G.D. Vajra Barbera d'Alba 2018
Fruit for our Barbera d’Alba is harvested usually in the second half of September. Each vineyard is picked at its optimal ripeness, so as to capture the richest treasure of aromatics and phenolics. Quite often it takes more than 10 days to complete the entire harvest. Each parcel is then individually fermented for 15 to 20 days on average, at temperatures below 30°C. While Barbera is often treated with shorter and vigorous macerations, we love to work with gentle punch downs and pumpovers for longer periods, in order to extract only the finest tannins from its skins. Malolactic conversion in stainless steel, followed by racking. Aged for a minimum of 12 months, mostly in stainless steel vats but with a minimal component (5 to 10% at most) aged in French oak.'
– Giuseppe Vaira