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Damilano Barolo Cannubi 2013

Nebbiolo from Barolo, Piedmont, Italy
  • JS95
  • RP94
  • WS93
  • WE92
14.5% ABV
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14.5% ABV

Winemaker Notes

The color is garnet ruby red with orange reflections. The bouquet is ample and embracing, with pronounced fruity notes of cherry and plum. On the nose there are notes of tobacco, licorice, and cocoa. The taste is harmonious, and pleasantly dry with soft tannins. This wine is broad and full-bodied, with a persistent finish. Barolo Cannubi is a sumptuous wine, perfect with the full-flavored Piedmontese cuisine such as white truffle-based dishes and braised meat. Ideal with the refined dishes.

Critical Acclaim

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JS 95
James Suckling
A rich and polished red with plums, berries, hints of spices and mushrooms. Medium to full body, firm and silky tannins and a pretty finish. Drink in 2019.
RP 94
Robert Parker's Wine Advocate
The 2013 Barolo Cannubi is a layered and enriched expression that shows both elegance and power. This is a beautiful quality that is so specific to the celebrated Cannubi cru. The wine is silky and dense in texture and offers generous aromas of dark fruit, cassis, licorice and balsam herb. There is moist earth and some dustiness on the finish. The Barolo offers all of the most graceful aromatic highlights that you should expect of Nebbiolo. These qualities will improve with age.
WS 93
Wine Spectator
Polished overall despite a base of firm, dusty tannins. Features cherry, plum, leather, graphite and tobacco flavors. Extends on the vibrant finish, with fruit, leather and light grassy notes. Best from 2020 through 2035.
WE 92
Wine Enthusiast
Enticing scents of violet, rose, new leather, perfumed berry and aromatic herb are front and center. Full-bodied and elegant, the taut structured palate delivers morello cherry, raspberry, white pepper and star anise alongside tightly knit fine-grained tannins and fresh acidity. It's still youthfully austere and needs time to fully come around. Drink 2023–2038.
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Damilano

Damilano

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Damilano, Barolo, Piedmont, Italy
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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.

The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo 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, 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 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 soils types.

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

Nebbiolo

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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 Piemontese villages of Barolo and Barbaresco. This finicky grape and needs a very particular soil type and climate in order to thrive. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Tiny amounts are produced in Washington, Virginia, Mexico and Australia.

In the Glass

Nebbiolo at its best is an elegant variety with velveteen tannins, mouthwatering acidity and a captivating perfume. Common characteristcs of a well-made Nebbiolo can include roses, violets, licorice, sandalwood, spicebox, smoke, potpourri, black plum, red cherry and orange peel. Light brick in color, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best cuisine. The region is famous for its white truffles, wild boar ragu and tajarin pasta, all perfect companions to Nebbiolo.

Sommelier Secret

If you can’t afford to drink Barolo and Barbaresco every night, try the more wallet-friendly, earlier-drinking Langhe Nebbiolo or Nebbiolo d'Alba. Also search out the fine offerings of the nearby Roero region. North of the Langhe and Roero, find earthy and rustic versions of the variety (known here as “Spanna”) in Ghemme and Gattinara.

HNYDAIBCI13C_2013 Item# 514583