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
“Plum, berry, dried-flower and light rose-stem aromas follow through to a full body with firm, rounded tannins and a chewy finish. Fruit comes out at the end."– (Special Order)
— James Suckling, Jul 2021
“The Damilano 2017 Barolo Cerequio opens to thin concentration and a light garnet appearance. There are many elements on the bouquet, starting with a lean cherry or cassis that segues to earth, grilled herb and button mushroom. You may also recognize crushed flowers and pressed rose. This wine offers a relatively soft and contained bouquet, but then it shows a lot more structure and textural power on the palate.”
— Wine Advocate, Jun 2021
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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:
2,700
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
92
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Analytical Data
pH level:
3.4
Acidity:
5.63 g/L
Alcohol:
14.5 %
Dry extract:
29.8 g/L
Total SO2
92
Residual sugar:
0.66 g/L