COLOUR
Red
TYPE
Still
VINTAGE
2022
GRAPE
Dolcetto
PRODUCER
G.D. Vajra
REGION
Piemonte
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium
Finish
Medium - Long
Intensity
Pronounced
Tannins
Medium - High
AROMAS & FLAVOURS
ABOUT THIS WINE
The G.D. Vajra Dolcetto d'Alba Coste & Fossati 2022 originates from the Alba sub-region of Piedmont, Italy, produced by the G.D. Vajra estate. What sets this wine apart is its cultivation within two prime Barolo vineyards, Coste di Vergne and Fossati, at altitudes between 400 and 480 meters. The grapes are sourced from selections of antique Dolcetto biotypes, identified by their 'red stalk,' which contributes to the wine's intensity. The G.D. Vajra estate, founded in 1972 by Aldo Vajra, is now managed by his children, Giuseppe, Isidoro, and Francesca, who uphold a philosophy rooted in tradition, sustainability, and a profound connection to their land. The winery has been certified organic since 2019. The 2022 vintage experienced a hot summer, leading to an earlier ripening and rich color development in the Dolcetto grapes.
ALCOHOL
14.0%
AVG. PRICE
€22
STYLE
Classic
SULPHITES
NO
When to drink
Now or Later
Ideal temperature
16-20°C
INTERESTING FACTS
Fact 01
Grown in Barolo vineyards, a unique terroir for Dolcetto.
Fact 02
Uses antique Dolcetto biotypes with distinctive 'red stalks'.
Fact 03
Certified organic since 2019.
Fact 04
Limited production from select vineyard parcels.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The G.D. Vajra Dolcetto d'Alba Coste & Fossati 2022 is produced using grapes from two specific vineyards in the Barolo commune. Viticulture follows certified organic practices. The winemaking process involves a delicate fermentation lasting 20-25 days in stainless steel tanks, employing gentle extraction methods. Following fermentation, the wine undergoes at least two racking procedures. Aging occurs for 8-12 months in the cellar, with recent vintages utilizing stainless steel tanks to maintain fruit freshness. The estate focuses on selecting and cultivating antique Dolcetto biotypes, a technique that contributes to the wine's distinctive character.
