2018 Barolo, Ravera, G.D. Vajra, Piedmont, Italy

2018 Barolo, Ravera, G.D. Vajra, Piedmont, Italy

Product: 20188205793
Prices start from £69.50 per bottle (75cl). Buying options
2018 Barolo, Ravera, G.D. Vajra, Piedmont, Italy

Buying options

Available for delivery or collection. Pricing includes duty and VAT.


This comes from a five-hectare plot with a mix of soil types, located in a south to south-east facing amphitheatre at an altitude of 320-340 meters. It’s rich and ripe on the nose, with plush sweet fruit, smoky savoury spice and a balsamic lift. A wine of deceptive power, with drive and vibrant energy, and a touch of salinity on the finish.

Drink 2026 – 2040

Adrian Brice, Wine Buyer, Berry Bros. & Rudd (March 2022)

wine at a glance

Delivery and quality guarantee

Critics reviews

Antonio Galloni, Vinous93/100

The 2018 Barolo Ravera is a powerful, tightly wound wine. Gravel, smoke, cured meats, spice, leather, tobacco and menthol emerge, but only with quite a bit of reticence. This deceptively mid-weight Barolo has a good bit of brawn. It will be interesting to see if the fruit emerges from behind the tannins.

Drink 2026 - 2043

Antonio Galloni, vinous.com (Feb 2022) Read more

Jancis Robinson MW17++/20

Novello. The grapes were harvested on 10 and 14 October and the wine stayed on the skins for 58 days with submerged cap. Aged in large Slavonian oak casks of 25 and 50 hl. Bottled 7 July 2021.

Lustrous mid ruby. Subtle, fragrant and concentrated and with fantastic depth and earthy minerally notes. Cherry and raspberry fruit with a hint of damson. Richly tannic adding chew to the juicy elegant fruit. On the finish, quite a bit of tannins that still need to integrate into the very long fruit finish. Compact and pithy.

Drink 2023 - 2030

Walter Speller, jancisrobinson.com (Nov 2021) Read more

James Suckling93/100

Rich, ripe mixed berries and perfumed bark on the nose. Medium-to full-bodied with some lightly firm tannin giving support to the fruit. Lacks the complexity of recent vintages, but has a promising core. Give it a while to broaden out. Try from 2024.

James Suckling, jamessuckling.com (Jan 2022) Read more

About this WINE

G. D. Vajra

G. D. Vajra

Based in Vergne, the highest village in the commune of Barolo, GD Vajra is a relatively young estate. It was established by Aldo Vajra in 1972, when he was just 16. His father had planted vineyards in 1947 but called Aldo “mad” when he followed his childhood dream to become a winemaker. Taking over the family estate in 1968, he became one of the early pioneers of organic farming, and in 1971 the estate became one of the first in Piedmont to be organically certified. Until now, Vajra’s wines have somewhat flown under the radar, but it’s with good reason that the estate has been described as “one of Piedmont’s best kept secrets… with sublime hand-crafted, artisan wines of the very highest level”.

The Vajra team deduced that lots of flowers on a vine indicate a vintage more likely to have spacious, aromatic fruit. 2019’s fruit set was low, giving the vintage concentration. July’s heat spikes didn’t cause any issues, while the dull August preserved a spine of acidity. Harvest was the longest and latest of the past decade, and the decision was taken to shorten the period of skin contact after fermentation to under 30 days. The time in wood was also reduced by two or three months. The definition of the 2019 vintage suits the purity of the Vajra style very well.

Find out more


Located due south of Alba and the River Tanaro, Barolo is Piedmont's most famous wine DOCG (Denominazione di Origine Controllata e Garantita), renowned for producing Italy's  finest red wines from 100 percent Nebbiolo

Its red wines were originally sweet, but in 1840 the then extant Italian monarchy, the House of Savoy, ordered them to be altered to a dry style. This project was realised by French oenologist Louis Oudart, whose experience with Pinot Noir had convinced him of Nebbiolo's potential. The Barolo appellation was formalised in 1966 at around 1,700 hectares – only a tenth of the size of Burgundy, but almost three times as big as neighbouring Barbaresco.

Upgraded to DOCG status in 1980, Barolo comprises two distinct soil types: the first is a Tortonian sandy marl that produces a more feminine style of wine and can be found in the villages of Barolo, La Morra, Cherasco, Verduno, Novello, Roddi and parts of Castiglione Falletto. The second is the older Helvetian sandstone clay that bestows the wines with a more muscular style. This can be found in Monforte d'Alba, Serralunga d'Alba, Diano d'Alba, Grinzane Cavour and the other parts of Castiglione Falletto. Made today from the Nebbiolo clones Lampia, Michet and Rosé, Barolo has an exceptional terroir with almost every village perched on its own hill. The climate is continental, with an extended summer and autumn enabling the fickle Nebbiolo to achieve perfect ripeness.

Inspired by the success of modernists such as Elio Altare, there has been pressure in recent years to reduce the ageing requirements for Barolo; this has mostly been driven by new producers to the region, often with no Piedmontese viticultural heritage and armed with their roto-fermenters and barriques, intent on making a fruitier, more modern style of wine.

This modern style arguably appeals more to the important American market and its scribes, but the traditionalists continue to argue in favour of making Barolo in the classic way. They make the wine in a mix of epoxy-lined cement or stainless-steel cuves, followed by extended ageing in 25-hectoliter Slavonian botte (barrels) to gently soften and integrate the tannins. However, even amongst the traditionalists there has been a move, since the mid-1990s, towards using physiologically (rather than polyphenolically) riper fruit, aided by global warming. Both modernist and traditional schools can produce exceptional or disappointing wines.

Recommended traditionalist producers:
Giacomo Borgogno, Giacomo Conterno, Bruno Giacosa, Elio Grasso, Marcarini, Bartolo Mascarello and Giuseppe Mascarello.

Recommended nmdernist producers:
Azelia, Aldo Conterno, Luciano Sandrone, Paolo Scavino and Roberto Voerzio

Find out more


Nebbiolo is the grape behind the Barolo and Barbaresco wines and is hardly ever seen outside the confines of Piedmont. It takes its name from "nebbia" which is Italian for fog, a frequent phenomenon in the region.

A notoriously pernickety grape, it requires sheltered south-facing sites and performs best on the well-drained calcareous marls to the north and south of Alba in the DOCG zones of Barbaresco and Barolo.

Langhe Nebbiolo is effectively the ‘second wine’ of Piedmont’s great Barolo & Barbarescos. This DOC is the only way Langhe producers can declassify their Barolo or Barbaresco fruit or wines to make an early-drinking style. Unlike Nebbiolo d’Alba, Langhe Nebbiolo can be cut with 15% other red indigenous varieties, such as Barbera or Dolcetto.

Nebbiolo flowers early and ripens late, so a long hang time, producing high levels of sugar, acidity and tannins; the challenge being to harvest the fruit with these three elements ripe and in balance. The best Barolos and Barbarescos are perfumed with aromas of tar, rose, mint, chocolate, liquorice and truffles. They age brilliantly and the very best need ten years to show at their best.

Find out more