The Dolcetto d'Alba di Vajra is produced, as tradition dictates, from vineyard parcels adjacent to the best Nebbiolo vines, with plants averaging 25 years of age. The Dolcetto harvest takes place in the first half of September; vinification generally ends in 15 days and is carried out by performing a couple of pump-overs a day (pump-over is the operation of breaking up the cap of grape skins that rise to the surface pushed by the carbon dioxide produced in the fermentation process, and their reimmersion in the liquid). The wine is racked at least twice before malolactic fermentation, which takes place in steel tanks. Aging is brief, always in steel: the wine is in fact bottled the following spring after the harvest.

DOLCETTO D'ALBA VAJRA: TASTING

The Dolcetto d'Alba di Vajra presents itself in the glass with a beautiful purple color; on the nose, it is fresh and young, with richness of raspberry, blackberry, rose infusion, and fresh thyme. The palate is lively and buoyant, fruity with plum and dark berries, with a crisp tannin, light almond notes, and an intriguing spiciness on the long finish. Excellent with bresaola and fresh robiola cheese.