The grapes were grown in six different vineyards from three different areas. Four vineyards are in Barolo, on chalky, Tortonian soils, facing either south-east or south-west, with vines planted between 1968 and 2004. Here the chalky soil results in delicately aromatic wines, with high acidity and red berry characters. The two vineyards planted in Novello and Sinio are on Helvetian soils, giving wines with ripe, black fruit characters, balsam and minerality, with firmer tannins. The Novello vineyard, called Piedicucche, produces the fleshiest wines whereas the Bertone vineyard, in Sinio, gives wines with the darkest, most graphite aromas.
Vinification
Vajra’s 2018 Barbera d’Alba was harvested between October 3rd and 9th. Each parcel was individually fermented so to respect the personality and qualities of each site, for an average time of 20 days, at free temperature below 30°C. While Barbera is often treated with shorter and vigorous macerations, Vajra work with gentle punch downs and cap rinsings for longer periods, in order to capture all the fragrance of the grapes. Malolactic fermentation took place in the stainless steel vats and was followed by raking.