Damilano Barolo Lecinquevigne 2010

  • 92 James
    Suckling
  • 91 Wine
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  • 90 Wine
    Spectator
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Damilano Barolo Lecinquevigne 2010 Front Bottle Shot
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Product Details


Varietal

Region

Producer

Vintage
2010

Size
750ML

ABV
14%

Your Rating

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Somm Note

Winemaker Notes

The color is deep ruby red with orange hues. The bouquet is intense with tertiary notes of rose, leather, tobacco and subtle hints of violet. Ample and embracing flavors with prevailing impressions of a persistent finish. Perfect for grilled red meat and raw milk cheeses such as cheddar and provolone.

Professional Ratings

  • 92
    A balanced and delicious Barolo that delivers so much subtle dried orange and berry character and dusty texture. Plenty of cedar too. It's medium-bodied with fine tannins and a fresh finish. Drink or hold.
  • 91
    A blend of Nebbiolo from five different vineyards situated throughout the denomination, it opens with aromas of underbrush, porcini mushroom, black berries, tobacco and leather. The palate delvers ripe Morello cherry and red raspberry accented with baking spices alongside firm tannins. Drink after 2018.
  • 90
    Very firm and tightly wound, offering a peek at the cherry, wild berry, floral and tobacco flavors. Lean and dry, with mouthcoating tannins guarding the finish. Best from 2017 through 2028.

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Damilano

Damilano

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Damilano, Italy
Damilano Damilano Winery Video

The origins of the Damilano family company dates back to over a century ago, when Guiseppe Borgogno, the great-grandfather of the current owners, started to grow and make wine from his own grapes. This tradition was kept up by Giacomo Damilano, the founder’s son-in-law, together with his children, until it was passed on to his 4 grandchildren, who very attentively manage their forefathers’ land today. The wines produced are renowned for their upright style and the estate is widely appreciated due to the strictness and passion that accompany all of the company's activities.

The vineyards, partly owned and partly leased, are situated in the most famous crus of the Langa region: Cannubi, Liste, Fossati, and Brunate, which are almost entirely cultivated with Nebbiolo da Barolo, and to a lesser extent, with Dolcetto and Barbera varietals.

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area, as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piedmontese villages of Barolo, Barbaresco and Roero. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Somm Secret—If you’re new to Nebbiolo, start with a charming, wallet-friendly, early-drinking Langhe Nebbiolo or Nebbiolo d'Alba.

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The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo wine region includes five core townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. The landscape of Barolo, characterized by prominent and castle-topped hills, is full of history and romance centered on the Nebbiolo grape. Its wines, with the signature “tar and roses” aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo wine, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.

There are two predominant soil types here, which distinguish Barolo from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards farthest west and at higher elevations. Typically the Barolo wines coming from this side, from La Morra and Barolo, can be approachable relatively early on in their evolution and represent the “feminine” side of Barolo, often closer in style to Barbaresco with elegant perfume and fresh fruit.

On the eastern side of the Barolo wine region, Helvetian soils of compressed sandstone and chalks are less fertile, producing wines with intense body, power and structured tannins. This more “masculine” style comes from Monforte d’Alba and Serralunga d’Alba. The township of Castiglione Falletto covers a spine with both soil types.

The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

HNYDAIBLQ10C_2010 Item# 132719

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