Gaja Dagromis Barolo DOP (750ml)
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Wine Type
Red Wine
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Size
750ml
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Vintage
2020
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Country
Italy
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Region
Piedmont
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Sub-Region
Barolo
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Grape
Nebbiolo
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Farming Method
ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More
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ABV
14.5%
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Food Pairing
PastaBeefGame
The Gaja winery is synonomous with excellence and innovation in the world of fine wines. The winery was established in Barbaresco, in the Langhe region of Piemonte in 1859 by Giovanni Gaja and has grown from a humble family venture to an internationally acclaimed estate and recognizable brand. Gaja’s wines and reputation has contributed to the popularity and success of other producers from this part of Italy.
Gaja’s roots are in the Langhe region, where they cultivate about 250 acres of vineyards the districts of Barbaresco and Barolo. In the 1994, the Gaja family expanded its winemaking footprint by acquiring the Pieve Santa Restituta estate in Tuscany’s Montalcino area to craft Brunello. Shortly thereafter they ventured into the southern Tuscan Maremma and founded Ca’Marcanda, in Bolgheri where the 150 acres are planted to a diverse range of international grape varietals, including Cabernet Sauvignon, Merlot, Cabernet Franc, and Syrah.
Gaja is commitment to quality, tradition, and continuous innovation.
Tasting Notes
This is a beautiful expression of two great terroirs of Barolo; La Morra and Serralunga. Aromas of violets, rose petals and a hint of white pepper combine with rich, red currant, licorice and balanced oak. Floral and spice flavours carry onto the palate with freshness and harmonious complexity, revealing juicy red orange and red grapefruit.
Method
This Barolo is made from Nebbiolo grapes from the villages of La Morra and Serralunga. The wine is named after the previous landowner whose last name was “Gromis”. The grapes from each vineyard are vinified separately, aged seperately for in oak for 12 months thenblended and further aged in oak for another 18 months.
