G. D. Vajra Barolo Ravera DOCG 2021

G.D. Vajra is a family-owned estate based in Vergne, the highest village in the commune of Barolo, Piedmont. The winery takes its name from Giuseppe Domenico Vajra, father of founder Aldo Vajra, who established the estate in 1972 when he was too young to register it under his own name. The Vajra family's connection to this land runs deeper—Aldo's grandparents acquired vineyards in the 1920s, and his grandfather planted the prized Bricco delle Viole site in 1949.

Aldo's path to winemaking began in 1968 during Italy's student movement, when he chose to return to his family's agricultural roots rather than pursue an urban career. Among his first decisions was implementing organic viticulture—revolutionary for Piedmont at the time. The estate received one of the region's earliest organic certifications in 1971, a philosophy maintained ever since. His first vintage in 1972 proved to be one of the century's worst, yielding no bottled Barolo, yet Aldo persisted, teaching viticulture to support himself while his subsequent wines aged in cellar.

Today G.D. Vajra farms approximately 40 hectares across several prestigious sites. Holdings include Bricco delle Viole (the highest vineyard in Barolo at 400-480 meters elevation), Ravera in Novello (acquired 2001), Fossati, La Volta, Coste di Vergne, and Coste di Rose. In 2009, the family also took stewardship of Cantina Baudana's 2.6 hectares in Serralunga d'Alba.

Aldo and his wife Milena now work alongside their three children: Giuseppe oversees winemaking, Francesca manages administration and communications, and Isidoro handles vineyard management with his father. The winemaking approach remains traditional—extended maceration in custom-designed vertical fermenters, spontaneous malolactic fermentation, and aging exclusively in large Slavonian oak casks. Beyond Barolo, G.D. Vajra produces Barbera, Dolcetto, Langhe Nebbiolo, and helped pioneer the revival of Freisa, a nearly forgotten Piedmontese variety.

Piedmont (Piemonte) is a wine region located in northwestern Italy. The name derives from the Italian phrase meaning "foot of the mountains." The region is bordered by the Alps to the north and west, and the Apennine mountains to the south. The Po River traverses the central area. Piedmont shares borders with France, Switzerland, Valle d'Aosta, Lombardia, Emilia-Romagna, and Liguria.

The region comprises eight provinces: Alessandria, Asti, Biella, Cuneo, Novara, Turin (the capital), Verbano-Cusio-Ossola, and Vercelli. French influence has affected the region's viticultural practices, technology, and language. Piedmont was formerly part of Savoie, and French remains spoken in certain areas.

Piedmont contains more DOC and DOCG appellations than any other Italian region. Wine production in the area dates back several thousand years. The region divides into five primary winemaking zones: Canavese, Colline Novaresi, Coste della Sesia, Langhe, and Monferrato. Soil types include white-yellow marl, calcium-rich clay, sand, calcareous stone, and limestone.

Premium vineyard sites are typically positioned on southern-facing hillsides, referred to as "bricco" in local dialect. Diurnal temperature variation between warm days and cool nights affects grape development. The Alps provide protection from excessive rainfall through rain shadow effects. Fog formation occurs regularly due to temperature differentials between the mountains and valleys.

White Grape Varieties

Moscato Bianco produces Moscato d'Asti DOCG and Asti Spumante. These wines undergo secondary fermentation using the Charmat method and display peach and orange blossom aromatics.

Cortese cultivation centers around Gavi, where the grape produces wines with lime aromatics, bright acidity, and flavors of honeydew, apple, and peach.

Arneis is grown within the Roero DOCG boundaries and produces mineral-driven white wines.

Erbaluce produces wines under the Erbaluce di Caluso DOCG designation in dry, passito, and spumante styles.

Red Grape Varieties

Nebbiolo produces wines with tar, rose, truffle, and sour cherry characteristics. The grape is used for multiple appellations, each with distinct characteristics.

Barolo DOCG originates from vineyards near the Tanaro River in the Langhe hills. The limestone-rich soils produce grapes with higher acidity levels. Appellation regulations require three years of aging in wood barrels before release. Typical aromatic profiles include tar, violets, roses, and wild cherries.

Barbaresco DOCG produces wines from Nebbiolo grown on lime and clay soils with higher nutrient content than Barolo sites. Regulations mandate two years of aging in wooden casks. Aromatic characteristics include carnation flowers, violets, and raspberries.

Barbera represents Piedmont's most widely planted red variety. The grape produces wines with minimal tannins, high acidity, and black and red fruit flavors. Barbera thrives on calcareous and clay soils. Major appellations include Barbera d'Alba, Barbera del Monferrato, Barbera d'Asti, and Nizza DOCG.

Dolcetto produces medium to full-bodied wines with low acidity and low tannin levels. The variety grows on limestone and clay soils in the Langhe area and Cuneo province. DOCG appellations include Dolcetto di Dogliani, Dolcetto di Ovada, and Dolcetto di Diano d'Alba.

Regional Cuisine

Piedmont produces white truffles from Alba. Traditional preparations include bagna cauda, a warm sauce containing anchovies, garlic, olive oil, walnuts, butter, and cream, served as a dipping sauce for bread and vegetables.

Agnolotti is a stuffed pasta preparation made with eggs, flour, and water, filled with roasted meat. The pasta pairs with Barbera and Dolcetto wines.

Brasato al Barolo consists of beef slow-braised in Barolo wine, typically served with polenta. The dish pairs with Barolo, Barbaresco, or other structured red wines.

Gianduiotto is a chocolate confection produced in Turin since 1865, made with sugar, cocoa, hazelnut, and cocoa butter.