Damilano Cannubi Barolo 2010

Article number: 1861
Availability: In stock (2)

ABOUT THE PRODUCER:

The Damilano family business dates back to 1890 when Giuseppe Borgogno began to vinify his own estate wines.  It is with great passion that Giacomo Damilano, the founder’s son-in-law, developed with his children a love for the vineyards, selecting and caring for them with great care in order to improve the quality of the wines.  Over time, the winery’s production was    transformed into a jewel that was passed down with pride in 1997 to Giacomo’s grandchildren, who continue to manage the winery today.

Paolo, Mario and Guido Damilano, the fourth generation, have brought new vigor to the family business while upholding Damilano’s historic production philosophy:  high quality wines can only come from high quality grapes.  With the assistance of agronomist Giampiero Romana and enologist Beppe Caviola, Damilano continues to hone and improve each vintage.

Ambassadors of Barolo, the Damilano line culminates in several single vineyard crus that explore the vast and nuanced expression of Nebbiolo in this region.

www.cantinedamilano.it

ABOUT THE WINE:

Cannubi is the flagship wine of the Damilano line. This single vineyard cru is produced from Nebbiolo cultivated on the renowned Cannubi hill that has a prestigious tradition of wines that dates back to the 1700s, predating the creation of the Barolo category, itself.

Cannubi owes its distinct character to the unique composition of the Cannubi soil.  At the intersection of terrain from two different geological periods, the Cannubi soil’s fine sand and high calcium levels give the final wine a singular elegance and concentrated polyphenols.


Owner: Damilano Family
Website: www.cantinedamilano.it
Winemaker: Guido Damilano, Giuseppe Caviola consultant
Type: Red wine
Varietals: 100% Nebbiolo 

Vineyard Location: Cannubi, single vineyard in Barolo
Orientation: South
Elevation: 920 ft
Vines Planted: 1961-1981
Trellising: Guyot
Vines/Acre: 1,618
Yield/Acre: 16-20 ql
Soil: Calcareous clay, sand

Vinification
Temperature-controlled fermentation using indigenous yeasts

Aging Process
Starting with the 2008 vintage, the wine is aged 24 months in 5,000L oak tonneaux

Tasting Notes
Color: Garnet red-ruby
Bouquet: Ample with notes of cherry, plum and hints of tobacco, licorice and cocoa 
Flavor: Harmonic and pleasantly dry with soft tannins; broad and ­full-bodied with a persistent finish
Pairings: Perfect with the full-flavored Piedmontese cuisine such as white truffle-based dishes and braised meat, as well as, refined international dishes

Alcohol Content: 14%
Serving Temperature: 62°F
Production: 9,000 bottles

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