Deep ruby red in colour. Perfumes of red berries, tobacco, roses, and white pepper with hints of hay and wild herbs. Full bodied with balanced acidity and alcohol, this wine is flavoursome and rich with black fruits and spice on the long finish.
Aldo Vajra is a traditionalist. He adheres to old-style winemaking methods, such as ageing his Barolo in barrel for three and a half years prior to bottling, though blends these with new techniques. Vajra defends his approach, saying that "traditional wines are more elegant, with more delicate perfumes, leaner, somewhat difficult, but offering more pleasure at the table." His wines lack the power found in those from Serralunga or Monforte, but thanks to Aldo
The destemming and elimination of the most acidic parts along with the greenest tannins, is an essential practice for this variety. Fermentation lasted approximately two weeks, at temperatures no higher than 28-30ºC, allowing the tannins to become well integrated. For this rather wild variety, malolactic fermentation is equally important. The wine was aged for 12-18 months in Slavonian oak barrels and barriques, giving necessary balance to the wine.