The cru of Baudana can seem undersung compared to more famous sites, but in the recent past it was not so. “This vineyard has contributed to creating excellent signature wines since the 1930s and has always been held in high esteem by the locals”--Atlante delle Vigne di Langa, Slow Food, 1990.  It was also singled out in Renato Ratti's now widely-cited 1970 map of the Barolo zone's best vineyards.  Soils are a combination of the bluish-gray Tortonian-era Sant'Agata Fossili marls and the older whitish-yellow Formazione di Lequio from the Serravallian epoch.  This tends to give a wine with the depth and power one associates with Serralunga, but with a gentler tannin structure, perhaps reminiscent of the wines of Barolo and La Morra. 

The Vairas farm 1.6ha of Baudana, SW-facing at 350m. Vines for the Barolo Baudana are the oldest, planted in 1960. Fermentation is in open-top wood vats with manual punchdowns.  Macerations, cappello sommerso (submerged cap) lasted 45 days. Aging was in neutral 1500L, 1700L, and 2500L Slavonian oak botti, for 30 months, followed by at least 8 months of bottle aging. Unfined/unfiltered. 5,000 bottles made.