Damilano Barolo Cerequio

Damilano Barolo Cerequio

Wine Description

Cerequio is a stunning amphitheater of vines nestled on the Langhe terrace, where the sun kisses the slopes of La Morra. The land here, a harmonious blend of sand, loam, and clay, cradles the vines in a soil that whispers the secrets of time. At an elevation of 320 meters, the vineyard is bathed in the morning light, its eastward exposure ensuring that each grape ripens under the tender embrace of the sun. The wines born from this land are bold and captivating, with tannins that are as firm as they are graceful, offering a powerful and layered experience—a reflection of the land’s strength and beauty.

Cannubi VIneyard
Damilano Cantina
Damilano Team
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Acclaim
“A fascinating, compelling aroma of dark woods, minerals and raspberries leads to a rich palate of tart cherries, savory herbs and black pepper in this beautifully complex wine. It is firmly structured with vivid acidity and medium to full tannins that will carry it through to wonderful maturity.” — James Suckling, Jan 2024
From this very special site in La Morra, the Damilano 2020 Barolo Cerequio is a wine of good clarity with dried herb, iris root, pressed flower and dark fruit. Although the vintage lacks depth, it instead delivers a more immediate drinking style. These vineyards are planted on a combination of sand, silt and clay soils. — Wine Advocate, Jan 2025
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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
Bottles produced of this wine:
3,000
Average Vine Age:
over 30 years
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Winemaking & Aging
Maceration length:
15 - 20 days
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
Length of bottle aging:
12 months
Total SO2
121
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Analytical Data
pH level:
3.4
Acidity:
5.79 g/L
Alcohol:
14.5 %
Dry extract:
27.8 g/L
Total SO2
121
Residual sugar:
0.34 g/L