Darmagi from the famous king of Piemonte wines Angelo Gaja. A producer that is known all over the world for his wines, that all have a great structure, complexity and the unique Gaja style elegance. This is the top Cabernet Sauvignon from Gaja, a highly impressive dark red wine with Cabernet's typical dryness and shades of chocolate, pepper, licorice.
3 Item Items
Warning: Last items in stock!
|Wine style||Dry red wine|
|Grapes||95% Cabernet Sauvignon with some Merlot and Cabernet Franc.|
|Maturation||12 months in barriques and then 12 months in large oak barrels.|
|Bouquet||A bit aggressive with Cabernet's typical dryness, develops in intensity and concentration.|
|Taste||Shades of chocolate, pepper, licorice, blackcurrant, blackberry and cedar.|
|Pairs with||Game, lamb or red meat. Serve at 18-20 C.|
Angelo Gaja and the wines from the GAJA winery hardly need any introduction. The Gaja family settled in Piedmont as early as the middle of the seventeenth century. Since then, 5 generations have alternated in wine production since Giovanni Gaja founded the winery in Barbaresco, in the territory of the Langhe, in 1859.
Angelo Gaja followed his father Giovanni as head of the family enterprise in the early 1960s. At the time blending grapes from different vineyards and villages was the practice in Piedmont. Some wineries may have even used grapes from outside the region. A few winemakers including Angelo Gaja, Bruno Giacosa, Beppe Colla of Prunotto and Alfredo Currado at Vietti started making wines from a single vineyard.
Under the leadership of Angelo Gaja, the wines of the family-owned winery have proved to be innovative and, at times revolutionary. For most of his life he has been a visionary man on a mission: To do what it takes to explore ways to improve the quality of his wines.
The Cabernet Sauvignon vines for the Darmagi red wine grow in Gaja’s Darmagi vineyard situated in the Langa region in Piedmonte at an altitude of 280 m. 2015 provided ideal weather conditions before the harvest, which allowed the grapes to ripen quickly and evenly producing perfectly ripe fruit with exceptionally regular bunches.
The grapes were carefully hand-picked, sorted, and destemmed. The grapes were then fermented and macerated in steel vats. At the end of malolactic fermentation, the wine was matured in barriques for 12 months followed by a further period of ageing in large oak barrels for 12 months.
Longevity: Very long.