Wine Review: Damilano Lecinquevigne Barolo D.O.C.G. 2010

Damilano started in 1890 when Giuseppe Borgogno began to vinify his own estate wines. The goal was to produce the finest expression of Barolo. Over the years, the 12-acre property was passed to his son-in-law, Giacomo Damilano. With his children, they developed a passion for the vineyards and continued the family legacy. In 1997, the Damilano winery was passed to Giacomo’s grandchildren (Paolo, Mario, and Guido Damilano) who continue to manage the winery today.

The town of Barolo, “King of Wines”, is located in the beautiful and agriculturally rich Langhe region of Italy. Damilano’s vineyards are located in the communes of Barolo, Verduno, Grinzane Cavour, Novello, La Morra, Casorzo, Serralunga, Diano d’Alba, and Vezza d’Alba. Beppe Caviola, renowned enologist, and Gianpiero Romana, argronomist, ensure that their 180 acres of select vineyards are looked after just as generations before.

Along with the four single-vineyard Barolo wines, Damilano produces a critically acclaimed Barolo ‘Lecinquevigne’ (“the five vineyards”). It is made with 100% Nebbiolo. The production area include Castellero (Barolo), Ala Cavourrina (Grinzane Cavour), Ravera (Novello), Bussia (Monforte), and Le Coste (Barolo). The vines range from 30 to 50 years old and sit on calcareous-clay. It has an alcohol content of 14% by volume. The grapes are fermented at a controlled temperature for 15 days. The wine is aged for 24 months in large oak barrels and 12 months in the bottle.

Tasting notes:
  • Hue: Ruby red with orange reflections
  • Aromas experienced: Mild floral, berry, oak, and black cherry
  • Flavors experienced: Slightly sweet dark cherry, slight sour rhubarb/plum, spicy bite, and oak
  • Body: Dry and heavy on the front of the palate, soft finish yet lingers on the palate
  • Food pairings: Steak, prime rib, beef stew, roasted lamb, venison, hearty pasta dishes, and charcuterie
  • Rating: 2.7/5

Damilano Barolo is the perfect pairing for the carnivore!

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