G.D. Vajra Barbera d'Alba

• VARIETY: 100% Barbera.

• VINEYARD AND TERROIR: Several estate vineyards.

• HARVEST AND WINEMAKING: Fruit for our Barbera d’Alba is harvested usually in the second half of September. Each vineyard is picked at its optimal maturity stage, so to capture the richest treasure of aromatics and phenolics, thus quite often it takes more than 10 days to complete the entire raccolta. Each parcel is then individually fermented for an average time of 15 to 20 days, at free temperature below 30°C. While Barbera is often treated with shorter and vigourous macerations, Vajra works with gentle punch downs and cap rinsings for longer periods, in order to extract only the finest tannins out of its skins. Malolactic fermentation in stainless steel, followed by raking.

• AGING: A minimum of 12 months, mostly in stainless steel vats and with a minimum contribution of wine aged in French oak (5-10% at most).