Gaja Darmagi, Langhe DOP

£197.60 / bottle

4 in stock

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Description

Gaja Darmagi is a tribute to the Cabernet Sauvignon grape variety. Gaja planted 2.8 hectares of Cabernet Sauvignon vines planted in 1979 to show what non-traditional varieties could produce in Langhe.

Gaja is simply one of the most famous Italian wine producers. The business was founded in 1859 in Langhe, Piedmont by Giovanni Gaja and it is his great grandson, Angelo Gaja, who currently runs the company. They are most famous for classic Piedmont wines such as this Barolo and their fantastic Barbaresco. Indeed, Angelo has often been referred to as the “King of Barbaresco” and has been responsible for developing techniques that have revolutionised winemaking in Italy. As well as their estate and vineyards in Piedmont Gaja also have two estates in Tuscany, Pieve Santa Restituta and  Ca’Marcanda. Whereas the concentration in Piedmont and at Pieve Santa Restituta is on more traditional wines, the focus at Ca’Marcanda is on international grape varieties (Cabernet Sauvignon, Syrah and Merlot) and “Super-Tuscan” style blends like the Promis and Magari

Gaja Darmagi is produced from 100% Cabernet Sauvignon. The grapes were carefully hand-picked, sorted, and destemmed. The grapes were then fermented and macerated in steel vats. Fermentation and maceration for around three weeks followed by ageing in oak for 24 months.

The name comes from Angelo Gaja’s father Giovanni who, when he saw that Cabernet Sauvignon had been planted instead of the Nebbiolo traditional to the area, exclaimed “Darmagi” which translates at “what a pity”.

Tasting Notes

Gaja Darmagi 2015 opens with typical notes of menthol, coffee powder, herbs, cassis. Rich and dense texture at the palate, with ripe dark cherry, preserved black currant, blueberry, and plum. The wine shows a solid structure, great volume in the palate, fine-grained tannins and lifting acidity. Very long finish. The Darmagi 2015 is a charming fruity wine now, but it will age gracefully.

Food Pairing

Excellent with paired with roast meats, wild game and hard cheeses

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