The Gaja name is legendary in Italian wine. Founded in 1859, the estate redefined the image of Barbaresco and Barolo globally, marrying tradition with innovation under the visionary leadership of Angelo Gaja. While the Gaja family is most famous for their single-vineyard Barbaresco crus, their Dagromis Barolo showcases a broader expression of the Langhe’s terroir. Named in honour of the Gromis family, historical owners of some of Barolo’s prime vineyards in La Morra, Dagromis blends fruit from La Morra and Serralunga d’Alba to produce a wine of finesse, structure, and immediate approachability.
Dagromis combines two distinct terroirs:
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La Morra, known for its softer soils and elegant, floral expressions of Nebbiolo.
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Serralunga d’Alba, which contributes depth, tannic structure, and mineral-driven intensity.
Fermentation takes place in temperature-controlled stainless steel, followed by 12 months in barriques (used to soften but not dominate the wine), and a further 12 months in large Slavonian oak casks to maintain classic Barolo structure. The blending of modern and traditional ageing methods allows Dagromis to be approachable young while retaining its ageing potential.
Garnet red with luminous ruby edges. The bouquet is expansive, offering aromas of rose petals, ripe strawberry, cherry liqueur, and sweet spice, underpinned by notes of liquorice, menthol, and balsamic herbs. On the palate, it’s medium to full-bodied with polished tannins and vibrant acidity. Flavours of redcurrant, wild raspberry, and earthy truffle evolve into tobacco, dried herbs, and a touch of cedar. A persistent, elegant finish lingers with a whisper of minerality.
Food pairing suggestion: Veal Saltimbocca with Sage & Prosciutto.
Vintages shown are for illustration purposes only
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