描述
Still organic red wine from Piedmont, 14.5% ABV, produced by Vajra. 100% Freisa, a native grape that best expresses the character of the terroir. Vintage 2023. The winery, family-run since 1972, is located in the hamlet of Vergne, at the highest point of the municipality of Barolo. The aromas are a combination of red currant and wild mountain berries, layered with a touch of sweet spice, fresh leather, and candied plum. The wine is juicy, beautifully structured, and has a delicious finish. Aged for 26 months, mostly in large oak barrels. Translucent garnet red color.
详情
香水
颜色
味道
服务于:
14 -16 °C.
长寿:
10 - 15 years
醒酒时间:
1 hour
搭配
- 创办年份: 1972
- 酿酒师: Aldo e Giuseppe Vaira
- 生产的瓶子: 500.000
- 公顷: 80
A true family estate, G.D. Vajra blends tradition and innovation with heartfelt authenticity. Today, alongside founders Aldo and Milena Vaira, the new generation — Giovanni, Francesca, and Isidoro — carries the vision forward, also overseeing the historic Luigi Baudana estate in Serralunga d’Alba since 2009.
Every bottle reflects the family’s artisanal spirit and deep-rooted connection to the land, offering wines with soul, identity, and a timeless elegance. 阅读更多
| 名称 | Vajra G.D. Langhe Freisa Kye 2023 |
|---|---|
| 类型 | Red organic still |
| 葡萄酒名称 | Langhe DOC |
| 年份 | 2023 |
| 容量 | 0,75 l |
| 酒精度 | 14.5% 按体积 |
| 葡萄品种 | 100% Freisa |
| 国家 | Italy |
| 产地 | Piedmont |
| 供应商 | Vajra |
| 故事 | In 2004, it was discovered that Freisa is closest to Nebbiolo, thus explaining the deep connection this variety has with Piedmont and its people. With a noble profile and similar characteristics to Nebbiolo, we have been bottling a dry Langhe DOC Freisa since 1989. Kyé means "who is" and represents the surprise for this indigenous and forgotten grape variety. |
| 产地 | Estate vineyards, the oldest are in San Ponzio, on the lower western border of Bricco delle Viole |
| 收获 | Freisa is one of the last varieties to be harvested, due to its ripeness. The grapes are selected by hand three times: directly on the vine, as whole bunches on the sorting tables, and finally as individual berries after destemming. |
| 酿酒工艺 | Fermentation lasts approximately 15-25 days in vertical vats, followed by spontaneous malolactic fermentation. |
| 陈酿 | 26 months, mostly in large oak barrels. |

