Barolo & Barbaresco Wine Tour with a Sommelier
We will start our day in the historical center of Neive, a small medieval hilltop town. One of the towns of the Barbaresco wine area and one of Italy’s top 5 most beau...
Profile
Structure
Drinking window
Best 6 to 20 years from vintage.
vintage6 yrs20 yrs22 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
What it pairs with
- Tajarin with ragu Fresh Nebbiolo and firm tannin carry the meat sauce.More wines for pasta with ragù →
- Roast guinea fowl The wine's red fruit suits delicate game.More wines for chicken and white meat →
- Toma piemontese Mild cheese frames the bright fruit.More wines for cheese →
With cheese
Castelmagno
Our pick Qualigeo pairs Castelmagno with full-bodied reds. The crumbly, piquant paste of an aged wheel, with its blue-green veins, meets Barolo's firm tannin and high acidity, which clear the palate between pieces.
Ossolano
Local tradition Qualigeo lists Barolo first among the structured reds it calls the classic match for Ossolano. The elastic, savoury paste with its herbal pasture notes gives Nebbiolo's tannin something to grip, and an older, more intense wheel holds its own.
Gorgonzola
Our pick Qualigeo says Gorgonzola Piccante prefers well-structured, aged reds. A very piquant, longer-aged Piccante can overwhelm a delicate wine, so it wants a Barolo with enough tannin and age to stand up to it.
How to serve G.D. Vajra Barolo Albe
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
- Pair with. Tajarin with ragu, Roast guinea fowl, Toma piemontese. Match the wine's structure to the dish's fat and salt.
History
Albe, dialect-inflected for the dawns that break three times over the Vergne hills, is Vajra's classically styled Barolo from higher-altitude parcels.
- 2008Vajra formalises Albe as its accessible classic Barolo
Facts
- Producer
- G.D. Vajra · visiting guide
- Grapes
- Nebbiolo (100%)
- Classification
- Barolo DOCG
- ABV
- 14.0%
- Price
- EUR 40 to 65 at retail
- Drinking window
- 6 to 20 from vintage
- First vintage
- 2008
Frequently asked about G.D. Vajra Barolo Albe
What does G.D. Vajra Barolo Albe taste like?
Structurally medium-bodied, firm tannins, high acidity with a long finish. Albe is Vajra's bright, sun-named Barolo drawn from three high vineyards in Vergne, a fresh, fragrant and accessible expression of classic Nebbiolo.
When should I drink G.D. Vajra Barolo Albe?
Drink 6 to 20 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with G.D. Vajra Barolo Albe?
Tajarin with ragu is the canonical pairing. Other strong matches include Roast guinea fowl and Toma piemontese. Fresh Nebbiolo and firm tannin carry the meat sauce.
What grapes are in G.D. Vajra Barolo Albe?
The blend is Nebbiolo (100%). The wine is classified as Barolo DOCG.
Tags
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