G.D. Vajra Barolo 'Albe' 2017

93 Robert Parker Points, 92 James Suckling Points, a sophisticated meeting of elegance and Barolo character
Country, Region: Italy, Piemonte
Grape: Nebbiolo
Vintage: 2017
ABV: 14.5%
Food friend: Ragu
£49.99 Single bottle
Qty:
Tasting Notes
Producer details
In the vineyard
In the winery
Food Recommendations
Awards
 

On the nose, the 2017 Barolo Albe has aromas of redcurrant, cherries, macerated strawberries and mint, interlaced with floral notes of rosehip, rhubarb, red fig, hawthorn, lavender and liquorice. The palate is full of sophisticated and delicate flavours supported by ripe tannins and an elegant acidity.

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 Vajra. 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 for this wine are grown in the township of Barolo in three different vineyards: Fossati (soil of Sant'Agata fossil marls), which faces south-east and was planted between1969-2004; Coste di Vergne (soil of limestone marls), which faces south-west, planted in 1995; the 180 east-west vineyard of La Volta (soil of Sant'Agata fossil marls), planted between 1998-2000. The vineyards are located at 380-480 metres above sea level. Vines are trained with Guyot system and a green harvest usually takes place according to vigour and the climate during the growing season. Sustainable viticulture is used in all the vineyards and there is no irrigation.

The grapes were hand picked and hand sorted in the second and third week of October. Fermentation using only indigenous yeasts took place in custom-designed vertical vats. Maceration lasted 25 days at temperatures not exceeding 32C with gentle punch downs. Malolactic fermentation took place in stainless steel vats the following spring. The wine was then moved to large Slavonian oak casks (40, 50 and 75hL) to age for 30 months with racking once a year. The wine was blended in spring prior to bottling.

Perfect with a hearty tomato-based ragu

Decanter World Wine Awards 2021, Silver Medal

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