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Azienda Agricola Vajra
Pure Nebbiolo from Vajra's young vines around Barolo, held four months in steel and no oak. Wild strawberry, red cherry and rose petal, with fine tannin and real lift. The easy way into the grape behind Barolo, at about £21.
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Vajra pick these grapes at first light and hold the wine four months in steel, with no oak at all. What reaches the glass is the fruit and the flowers, and nothing borrowed from a barrel.
Wild strawberry, red cherry and raspberry come first, bright and clean. Behind them sit rose petals and violet, the scent Nebbiolo picks up in the hills around Barolo. Vajra harvest at first light to hold that freshness in, and you can smell the difference. A light dusting of spice sits underneath.
Rose petal
Violet
Cherry
Plum
Raspberry
Strawberry
Forest Floor
SpicyCrunchy and juicy rather than heavy, with red fruit running the whole length. The tannin is firm but fine, more a grip on the gums than a wall. Acidity is high and keeps everything fresh, helped by the cold nights of the 2025 picking. Four months in steel and no oak, so nothing sits between you and the fruit.
It finishes long and perfumed, with the flowers coming back at the end. Vajra call it gourmand, and that is fair, because you want another mouthful.
This is the easy way into Nebbiolo, the grape behind Barolo. Vajra's single-vineyard Barolo costs over three times as much. Drink this one now and across the next five years. It averages 3.9 across 22,429 Vivino ratings, and drinkers keep naming the red cherry and the floral lift.
The Wine Society has the 2025 at £21 a bottle, or £126 for six. Decantalo and xtrawine list it around £20 too. Prices move and stock runs out, so check the list below before you buy.
It scores highest on food, because high acidity and fine tannin suit almost any roast. It scores lowest on cellaring, because four months in steel is not a wine built to wait.
High acidity and fine tannin cut fat without fighting the food, which is why it copes with everything from roast duck to a truffle risotto.
At about £21 it sits mid-price for a Langhe Nebbiolo, but it comes from a Barolo estate whose single-vineyard bottles cost over three times as much.
Vajra built this as the first step into Nebbiolo, and with no oak and lots of red fruit it is easy to like, though the firm tannin still wants food.
It drinks beautifully on a weeknight, but at £21 a bottle most of us will save it for a proper dinner rather than pour it every night.
Langhe Nebbiolo is the everyday side of Barolo country, so it lifts a good dinner without being the bottle you open for a big anniversary.
Four months in steel and no oak means it is made to drink young, and The Wine Society give the 2025 until 2029.
Scoring is rule-based and deterministic. The model and weightings are documented in our Wine Fit Score methodology.
A compact view of what the Langhe denomination actually requires, and how this bottle sits inside it. Pulled from the official Italian disciplinare.
The 2025 is the current release, bottled on 16 March 2026 after a small harvest cut back by hail. The 2023 came from a longer, more classic season and is now hard to find. Both spend their time in steel, so the difference is the year and not the cellar.
Hail cut the 2025 crop several times, so Vajra made far less wine than usual, but they call the fruit that survived radiant. Picking ran from 12 September to 2 October under bright days and cold nights, which is why the wine tastes so fresh. Drink it now and over the next five years.
2023 was a classic-shaped year in Barolo: early budbreak in mid March, then a late harvest picked between 4 and 19 October with big day-to-night temperature swings. Loose bunches gave small yields and very healthy grapes. The Wine Society made it a Wine Champion and praised its tension.
Hail cut the 2025 crop several times, so Vajra made far less wine than usual, but they call the fruit that survived radiant. Picking ran from 12 September to 2 October under bright days and cold nights, which is why the wine tastes so fresh. Drink it now and over the next five years.
Drink-now / hold guidance reflects general style cues for this wine, not a forecast for a specific bottle. Where vintage-level editorial notes exist, they appear above.
Aldo Vaira started farming these vineyards organically in 1971, while he was still at university. The estate is certified organic and Equalitas sustainable, and the family works about 40 hectares, roughly 55 football pitches.
Italian wine law sorts bottles into a pyramid. DOCG sits at the top: tightly drawn boundaries, prescribed grapes, mandatory ageing, government tasting before release. DOC is the same idea with looser thresholds. IGT (Indicazione Geografica Tipica) is broader still, requiring only that 85% of the grapes come from the named territory.
Langhe is in the DOC tier. That is not a quality verdict, it is a description of how much freedom the producer has at vinification and ageing.
Langhe falls within Piedmont, covering The hill communes of Cuneo province across the Langhe and Roero, with Alba at the centre.
Wine route
2 days · 7 stops
Open the driveMade at Azienda Agricola Vajra, Barolo.
Wine route in the zone: Langhe Nebbiolo Route.
At 13.5% alcohol the duty is £3.10 a bottle, and VAT adds £3.50 on a £21 price. That is £6.60 gone before the wine, the shipping or the shop's margin.
Vajra record several hail events in 2025 and call the harvest small in quantity. Fewer bottles from the same year of vineyard work means each one has to carry more of the cost.
The 2025 sat about four months in steel tanks and was bottled on 16 March 2026. No oak to buy and only a few months of cellar space keeps it far below the price of the estate's Barolo.
The fruit comes from Vajra's younger plots between 280 and 550 metres, not from Bricco delle Viole or Fossati. Wine from those named Barolo sites sells at over £65 a bottle.
Vajra harvest by hand in the early morning to keep the fruit fresh, and this wine was picked from 12 September to 2 October. Hand work spread over three weeks costs far more than one machine pass.
Vajra's Barolo Ravera scored 96 from Robert Parker and sells at about £67. That reputation lifts what the estate can ask for its entry-level Nebbiolo.
Dishes that go with this wine
Vajra point at the Piedmont table this wine comes from: stuffed pasta, veal, mushrooms. Vivino drinkers reach for beef, lamb and duck. Both work, because the acidity handles fat and the tannin is fine rather than heavy.
Agnolotti del Plin are tiny meat parcels finished in butter or roasting juices. The acidity here cuts that butter and resets your mouth between bites. Vajra make this wine in Vergne, in the same hills those dishes come from.
Try with: Agnolotti del Plin · Tajarin al Tartufo · Vitello Tonnato · More pairings →
Nebbiolo turns earthy with a few years in bottle, and The Wine Society expect forest-floor notes to build in this one. Porcini and truffle push the same savoury button. Meanwhile the rose and violet scent lifts the plate instead of weighing it down.
Try with: Porcini mushroom risotto · Truffle risotto · Tagliatelle al tartufo di Acqualagna · Polenta alla Valdostana · More pairings →
Crisp duck skin and roast chicken leave fat coating the palate. The high acidity in this wine scrubs it away, and the tannin is fine enough not to fight the meat. It is a lighter red than a Sunday roast usually gets, and it is better for it.
Try with: Roast Duck · Duck breast · Roast chicken · Roast turkey · More pairings →
Protein and fat in red meat soften tannin, so the wine tastes rounder beside a roast. This is a medium-bodied red, not a heavyweight, so plain roast beef suits it better than a long braise. Vivino drinkers put beef and lamb at the top of their list.
Try with: Sunday Roast Beef · Rack of lamb · Lamb chops · More pairings →
Salt softens tannin and makes red fruit read sweeter. Hard sheep cheese and melting Fontina both do that here. Only four months in steel means the wine stays fresh enough to keep up with a whole board.
Try with: Pecorino sardo e pan carasau · Polenta alla Valdostana · Cheese board · More pairings →
Tannin and chilli heat multiply each other, so the burn gets sharper and the fruit vanishes. This Nebbiolo has firm tannin and 13.5% alcohol, which makes it worse. With a hot curry, pour a chilled Moscato d'Asti instead, the low-alcohol sweet fizz Vajra also make in Piedmont.
Skip with: Crispy chilli beef · Szechuan beef · Lamb bhuna · Pizza Diavola · Pairing guide →
This is not a Barolo and it is not built like one. Four months in steel, no oak, and The Wine Society give the 2025 until 2029. Buy it to drink, not to bury.
Peak around 2028. Best in the years above; holds without falling over either side.
A short splash decant softens the first-pour edge and opens the aromatics.
Aim for the cooler end on a warm day; warmer end opens up more aromatics.
Four months in steel and no oak means it is made to drink young, and The Wine Society give the 2025 until 2029.
£16.12 for a 75cl bottle of the 2025, at 8wines, is the best price we track, and we have no signal of further discounting.
Read directly from each retailer’s public product page once a day. Last refresh: 27 Sep 2026, 02:20 BST. We do not hold stock and we do not accept payment for placement.
Confidence · HighNotes published by the producer, quoted with attribution.
Confidence · HighFrom the official Italian disciplinare for this denomination, cross-checked against the Ministry of Agriculture register.
Confidence · HighOur reading of the price, drawn from the disciplinare, public UK duty rates, and typical landed-cost benchmarks. Not a quote from the producer or a retailer.
Confidence · MediumStyle guidance for this kind of wine at this price point. Treat it as advice, not a forecast for the bottle in your hand.
Confidence · MediumWild strawberry, red cherry and raspberry, with rose petal and violet behind them. The tannin is firm but fine and the acidity is high, so it tastes fresh rather than heavy. Vajra hold it four months in steel and use no oak, so nothing masks the fruit.
Yes. Barolo is 100% Nebbiolo, and so is this. The difference is the vineyards and the ageing. Barolo comes from named hillside sites and spends years in wood. This comes from Vajra's younger vines and four months in steel. It costs about a third of what their Barolo does.
The 2025, because it is the one merchants actually have. Vajra bottled it on 16 March 2026 after a small, hail-hit harvest of very good fruit. The 2023 is a fine wine too, and The Wine Society made it a Wine Champion, but it has sold through and is now hard to find.
Stuffed pasta, mushrooms, truffle, veal, roast duck and roast beef. The high acidity handles fat and the tannin is fine rather than heavy, so it suits a roast without flattening it. Skip anything with real chilli heat, which sharpens the tannin.
Five years or so from now. The Wine Society give the 2025 until 2029 and 8wines say up to ten years. This is not a Barolo and it is not built like one, so buy it to drink rather than to bury.
Yes. The Vajra estate is certified organic and also certified sustainable under Equalitas. Aldo Vaira started farming these vineyards organically in 1971, while he was still a university student. The Wine Society also lists the wine as vegetarian and vegan.
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£19.00
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