Damilano Barolo Cerequio 2017

Damilano Barolo Cerequio 2017 is a single-vineyard Barolo from one of La Morra’s most revered crus, delivering both power and refinement in the glass. Produced from 100% Nebbiolo, it captures the elegance of the high-altitude Cerequio hillside while showcasing the depth and structure that define great Barolo. This bottling is a classic expression of Piemonte, uniting old-vine fruit with traditional know-how and a distinctly modern sense of polish.

Tasting Notes
In the glass, the 2017 Cerequio shows a deep garnet core with brick-tinged edges, already hinting at its evolving complexity. The nose is rich and layered: sweet and sour cherries, violet, dried rose petals and a distinct balsamic lift, intertwined with refined notes of vanilla, licorice and a subtle goudron (tar) character that is so typical of top Barolo. On the palate, this is full-bodied, robust and firmly structured, with Nebbiolo’s hallmark tannins polished yet assertive. Flavors of ripe cherry and plum lead, followed by floral tones, dark spices, licorice root and a savory, tarry undertone. The silt- and clay-influenced soils come through as both grip and depth, while the sand element adds a touch of finesse to the tannins. Acidity is fresh, keeping the wine lively and elongated on the finish. While already enjoyable with sufficient aeration, this 2017 has clear aging potential, and should evolve beautifully for 10–15 years from vintage, gaining more tertiary complexity of leather, dried flowers and forest floor over time.

Production
The grapes for Damilano Barolo Cerequio 2017 are sourced exclusively from the historic Cerequio vineyard in La Morra, a site naturally protected from cold winds and prized for its quality since the early Barolo era. Planted at over 320 meters above sea level on east-facing slopes, the vines benefit from morning sun and cooler afternoon temperatures, allowing slow, balanced ripening of Nebbiolo. The soils are a mix of sand, silt and clay, giving both structure and aromatic finesse. Harvest is carried out by hand to ensure careful selection of bunches in the vineyard. In the cellar, traditional Barolo vinification is employed: extended maceration to extract color, tannin and aromatic complexity from the thick Nebbiolo skins, followed by long, gentle aging in wood to integrate tannins and develop the wine’s characteristic notes of balsamic, spice and goudron. The result is a cru Barolo that marries Cerequio’s natural opulence with precision and elegance.

Food & Serving
Damilano Barolo Cerequio 2017 is a superb partner for rich, savory dishes that can stand up to its structure and tannin. Think braised beef or veal shank, game such as venison or wild boar, truffle-infused risotto, tajarin with ragù, or aged hard cheeses like Parmigiano Reggiano and mature Pecorino. Serve at 16–18°C (60–64°F) to highlight its aromatics without emphasizing alcohol. Decanting for 1–2 hours is recommended, especially in its youth, to soften the tannins and allow the complex layers of cherry, violet, balsamic and licorice to fully unfold.

Producer
Damilano is one of Barolo’s historic family wineries, with roots in Piemonte stretching back over a century. Over generations, the estate has become known for its meticulous work in some of the Langhe’s most esteemed crus, including Cerequio and Cannubi, and for its ability to express each vineyard’s character with clarity and precision. From its base in the Barolo zone, Damilano has helped elevate the reputation of single-vineyard Barolo, combining careful vineyard management with thoughtful, largely traditional winemaking. The estate is widely respected for producing wines that age gracefully, consistently earning strong critical acclaim and recognition as benchmarks for their respective crus.

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