Damilano Barolo Cerequio

Damilano Barolo Cerequio (Special Order)

Wine Description

A splendid amphitheatre of vineyards on the balcony of the Langhe, Cerequio is one of the most prestigious crus of the Langhe. The soil, heavy with magnesium, limestone and clay, yields wines that are tannic, robust, and powerful. Damilano’s Cerequio has a rich and complex nose, with notes of cherry, violet, balsamic and liquorice.  On the palate, it is full-bodied and masculine, with flavors of dark berries, notes of dried roses, and goudron, meaning “tarry” but actually a warm, ethereal, minerally note that is reminiscent of hot stones.

Cannubi VIneyard
Damilano Cantina
Damilano Team
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Acclaim
“Damliano is alone when it comes to the collection of prime vineyard sites in its farming portfolio. The Damilano 2016 Barolo Cerequio comes from one of the most precious sites in the appellation. This wine offers a linear and sharply focused quality that is one of the main characteristics of Cerequio. I am pleased to find this same quality in most of the other producers who farmed here in 2016. The wine strives for the high tones with pretty cherry and cassis folded into earth and crushed limestone. Cerequio is a protagonist in this magical threesome (Cannubi, Brunate and Cerequio). Only here, the soil is 20% sand, 50% silt and 30% clay.”
— Wine Advocate, Jul 2020
“A tannic wine, yet the tannins are round and ripe with softness and ripeness. Medium to full body. Firm and racy with beautiful length. The real deal.”
— James Suckling, Aug 2020
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Vineyard & Production Info
Production area/appellation:
La Morra/Langhe
Vineyard name
Cerequio
Vineyard size
0,60 ha acres
Soil composition
calcareous with 20% sand, 50% limestone, 30% clay
Elevation:
1049 feet
Exposure:
south, south/east
Harvest time:
October 2016
Bottles produced of this wine:
4,066
Average Vine Age:
over 30 years
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Winemaking & Aging
Maceration length:
10
Fermentation container:
stainless steel tank
Maceration technique:
pumping over
Malolactic fermentation:
natural
Type of aging container:
French and Italian oak barrels
Length of aging before bottling:
24 months in large barrels
Length of bottle aging:
12 months
Total SO2
98
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Analytical Data
pH level:
3.4
Acidity:
5.79 g/L
Alcohol:
14.5 %
Total SO2
98
Residual sugar:
0.76 g/L