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, which lasts 20-30 days with manual punchdowns. Depending on the vintage, up to 5% whole clusters could be used, fairly rare for Nebbiolo. After fermentation, macerations continue cappello sommerso for an additional 20-35 days. Aging is for around 32 months in neutral Slavonian oak botti, followed by at least 8 months of bottle aging. Unfined/unfiltered. 3,500 bottles made.