Vajra Barolo ‘Ravera’ MAGNUM 2012

Why is this Wine so Yummy?

In the 1980s newlyweds Milena and Aldo were already cultivating a little area of Ravera planted to 100% Nebbiolo. This wine is the expression of a wait lasting more than 10 years, allowing the vines to mature and the wines to gain the right structure. It’s the sunniest, most silent and beautiful amphitheatre of the area. Ravera sits at an average elevation of 360 metres and is situated at the confluence of two different geological matrices. Over millions of years the layers were superimposed, creating a rather fragile soil subject to erosion, but with enormous potential. It is predominantly Sant’Agata fossil marl, interspersed with sand deposits rich in iron.

This undergoes a lengthy period of maceration, perhaps up to 45 days, including a short stint with submerged cap. Malolactic conversion takes place in steel in the spring following the harvest. It is aged for 30 months in 30hL Slavonian oak casks before bottling. – Giuseppe Vaira

We had the great fortune to spend an afternoon with Guiseppe this year. His passion, and, his families passion, thoughtful, and, humble approach to their work is inspiring.

Listen to 🎧Giusseppe explore the history of Barolo, the estate, and, the wines.

Words from Giuseppe Vaira

Bricco delle Viole is like a cut of silk: pure, elegant, and ethereal. Born on the highest hill of Barolo, a promontory facing south, embraced by the Alps. It receives the first morning sun and the last ray of the evening. In autumn this vineyard seems to float above the fog, as if detached from time and light. The vineyard features material from 1949 and successive plantings in 1963, 1968 and 1985. Bricco delle Viole possesses extremely white soils. Rich in limestone, magnesium and manganese, with the contribution of high altitude and the afternoon breeze, these soils create
wines rich in finesse, floral aromas and freshness. The old vines of Bricco delle Viole are the last to be harvested – a wait that makes our heart beat faster, because the weather can change rapidly in autumn. But the patience of the farmer knows that the wait will be rewarded with high aromatic complexity and extreme finesse. The fruit undergoes a long maceration that might go as long as 45 days, including some time with a submerged cap. Malolactic conversion takes place in steel in the spring following the harvest. It’s then aged for 32 months in 25hL Slavonian oak casks before bottling.

About Vajra

Vajra is one of those producers that, across their range, manages to deliver sophisticated, fun wines that are great expressions of fruit. Thankfully, unlike many, Giuseppe understands restraint and oak!

“I try to make wines that give people joy. In the past wine was a food, it was necessary for sustenance. Today that is not the case, we choose to drink for pleasure. I want to make wines that bring people happiness.” Aldo Vajra

The Vajra family has quietly amassed a serious collection of vineyards that make them one of Piedmont’s larger, family-owned estates, something they have accomplished while maintaining the already high level of their entry-level wines. Every wine in the range is absolutely delicious and full of personality. I can’t recommend these new releases highly enough. Antonio Galloni

Where in the World is Vajra?

You’ll find the Commune of Barolo (a little confusing as the whole region is also called Barolo) in the centre of the map. The Bricco delle Viole vineyards lying to the west of the township of Barolo and Ravera di Barolo to the south. Note there is also a Ravera vineyard in Monforte the commune at the very south of the region.