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Flat front label of wine

G.D. Vajra Barolo Albe (3 Liter Bottle) 2010

  • WE94
  • WS91
  • D90
3000ML / 14.5% ABV
Other Vintages
  • WE92
  • RP91
  • W&S91
  • WS93
  • WS92
  • WE90
  • WS93
  • WE93
  • WS90
  • WS94
  • RP93
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3000ML / 14.5% ABV

Winemaker Notes

Barolo Albe is a sheer ruby red color. Aromas of red fruits and plums, flowers, pine needles and brushwood. Albe is a harmony of sophisticated and delicate flavors supported by an elegant acidity and ripe tannins.

Critical Acclaim

All Vintages
WE 94
Wine Enthusiast
Intense floral scents of freshly cut roses and wild violets jump out of the glass. On the palate, darrk cherry and crushed cherry twine with allspice, cinnamon, clove, leather and alpine herbs. All are partnered by assertive but supple tannins and fresh acidity. Best 2015-2030. Editors' Choice
WS 91
Wine Spectator
Rose, cherry and graphite aromas signal this elegant Barolo, while the dusty tannins play out on the finish. Elegant and chewy, with tobacco and underbrush details on the finish. Best from 2017 through 2027.
D 90
Decanter
Soft and supple, but very pristine floral and sweet red fruit aromas and flavours. Year in, year out, one of Barolo's best buys.
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G.D. Vajra

G.D. Vajra

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G.D. Vajra, Italy
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The winery is located at West side of Barolo Common, in Vergne locality. Inherited in 1972 by Aldo Vaira it's, today, a solid reality where the wine quality and the love for work are principal features. Here, the typical vines of Piedmont are cultivated with a great respect for the vocation of every plot of land. The history says that these lands have been formed millions of years ago, and geologically must be referred to as the Tortonian, the typical soil of Barolo and La Morra, with calcareous marl, white and blue, inserted into rocky residuals. Thanks to that, the wines are elegant, fragrant, fruity with a particular aging capacity.
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The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo region includes five core townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. The landscape of Barolo, characterized by prominent and castle-topped hills, is full of history and romance centered on the Nebbiolo grape. Its wines, with the signature “tar and roses” aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.

There are two predominant soil types here, which distinguish Barolo from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards farthest west and at higher elevations. Typically the Barolo wines coming from this side, from La Morra and Barolo, can be approachable relatively early on in their evolution and represent the “feminine” side of Barolo, often closer in style to Barbaresco with elegant perfume and fresh fruit.

On the eastern side of the region, Helvetian soils of compressed sandstone and chalks are less fertile, producing wines with intense body, power and structured tannins. This more “masculine” style comes from Monforte d’Alba and Serralunga d’Alba. The township of Castiglione Falletto covers a spine with both soils types.

The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piemontese villages of Barolo and Barbaresco. This finicky grape needs a very particular soil type and climate in order to thrive. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Tiny amounts are produced in Washington, Virginia, Mexico and Australia.

In the Glass

Nebbiolo at its best is an elegant variety with velveteen tannins, mouthwatering acidity and a captivating perfume. Common characteristcs of a well-made Nebbiolo can include roses, violets, licorice, sandalwood, spicebox, smoke, potpourri, black plum, red cherry and orange peel. Light brick in color, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best cuisine. The region is famous for its white truffles, wild boar ragu and tajarin pasta, all perfect companions to Nebbiolo.

Sommelier Secret

If you can’t afford to drink Barolo and Barbaresco every night, try the more wallet-friendly, earlier-drinking Langhe Nebbiolo or Nebbiolo d'Alba. Also search out the fine offerings of the nearby Roero region. North of the Langhe and Roero, find earthy and rustic versions of the variety (known here as “Spanna”) in Ghemme and Gattinara.

BEAGDVALBE3_2010 Item# 136423

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