Nose
This wine has a complex bouquet with aromas of red fruits and plums with hints rose petals, sweet red fruits and a hint of black figs. Spicy and stony raspberry and cherry
fruit that is lively and with notes of red fruit.
Palate
'Le Albe' is full of sophisticated and delicate flavours supported by lovely tannins and an elegant acidity. A full-bodied, supple and gentle fruit palate with crunchy tannins.
Growing Conditions
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. Aldo has been gradually increasing the area under vine to 60 hectares, of which 10 are Nebbiolo for Barolo, located in such outstanding sites as Bricco delle Viole, Ravera, Fossati, La Volta, Coste di Vergne and Coste di Rose.
Albe is the blend of high elevation Barolo vineyards. As these blocks lay on various slopes with different exposures, we have the chance to see three sunrises (Albe) every day. A beautiful balance and yet great potential of improvement over time.
Albe is a blend of wonderful Barolo DOCG vineyards with exposures that range from south-south-east to south-west, at high elevation between 380 and 480 m above sea level.
In 1971, Aldo Vajra, then still a university student, was one of the
earliest to adopt organic farming in Piemonte. Vineyards have been nurtured, and
soil preserved, by grassing and spontaneous cover crop for almost 50 years now.
They are sustainable and organic certified. With an incredible ratio of manual work
per hectare, farming at Vajra is a labor of love and “recipe-free” attention. Intense
research is also placed into monitoring and improving the biodiversity of both
flora and fauna not just in the vineyards, but also in the winery fields and forests.
Harvest
Second half of October.
Winemaking
A traditionalist, Aldo adheres to old-style winemaking methods, such as long ageing in barrel for his Barolo, but combines this with new techniques, such as a judicious use of oak, to produce superbly elegant wines.
Vinification was carried in customdesigned vertical tini, with gentle punch down and cap pump-overs, and lasted between 28 and 49 days on average, with partial submerged-cap maceration. Spontaneous malolactic fermentation was held in stainless steel during the
following spring.
Aging
Albe is aged for 18 months in large Slavonian oak casks of 40, 50 and 75 hL. The wines were racked and blended right before the bottling.
Appearance
Ruby red.
