Wine Review: 2013 Damilano Barolo Barbera d’Asti D.O.C.G. + Bruschetta recipe

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. He, along with his children, 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.

Barbera d’Asti has been produced by Damilano Barolo since 2008. Barbera grapes have been grown in Casorzo in the province of Asti since the 1800s. Damilano now manages over 11 hectares of vineyard in this region. The Monferrato vineyard is 20 to 30 years old and the soil contains white marl and tends to be calcareous.

  • The D.O.C.G. (“Denominazione di Origine Controllata e Garantita” means “controlled and guaranteed designation of origin”) designation ensures that allowable yields are generally lower and must pass an evaluation by a tasting committee before they can be bottled.

2013 Barbera d’Asti is made from 100% Barbera grapes and is 14% ABV. Refinement is mainly in stainless steel and 20% in new barrels. Tasting notes: Intense purple red hue; Cherry and oaky aroma; Smooth with slight bitter bite on the front of the palate; Cherry, raisin, peppery, and oaky notes experienced. Rating: 4.6/5

A great pairing for this wine is Nana’s Bruschetta (recipe below). The tomatoes help balance the peppery flavor in the wine which becomes lighter on the palate and easier to drink.

Nana’s Bruschetta (courtesy of Colangelo + Partners)

  • 3 medium ripe tomatoes, chopped
  • 2-3 garlic cloves
  • ¼ cup fresh basil
  • Extra virgin olive oil (EVOO) 
  • Salt
  • Pepper
  • Baguette

  1. Cut baguette into slices. Drizzle with olive oil and place on toaster tray. Set aside.
  2. Roughly chop tomatoes into ½" cubes and place in a medium bowl.
  3. Finely chop basil and mince garlic. Add to tomatoes.
  4. Coat the tomatoes, garlic, and basil with olive oil (about ⅓ - ½ cup, depending on the size of your tomatoes). Add salt and pepper to taste (only a few pinches should be necessary).
  5. Let the tomatoes marinate for at least 30 minutes.
  6. When you are ready to serve, toast baguette slices until lightly browned. Place a spoonful of the tomato topping on to each piece of bread.

Enjoy some great wine and try this bruschetta recipe. Buon appetito! 

For more information:
Barolo, Italy