An outstanding example of Barbera from old vines, some dating back to 1949. Strained, deeply rooted plants produce the most tasteful berries. Vajra Barbera Superiore is a wine of intense aromatics, structure and longevity.
 
Winemaking
Vinification lasts usually between 30 and 40 days, and is one of the longest active fermentations as well at the winery. Gentle punch down and pump overs are used to rinse the cap. Free temperature below 32°C. Malolactic fermentation in stainless-steel vats.
This Barbera d’Alba Superiore usually ages for 18 to 28 months in large Slavonian oak casks prior to release, plus a few more months in bottle to make sure the wine is fully integrated at release. This is a wine fearless to age another 5 to 10 years if properly stored.
Fruit for Barbera d’Alba Superiore grows slower and with an amazing thick skins. Thus, this is usually the last Barbera fruit picked at Vajra, sometimes overlapping the beginning of Nebbiolo harvest as well.
 
A deep purple color. The nose is brooding and layered, with red tones, raspberry, redcurrant, a hint of blackcurrant and ramassin plum as well. In the mouth, this is a brooding and noble Barbera with plenty of density and layers on display. Redcurrant compote, stone fruits, prune, with supple tannins. This is such a layered yet vibrant wine, with so much to be discovered and a long, long nish.