Viniou Reviews
G.D. Vajra Langhe DOC 2023 is a red wine from Piedmont in northern Italy, crafted under the Langhe appellation. This wine is emblematic of the region’s deep-rooted winemaking tradition. Although the exact grape blend is not specified here, Langhe DOC reds are often made with Nebbiolo, sometimes blended with Barbera or Dolcetto, delivering a vibrant, fruit-forward profile. The 2023 vintage is relatively young, offering freshness and expressive aromas. G.D. Vajra is known for their precise and delicate touch in vinification, frequently favouring traditional methods that preserve the purity of fruit and the elegance of structure. Expect notes of bright red berries, subtle floral undertones, and a touch of spice, all supported by crisp acidity and fine tannins.
Piedmont’s Langhe region is celebrated for its rolling hills and diverse microclimates, which contribute significantly to the complexity of its wines. The soils here vary from calcareous marl to clay and sandy blends, lending both structure and finesse. The climate is continental, with warm summers and cool, misty autumns—ideal for slow grape ripening and aromatic development. With a winemaking legacy spanning centuries, Langhe stands at the heart of Italian wine culture, producing both prestigious labels and approachable, food-friendly wines such as this one.
For food pairings, this young Langhe Rosso is remarkably versatile. It makes a superb companion to classic northern Italian dishes like beef carpaccio, tajarin al ragù (a traditional egg pasta with meat sauce), or a rustic mushroom risotto. For a vegetarian option, grilled aubergines with tomato and herbs would marry well with the wine’s freshness. Aged cheeses or charcuterie also highlight its lively acidity.
To fully appreciate its fruit and finesse, serve this Langhe DOC at 14-16°C, allowing it to open up in the glass. Decanting for about 30 minutes will further enhance its aromatic expression, especially in its youthful 2023 form. This wine is delightful now but could also benefit from short-term cellaring to mellow the tannins.
