Barbera d’Alba DOC is an appellation in Piedmont, northwest Italy, famed for its tangy, cherry-like red wines made from Barbera grapes. The appellation covers both the town of Alba and the surrounding Langhe hills, sharing its territory with Barolo and Barbaresco DOCGs. Traditionally, Barbera d’Alba wines are produced using stainless steel or concrete tanks. However, since the 1980s, some producers have experimented with oak aging to create more complex, rounded wines. Notably, it was winemaker Angelo Gaja who pioneered this approach with his 'Barbera Vignarey,' inspiring others to adopt similar techniques.
G.D. Vajra’s 2023 Barbera d'Alba was harvested from estate vineyards across diverse terroirs. Each parcel was fermented separately, with extended skin contact of nearly a month and selected submerged caps. While a month of maceration, compared to the usual 10-14 days, might suggest the wine will be overly tannic, keeping the wine on the skins post-fermentation actually results in a smoother finish. This happens because the extended contact after fermentation allows the tannins—compounds from the grape skins that can make wine taste harsh—to mature and soften. During this time, the tannins polymerize, forming larger, less astringent molecules that create a more refined and velvety mouthfeel. Additionally, the use of the submerged cap technique during fermentation contributes to greater color intensity, improved tannin structure, and enhanced microbiological stability by reducing the risk of unwanted microbial activity on the surface of the fermenting must.
Tasting Note
Most Barbera shows more aggressive acidity, but the Vajra opens with finesse, violets, and bright red fruit. The palate is equally inviting with red cherry, mineral notes, and a fresh, balanced finish with a touch of tobacco.
Food Pairing
Pair this wine with tomato-based pasta sauces, such as all’Amatriciana.