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Type: white wine
Vintage: 2019
ABV: 13.00%
Grapes: 41% Chardonnay , 30% Nascetta, 25% Sauvignon Blanc, 4% Riesling
Producer: Luigi Baudana
Bottle size: 75cl
Tasting notes
The wine has perfumes of stone, flowers and summery grass with a slightly savoury note on the palate. The touches of Riesling and Nascetta add an extra hint of elegance, giving it a long refreshing finish.

Dragon Langhe DOC Bianco

From: £18.35

Producer
This small estate has just over four hectares of vineyard, all in the commune of Serralunga d’Alba. Their tiny cellar is situated in the village of Baudana, while their vineyards are primarily in the ‘crus’ of Baudana and the highly regarded Cerretta. After 30 years running the winery, and without heirs to take over the business, Luigi and Fiorina Baudana took the difficult decision to sell. As part of his research, Luigi visited the Vajra winery incognito one day, and was so impressed with the way they dealt with people and communicated their philosophy that he rang Aldo soon afterwards to ask if he would be interested in buying the estate. A deal was soon done, and the Vajra family have run this estate alongside Luigi and Fiorina ever since. The first vintage was 2009 and from then onwards we can see the true expression of the new Luigi Baudana.
Vineyards
The Chardonnay and Sauvignon Blanc vineyards are located on the north-east shoulder of Cerretta Piani at mid-slope. A fold of this slope makes the plot cooler and more suitable for white grapes. Below the thin topsoil lies one of the oldest conglomerates of all Piemonte: 14-million-year-old Helvetian soil. The Nascetta is grown in the Comune of Novello, the birthplace of the variety, at the top of the Ravera hill. Vajra has always believed in sustainable farming and keeps the turf natural and green in the vineyard. Traditional pruning is practised as well as using the Guyot mixed system of trellising. Every phase of winemaking, starting in the vineyard, is carried out by hand. No irrigation is used, while green harvest is decided according to the vintage
Vinification
The grapes were hand harvested. Soft crushing was followed by up to 12 days of fermentation at low temperatures in stainless steel tanks. The wine remained in stainless-steel tanks until bottling the following spring.

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