Dagromis Barolo takes its name from the Gromis family and is an expression of two great terroirs in Barolo – Serralunga and La Morra – which produce a captivating powerhouse of a wine. Nebbiolo grapes from each individual vineyard ferment and age for 12 months completely separately before being blended and aged for an additional 18 months in oak. Dagromis Barolo has a deep aroma of violet, cedar, and clove. After spending some time in the glass, bergamot, dried cherry, nougat, raspberry, and a floral character emerge. The taste is fresh and juicy, with notes of wild berries, pomegranate, and strawberries. The Serralunga influence leads to a mild earthy finish, perfectly balanced by the polished, silky La Morra tannins.
Complex, spicy flavor with notes of dried cherry, nougat, raspberry, bergamot, strawberry, pine nuts, and blood orange. Served at around 18°C with dark meat dishes. 600 bottles of Gaja Dagromis Barolo 2019 (item no. 91314) are being released on April 12th in Systembolaget's temporary assortment and are available for online ordering for a limited time.
GAJA
Angelo Gaja is undoubtedly Italy's most famous and dynamic wine personality. His wines have achieved greater success and received more awards than any other Italian winery. Gaja has played a leading role in the modernization of Piedmont through the introduction of everything from temperature-controlled stainless steel tanks, shorter macerations and fermentations, and smaller French barriques, which were initially met with great skepticism.
The big and most important changes took place in the vineyards. Angelo began planting with higher density, introduced "green harvest", harvested slightly later, all to produce better and more concentrated fruit. Better fruit also meant more tannins, which in turn required more oxygen during vinification. The choice of barrel size is more about taming the Nebbiolo grape's naturally tough tannins than about seasoning the wine with oak. The wines are only aged in French barrels for the first twelve months, the proportion of new oak is limited to around 20%, after which the wine is finished in larger neutral oak barrels for at least another twelve months.