Barbera d’Alba, Vajra

BARBERA D’ALBA

D.O.C.

Description

Our Barbera d’Alba D.O.C. comes from ancient soils, traced to three different geological ages: Tortonian, Serravallian and Messinian. The resulting terroir produces a refined savory wine, charming and complex and easily combined with any meal

Variety

100% Barbera

Vineyards and terroir

The vineyards of Fossati and San Pietro (in Barolo) are rich in white marne that infuse delicate aromatics with fresh notes of wild red berries. The vineyard of Piedicucche (in Novello) represents darker soil types, rich of clay and iron, giving volume and structure. The Serravallian formation (generally known as Helvetian) of the vineyard Bricco Bertone (in Sinio), which is more calcareous and significantly older, characterizes the wines with darker shades of black fruit, incense and leather. The vineyards of Passau and Fontanì, in the village of Vergne, when blended together have remarkable aromatics

Harvest and winemaking

The harvest of Barbera happens in the second part of September. The entire process of harvesting and selection is performed manually, with rigorous berry selection by hand over three times. Fermentation lasts 15-20 days on average

Aging

Malolactic fermentation, a must for this variety, and aging for about 12 months, partly in neutral oak barrels and partly in stainless steel, complete the work of nature

Tasting notes

Great persistence and balance, with a velvet finish. Deep red color with purple hues refer to the sweetness of a dark fruit with refined elegance. Intense and rich on the nose, it is both fresh and harmonious: floral and fruity notes give way to hay, tobacco and spices. On the palate again fruits and graphite notes are rich and persistent