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G.D. Vajra Langhe Rosso 2022 - Piedmont
Alc: 13.5%
Closure: Screw cap
Bottle size: 750ml
An absolute pleasure to drink, and a great opportunity to drink from one of the region’s revered producers at a phenomenal price!
G.D. Vajra Langhe Rosso is a hug from Piedmont. It’s an invitation to explore its different varieties and to get to know its personality. From young vineyards, it is a fruity, delicately complex wine – an ideal companion at the table. It’s predominately Nebbiolo, Barbera and Dolcetto, with smaller quantities of Freisa, Albarossa, Pinot Noir. Each vineyard is harvested when it reaches perfect ripeness. The varieties are vinified one by one, to express their personality and uniqueness. The wine is aged for 18-24 months partially in steel and then in first-, second- and third-use pieces. – Giuseppe Vaira
Our notes
The 2022 G.D. Vajra Langhe Rosso is undoubtedly one of the best Langhe reds on the market at the moment and at this price is ridiculous value. Crafted with passion and precision by the esteemed G.D. Vajra winery, this Langhe Rosso is predominately Nebbiolo, Barbera and Dolcetto, with smaller quantities of Freisa, Albarossa, Pinot Noir.
With succulent red fruits, aniseed spice, violets and orange peel along with with chalky tannins and brisk acidity, it's an absolute pleasure to drink, and a great opportunity to drink from one of the region’s revered producers at a phenomenal price!
Reviews
Producers notes
This unique wine was first produced in 2014. The name Claré J.C. pays homage to Thomas Jefferson – who visited Piemonte in 1787 and described Nebbiolo as “dry as a claret, sweet and lingering as Madeira, brisk as Champagne” - and to Darrell Corti of Corti Bros in California, an amazing person and pioneer of Piemonte wines who helped us recreate the style of these forgotten, slightly sweet and sparkling Nebbiolos.
Produced with grapes from younger vines on the estate's vineyards, Claré J.C. is 100% Nebbiolo. In 2017, approximately a quarter of the fruit was vinified with whole clusters. The winemaking protocol follows the 1606 writings of Gian Battista Croce. 25% of the fruit was gently placed as whole clusters at the bottom of the vat, and topped up with crushed juice.
After five days, the wine was racked into a closed tank to finish fermentation off the skins, for a more gentle extraction. Malolactic conversion took place in stainless steel. Claré J.C. was bottled in February 2018, after a very short period in vat, so as to retain maximum freshness in the bottle. - Giuseppe Vaira
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