A digestif made from spiced and flavoured Barolo. It is like a divine Vermouth. Pretty aromatics, silky and sweet mouthfeel with a pleasingly bitter finish. Will last for a good while once open but it is too delicious to leave long enough for it to go stale.
Established in 1972 with access to some of the great vineyards in the Langhe. Despite the length of operation Vajra is a progressive producer but still uses plenty of old school techniques to make great Barolo. Their 25 hectare of vines are supplemented by 10 hectare of contracted fruit, all of which is organic and/or biodynamically farmed.
Piedmont – Known as one of the greatest wine regions in the world, its name literally means the ‘foot of the mountain’. Piedmont located in the North Western reach of Italy. There are a lot of parallels drawn between the best wines of Piedmont (Barolo and Barbaresco) and the wines of Burgundy. The region neighbours France and Switzerland with its border defined by the Alps to the north and west and Apennines to the south. These natural defences were used to keep the Ligurians safe from Roman invasions. Luckily it didn’t work forever, as we may not have the wines that we cherish today.
Barolo Chinato DOCG – Old Barolo can be used to make this digestif. The bark from the South American cinchona tree is steeped in Barolo and then flavored according to each producer’s unique recipe. Commonly used ingredients include cinnamon, coriander, iris flowers, mint and vanilla.
Nebbiolo – Famously producing long lived red wines which are light of colour, but abundant in tannin from Barolo, Barbaresco and various other local wines. This is the variety that defines the region. Typical flavours include: Tar, roses, anise, cherry, blackberry and truffle.