Description
Barolo Baudana, Barolo DOCG, 14.5% ABV, produced by Luigi Baudana (Vajra) in Piedmont. 0.75 L bottle, 2017 vintage. A Barolo that embodies the history and passion of Luigi Baudana, custodian of the Serralunga d'Alba vineyards for five generations. On the nose, aromas of cherry and plum blend with spicy notes of eucalyptus, licorice, and graphite. A noble garnet color in the glass. Warm, soft, and dry, it possesses full-bodied tannins balanced by a fresh, gentle acidity. A wine of powerful elegance, perfect for accompanying rich dishes, such as red meats and aged cheeses.
Awards
Details
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
Over 25 years
Decanting time:
1 hour
Pairings
- Start up year: 1975
- Oenologist: Aldo e Giuseppe Vaira, Gianfranco Cordero e tutto il team Vajra
- Bottles produced: 20.000
- Hectares: 4
Luigi Baudana is one of the smallest wineries in Serralunga d'Alba. Located in the village of the same name, with its 2.6 hectares of vineyards "Luigi Baudana" is an authentic garagist expression of Barolo.
For over thirty years Luigi and Fiorina have been cultivating the Serralunga vineyards that have belonged to their family for five generations. The care for their land is reflected in the tenderness that unites them.
In January 2009, Luigi and Fiorina entrusted the Vajra family with the unique task of becoming the guardians of their family's history, name and vineyards. To perpetuate Luigi's legacy, learn from his experience and seek authenticity in every wine. Read more
| Name | Luigi Baudana Barolo Baudana 2017 |
|---|---|
| Type | Red green still |
| Denomination | Barolo DOCG |
| Vintage | 2017 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Luigi Baudana (Vajra) |
| Harvest | The grapes from this vineyard are generally harvested around the third week of October. |
| Wine making | Fermentation starts quickly and then settles down to a total duration of about 30 days, followed by another 10 days of maceration. A large part of the must ferments in a large oak barrel, where gentle punching down and pumping over are the only operations carried out during maceration. |
| Aging | In Slavonian oak barrels for approx. 32 months. |
| Year production | 3500 bottles |
| Allergens | Contains sulphites |

