sea level on sandy marine soils, with ancient fossilised deposits. The vineyard faces south and is planted at a density of 4,800 vines per hectare with natural turfing between the rows. The vines are mixed guyot trained.
Winter snows that in parts of the Langhe were two metres deep 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 and small mudslides in the Barolo zone. May and June were hot and dry. These conditions, along with the water reserves laid down in the winter, ensured a quick and perfect fruit set, which accounts for the 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 the average, but phenolic ripeness was slower and more regular, and was helped by the warm days and cool nights of September and October. Light rain at the beginning of September gave the vines the drink they needed, and brought the crop to maturity.
Maceration for 15-20 days to a maximum of 32°C with regular punching down of the cap and fermentation with natural yeasts. The wine matured for 18 months in 4-500 litre French oak barrels.
A wine with great structure supporting the ripe strawberry fruit and soft leather character. Lovely depth on the palate with rounded tannis and fine acidity keeping the juicy fruit in check. The elegant finish rounds off with a red fruit note.
100% Pinot Noir
Liberty Wines customers can order this wine directly from us.