Barbera d'Alba G D Vajra

Barbera d’Alba G D Vajra


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The grapes were grown in six different vineyards from three different areas and two different soil types – Helvetian and Tortonian.  Four vineyards are in Barolo, on chalky, Tortonian soils, facing either south-east or south-west, with vines planted between 1968 and 2004. Here the chalky soil results in delicately aromatic wines, with high acidity and red berry characters.  The vineyards planted in Novello and Sinio are on Helvetian soils, giving wines with ripe, blackfruit characters, balsam and minerality, with more tannins.  The vineyard called Piedicucche produces the fleshiest wines whereas the Bertoni vineyard gives wines with the darkest, most graphite aromas of all.

Vintage information

The 2010 wines are a jump into both the past and future of Piemonte,’ says Giuseppe Vajra. ‘They offer a return to balanced fruit, a savoury mid-palate and a racy, long finish.


The grapes were picked and hand-sorted in the second half of September. Fermentation and maceration took place in stainless steel and lasted two weeks. Pumping over occurred regularly. Temperatures were not controlled, but did not exceed 31°C. The wine aged for 14-16 months in French and Slovenian oak.   

Tasting Notes

Ruby red in colour this wine shows herbal notes and perfumes of roses and berries. The flavours are fresh, the structure is well-balanced and the elegant tannins lead into a long finish.







Grape Variety



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