The Nebbiolo di Vajra is produced with the grapes from young vines in each area and the company's crus. The aim is to obtain the pure, genuine, aromatic expression of the grape. Harvesting takes place between the second half of September and early October, depending on the various plots, sometimes with multiple passes per plot, respecting the biocycle of the plants to achieve uniform grape ripeness. Alcoholic fermentation takes place slowly in vertical fermenters, lasting up to 20 days; spontaneous malolactic fermentation follows, always in steel tanks. Aging varies between 8 and 14 months depending on the different vintages, mostly in steel, but occasionally using neutral wooden tanks.

NEBBIOLO VAJRA: THE TASTING

The Nebbiolo di Vajra has a beautiful bright ruby color. The nose is very straightforward and generous: raspberry, cherry, other red and black berries, plum, rose, violet, with hints of balsamic notes of the undergrowth. The palate is fresh and elegant, with plenty of fruit and a well-present but gentle tannin. To be enjoyed with a rich selection of Piedmontese cold cuts and cheeses.