Gaja took over the highly renowned Gromis estate in La Morra in 1995. The acquisition included 10 hectares of vineyards in the heart of the 25-hectare Cerequio vineyard, one of the most famous sites in Barolo. Barolo “Dagromis” is composed of wines made from Nebbiolo grapes grown in two vineyards in La Morra (Cerequio and Silio), along with a single parcel in Serralunga, all with calcareous clay soils.
The wines from the different parcels are vinified separately. Fermentation takes place in stainless steel tanks using the grapes’ own natural yeasts. After malolactic fermentation, the wines are matured for one year in barriques (30% new, half from Allier in France and half from other European countries). They are then blended and aged for a further 18 months in large oak casks, botti.
Barolo Dagromis is above all defined by its fruit concentration, complexity and structure. The wine has a very intense ruby-red colour. On the nose, it reveals notes of dried flowers, wild roses, leather and white pepper. The highly concentrated and fleshy palate shows flavours of blackberry, liquorice, white pepper and subtle nuances of wood and forest floor, followed by a touch of mint on the finish. When drunk young, it benefits from decanting, allowing the depth and richness of the wine to emerge more fully. Barolo Dagromis pairs beautifully with lamb, duck and game, as well as with strong cheeses.
