Barolo
Gaja Dagromis Barolo 2018
Drink now or cellar for up to 16 years. Decant 2 hours.
An intense red in colour, the nose shows floral notes but with ripe red and black fruit, herbs, spice and even a hint of liquorice. Flavours of ripe fruit, spice and vanilla with hints of tobacco and leather. The silky tannins are well integrated and balanced with high alcohol and great acidity. This leads to a long, lingering finish with a hint of spice at the end.
A fantastic match for rich beef stews, steak, venison, rich cheese and game.
The winemaking process starts with hand harvested grapes that enables them to arrive at the winery in the best possible condition. Fermented in temperature controlled steel vats for 3 weeks, the wine is then aged initially in oak barriques for 12 months followed by a further 12 months in large oak vats.
The name of this wine comes from the family from which the vineyards were acquired. The family name was Gromis and the name DaGromis translates to "at home with the Gromis family". The Nebbiolo grapes from which DaGromis is made come from two very old vineyards in Serralunga and La Morra. The vineyards are south east and south west facing and are almost 1000 ft and 1500ft above sea level. The result of this is high levels of sunshine that ripens the grapes but with the cooling effects of the altitude, and combined with the clay and marl soil, the wine that is produced is classic Barolo.
An intense red in colour, the nose shows floral notes but with ripe red and black fruit, herbs, spice and even a hint of liquorice. Flavours of ripe fruit, spice and vanilla with hints of tobacco and leather. The silky tannins are well integrated and balanced with high alcohol and great acidity. This leads to a long, lingering finish with a hint of spice at the end.
A fantastic match for rich beef stews, steak, venison, rich cheese and game.
The winemaking process starts with hand harvested grapes that enables them to arrive at the winery in the best possible condition. Fermented in temperature controlled steel vats for 3 weeks, the wine is then aged initially in oak barriques for 12 months followed by a further 12 months in large oak vats.
The name of this wine comes from the family from which the vineyards were acquired. The family name was Gromis and the name DaGromis translates to "at home with the Gromis family". The Nebbiolo grapes from which DaGromis is made come from two very old vineyards in Serralunga and La Morra. The vineyards are south east and south west facing and are almost 1000 ft and 1500ft above sea level. The result of this is high levels of sunshine that ripens the grapes but with the cooling effects of the altitude, and combined with the clay and marl soil, the wine that is produced is classic Barolo.
Description
Drink now or cellar for up to 16 years. Decant 2 hours.
An intense red in colour, the nose shows floral notes but with ripe red and black fruit, herbs, spice and even a hint of liquorice. Flavours of ripe fruit, spice and vanilla with hints of tobacco and leather. The silky tannins are well integrated and balanced with high alcohol and great acidity. This leads to a long, lingering finish with a hint of spice at the end.
A fantastic match for rich beef stews, steak, venison, rich cheese and game.
The winemaking process starts with hand harvested grapes that enables them to arrive at the winery in the best possible condition. Fermented in temperature controlled steel vats for 3 weeks, the wine is then aged initially in oak barriques for 12 months followed by a further 12 months in large oak vats.
The name of this wine comes from the family from which the vineyards were acquired. The family name was Gromis and the name DaGromis translates to "at home with the Gromis family". The Nebbiolo grapes from which DaGromis is made come from two very old vineyards in Serralunga and La Morra. The vineyards are south east and south west facing and are almost 1000 ft and 1500ft above sea level. The result of this is high levels of sunshine that ripens the grapes but with the cooling effects of the altitude, and combined with the clay and marl soil, the wine that is produced is classic Barolo.
An intense red in colour, the nose shows floral notes but with ripe red and black fruit, herbs, spice and even a hint of liquorice. Flavours of ripe fruit, spice and vanilla with hints of tobacco and leather. The silky tannins are well integrated and balanced with high alcohol and great acidity. This leads to a long, lingering finish with a hint of spice at the end.
A fantastic match for rich beef stews, steak, venison, rich cheese and game.
The winemaking process starts with hand harvested grapes that enables them to arrive at the winery in the best possible condition. Fermented in temperature controlled steel vats for 3 weeks, the wine is then aged initially in oak barriques for 12 months followed by a further 12 months in large oak vats.
The name of this wine comes from the family from which the vineyards were acquired. The family name was Gromis and the name DaGromis translates to "at home with the Gromis family". The Nebbiolo grapes from which DaGromis is made come from two very old vineyards in Serralunga and La Morra. The vineyards are south east and south west facing and are almost 1000 ft and 1500ft above sea level. The result of this is high levels of sunshine that ripens the grapes but with the cooling effects of the altitude, and combined with the clay and marl soil, the wine that is produced is classic Barolo.
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