Gaja Grappa di Barolo - 500 ml
Introduction
Gaja Grappa di Barolo is a spirit from the country of Italy, originating in the Piedmont region and the subregion of Barolo. The Gaja winery was established in 1859 by Giovanni Gaja in Barbaresco. The family-owned estate is a globally recognised producer of Italian wine, known for quality and innovation. Current owner Angelo Gaja, the founder's great-grandson, is credited with introducing revolutionary winemaking techniques to the region, such as single-vineyard production and the use of French barriques.
Spirit Description
Gaja Grappa di Barolo is made from the fresh pomace (grape skins, seeds, and stems) of Nebbiolo grapes used to produce the famous Barolo wine. The distillation process is carried out slowly to preserve the varietal characteristics and aromas of the pomace, and the final spirit is obtained by selecting the 'heart' of the distillate. The grappa is aged for twelve months in wooden barrels, which gives it a soft and elegant structure. The colour is described as clear with a light golden shimmer or an intense yellow with a bronze tinge. It has a seductive nose of warm and aged wood, along with notes of raisins, red fruits, and dried herbs. The flavour is full-bodied and smooth, combining sweetness and fine bitters, with nuances of ripe berries, a subtle woody note, and an elegant and refined finish. The Grappa di Barolo has an ABV of 42.0%.
Food Pairing
Gaja Grappa di Barolo is an excellent digestif and is typically enjoyed neat at room temperature or with an espresso to fully appreciate its fine aromas. The rich, wood-aged character pairs well with strong or aged cheese and dark chocolate. It is also suggested to enjoy this grappa with fine pastries.
Introduction
Gaja Grappa di Barolo is a spirit from the country of Italy, originating in the Piedmont region and the subregion of Barolo. The Gaja winery was established in 1859 by Giovanni Gaja in Barbaresco. The family-owned estate is a globally recognised producer of Italian wine, known for quality and innovation. Current owner Angelo Gaja, the founder's great-grandson, is credited with introducing revolutionary winemaking techniques to the region, such as single-vineyard production and the use of French barriques.
Spirit Description
Gaja Grappa di Barolo is made from the fresh pomace (grape skins, seeds, and stems) of Nebbiolo grapes used to produce the famous Barolo wine. The distillation process is carried out slowly to preserve the varietal characteristics and aromas of the pomace, and the final spirit is obtained by selecting the 'heart' of the distillate. The grappa is aged for twelve months in wooden barrels, which gives it a soft and elegant structure. The colour is described as clear with a light golden shimmer or an intense yellow with a bronze tinge. It has a seductive nose of warm and aged wood, along with notes of raisins, red fruits, and dried herbs. The flavour is full-bodied and smooth, combining sweetness and fine bitters, with nuances of ripe berries, a subtle woody note, and an elegant and refined finish. The Grappa di Barolo has an ABV of 42.0%.
Food Pairing
Gaja Grappa di Barolo is an excellent digestif and is typically enjoyed neat at room temperature or with an espresso to fully appreciate its fine aromas. The rich, wood-aged character pairs well with strong or aged cheese and dark chocolate. It is also suggested to enjoy this grappa with fine pastries.
Description
Introduction
Gaja Grappa di Barolo is a spirit from the country of Italy, originating in the Piedmont region and the subregion of Barolo. The Gaja winery was established in 1859 by Giovanni Gaja in Barbaresco. The family-owned estate is a globally recognised producer of Italian wine, known for quality and innovation. Current owner Angelo Gaja, the founder's great-grandson, is credited with introducing revolutionary winemaking techniques to the region, such as single-vineyard production and the use of French barriques.
Spirit Description
Gaja Grappa di Barolo is made from the fresh pomace (grape skins, seeds, and stems) of Nebbiolo grapes used to produce the famous Barolo wine. The distillation process is carried out slowly to preserve the varietal characteristics and aromas of the pomace, and the final spirit is obtained by selecting the 'heart' of the distillate. The grappa is aged for twelve months in wooden barrels, which gives it a soft and elegant structure. The colour is described as clear with a light golden shimmer or an intense yellow with a bronze tinge. It has a seductive nose of warm and aged wood, along with notes of raisins, red fruits, and dried herbs. The flavour is full-bodied and smooth, combining sweetness and fine bitters, with nuances of ripe berries, a subtle woody note, and an elegant and refined finish. The Grappa di Barolo has an ABV of 42.0%.
Food Pairing
Gaja Grappa di Barolo is an excellent digestif and is typically enjoyed neat at room temperature or with an espresso to fully appreciate its fine aromas. The rich, wood-aged character pairs well with strong or aged cheese and dark chocolate. It is also suggested to enjoy this grappa with fine pastries.
