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.
ABOUT THE WINE:
Nebbiolo is the oldest and most noble native varietal in Piedmont. It most likely takes its name from the Italian word for fog, “nebbia”, which is very common in the hills of Alba, especially in early to mid-October when this late-ripening variety is harvested. It is often called the “queen of black grapes” as it needs meticulous and laborious care. Nebbiolo d’Alba is a member of the triad of fine Alba wines made from Nebbiolo: Nebbiolo d’Alba, Barolo and Barbaresco.
Starting with the 2009 vintage, this wine features a label celebrating the memory of Margherita Damilano, who tragically passed away in 2010.
Owner: Damilano Family
Winemaker: Guido Damilano, Giuseppe Caviola consultant
Type: Red wine
Varietals: 100% Nebbiolo
Vineyard Location: Diano d’Alba and Alba
Orientation: East - Southeast (Diano d’Alba) and East (Alba)
Elevation: 1,140 ft (Diano d’Alba) - 1,200 ft (Alba)
Vines Planted: 1961-1981
Yield/Acre: 28 ql
Soil: Calcareous clay
Skin maceration for 10-20 days. Alcoholic fermentation at a controlled temperature using indigenous yeasts; malolactic fermentation in oak
16 months in 225L French barrique (40% new, 60% second or third use French oak barriques)
Color: Ruby red with garnet highlights
Bouquet: Characteristic notes of violet and red fruit
Flavor: Dry on the palate with good body and character; velvety and harmonious
Pairings: Pairs well with hearty first courses, red meats, roasts, braised meats, game and aged cheese
Alcohol Content: 14%
Serving Temperature: 62°F
Production: 60,000 bottles