||Barolo, Piemonte, Italy
||Brilliant ruby red
||On the nose, there is an incredible bouquet of purple flowers, raspberries and redcurrants, which interlace with hints of rose, rhubarb, toffee apple and incense.
||As the wine opens, the palate is noble but complex. Refined acidity combined with a profound tannin profile promises a long ageing potential.
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 'Bricco delle Viole' vineyard is located at an altitude of 400-480 metres above sea level in the commune of Barolo and covers 4.79 hectares. Here, the soil is pure Marne of Sant’Agata fossili. It is one of the highest vineyards in Barolo, meaning it sits above the fog and enjoys the earliest sunrise and latest sunset in the area. Some of the vines were first planted in 1949 and yield less than 30 hectolitres per hectare. The high altitude and long ripening season gives these wines an aromatic complexity and richness that is lacking in lower vineyards.
2018 was marked by copious flowering, gradual ripening and one of the latest harvests of the past decade. The rainfall was abundant, especially in May, providing strong water reserves for the growing period. Harvesting of Nebbiolo took place at the end of October. The late harvest meant that the grapes were able to ripen at their own, gradual pace, developing complex varietal characteristics and red-fruit aromas. It is a favourable year for the best exposed sites and for high elevation and well-ventilated vineyards. The wines are fragrant with fine tannins and a balance reminiscent of 2004.
The traditional vinification was carried out in custom-designed vertical tini, with gentle punch down and rinsing of the cap. Fermentation lasted around 57 days, including an extensive period of maceration under a submerged cap. The wine was racked on December 11th and underwent spontaneous malolactic fermentation in spring. It was then aged for 30 months in Slavonian casks and bottled in July.