To produce the Barbera d’Alba Superiore DOC G.D. Vajra, fermentation with indigenous yeasts took place in stainless-steel tanks for 30-40 days. Temperatures were not controlled, but did not exceed 32ºC, thanks to regular traditional punch downs and pump overs. Malolactic fermentation followed in stainless-steel tanks. Ageing took place in Slavonian oak barrels for 18-28 months prior to bottling. The wine then rested in bottle before release.
The grapes for this wine come from old vines, the majority of them were planted in 1949 in two exceptional vineyards: Bricco delle Viole in the commune of Barolo, and Bric Bertone in the commune of Sinio. These old vines are low yielding and give berries that ripens really slowly and have thick skin. Bricco delle Viole is south and south-east facing at an altitude of 380-470 metres above sea level. The vines are planted at a density of 4,200-4,700 plants per hectare. Bric Bertone sits at 340-390 metres above sea level with a southern exposure. The soil is rich in calcareous marl, with rocky outcrops, giving elegant, fragrant and particularly long-lived wines.The vines are trained in a mixed Guyot system.
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.