In 1971, Aldo Vajra, then still a university student, was one of the earliest to adopt organic farming in Piemonte. Vineyards have been nurtured, and soil preserved, by grassing and spontaneous cover crop for almost 50 years now.
This is a blend of high elevation Barolo vineyards. As these blocks lay on various slopes with different exposures that pays homage to the ancient art of blending, with exposures that range from south-south-east to south-west, at high elevation between 380 and 480 m above sea level.
Vinification was carried in custom-designed vertical tini, with gentle punch down and cap pump-overs, and lasted 25 days on average. Malolactic was held in stainless steel, the following spring.
The 2016 Barolo DOCG Albe aged for approximately 30 months in large Slavonian oak casks of 40, 50 and 75hl. Racking in the first summer and blending right before the bottling.
Textbook aromatics: rose petals, rose hips, cherry stones on the nose, followed by delicate tones of Nebbiolo pomace, tar, cranberries and raspberries, mint, anise, gentle musk and a waft of white pepper. On the palate, it’s fragrant and uplifting, yet disclosing a rich texture, a fresh but poised mid palate and velvety tannins. Authentic and expressive, Albe beautifully
celebrates Barolo and the amazing craft of assembling vineyards.
Give it a try with sausage ragù with tagliatelle, mushroom or cheese risotto, fried eggs cooked in a tomato, onion, red pepper & spicy sausage sauce, also the perfect counterpoint for a chewy mouthful of offal. Double down on carnal savour with a clay pot pig liver, or just some pork belly
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