Vajra Rosso captures the heart of this estate. Therefore you can expect the wine to be delicate, subtle and savoury with great layers of flavours. It is from the Langhe region of Piedmont and is a blend of Nebbiolo, Dolcetto, Barbera, Albarossa and Pinot Nero. The blend of grapes makes a wine that is perfect for drinking now with its glorious perfume being a highlight. The longer you leave Vajra Rosso open the more Nebbiolo-like it is. I’d look for something mushroom or especially truffle based to pair Vajra Rosso with.
G.D Vajra Rosso Langhe DOC 2020, and all wines are eligible for at least 5% off any six bottles. And 10% off any 12 bottles. Some wines will be at a more significant discount and not subject to further discounts.
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. To make these lovely wines the family has 25 hectares of vines supplemented by 10 hectares of contracted fruit. Most importantly, all vineyards are organic and/or biodynamically farmed.
G.D Vajra Rosso Langhe DOC 2020 Winery Notes
“Our Langhe Rosso is a hug from Piedmont. It’s an invitation to explore its different varieties and to get to know its personality. From young vineyards, it is a fruity, delicately complex wine – an ideal companion at the table. It’s predominately Nebbiolo, Barbera and Dolcetto, with smaller quantities of Freisa, Albarossa, Pinot Noir. Each vineyard is harvested when it reaches perfect ripeness. The varieties are vinified one by one, to express their personality and uniqueness. The wine is aged for 18-24 months partially in steel and then in first-, second- and third-use pièces.”
A recent ‘catch-all’ addition that allows greater flexibility to producers in the established DOC & DOCG regions (such as Barolo and Barbaresco). Used by producers wanting to blend native with international varieties, experiment with aging lengths and newer winemaking practices.
Piedmont is one of the most significant wine regions in the world. Its name means the ‘foot of the mountain’. Piedmont is 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 kept the Ligurians safe from Roman invasions. Luckily it didn’t work forever, as we may not have the wines that we cherish today.
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.
Approximately half of the red wine Piedmont makes is Barbera. Look for currants and blackberries, liquorice and oak characters.
Meaning ‘little sweet one’, it is capable of producing some fragrant and pretty wines with slight bitterness. Also capable of punching above its weight with tannins. Tastes of red berries, floral notes and spice.
There are 1000s and 1000s of grapes in Italy. There are sub-alpine cool-climate regions in the North, and Sun-baked vineyards in the South. Add to that, volcanoes and many cultures within one Country. You could struggle to find anything uniform about the wines. The best of the best include Tuscan reds from Sangiovese or Cabernet. Nebbiolo from Piedmont, especially Barolo and Barbaresco. The aromatic whites of NE Italy from Garganega, Pinot Grigio, and numerous crazy blends. The volcanic wines of Mt Etna in Sicily. And many more.
The only generalisation I will make is that a lot of Italian wine is undervalued when compared to a similar French style.
Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.
The wine grape is special. It contains everything you need to make grape wine except for the yeast, which lives on the outside of the skins.
Human inputs can influence the final product, including the viticulture (growing) choices. And the winemaker can shape the wine to a point too.
The best wines of the world often refer to terroir. Terroir is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.
Fun fact; most of the colour for wines comes from the skins. There are only a handful of grapes that have red juice. Alicante is the most well known of these grapes.
By macerating the juice on the skins, the wine gains tannins, and flavours. Certain compounds change the chemistry of the wine too.
Red wines tend to have higher alcohol. More tannin and more oak flavours compared to other styles of wine. But the thousands of grapes and terroirs they grow in influence this.
The Wine Depository
I, Phil, have been running The Wine Depository since 2011. The Wine Depository exists to make sure you are drinking the good wines. You can browse and pick what is interesting to you. Or you can make contact with me. I’ll make sure you get what you want, to your palate, to your budget and to your door.