2019 Damilano Barolo Lecinquevigne

rotation
0.75 l · 14.5%
52.95

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How does this wine taste?

How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.

The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.

How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.

How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.

What we taste What you taste Click a taste for what it means

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The Barolo Lecinquevigne is a delicious but above all affordable top Barolo from the top house Daminalo. A sensational refined red wine with notes of sweet red cherries, leather, tobacco spices and French oak are some of the fragrance notes that float in the glass. Sweet hints of tobacco, cedar, candied fruit and flowers enter the mouth with a round silky finish. There is plenty of underlying structure so that this wine can continue to mature for years to come.

FACT: In the Tab: Appendix you will find the official fact sheet of this beautiful wine. We will send it to you automatically when you order this wine. The wine is in our conditioned Wine Warehouse and if you pick up the wine you will also receive a nice discount. We are almost next to the Rijksweg with plenty of parking. Click here for address.

Character

Drinking window
2024 – 2036 Vintage 2019 · ready from 2024 · until 2036
Oak aging
Yes

The wine

Type of Wine
Grapes
  • 100%
Vintage
2019
Tasting Profiles
KrachtigComplexHoutgerijptMineraalBoersAardsRood fruitDroogTannines

Origin

Country
Region
Appellation
Winery

Bottle

Content
0.75 l
Alcohol
14.5%
Closure
Cork

Wine features

Moments
Indruk makenLekker luxe

Parker

91

James Suckling

94

Damilano is one of the oldest wineries in Barolo. As early as 1890, Giuseppe Borgogno, the great-grandfather of the current owners, started bottling wines on their own domain. The long historical tradition was continued by Giacomo Damilano, Giuseppe Borgogno's son-in-law, and in 1997 Giacomo Damilano's grandchildren took over. This 4th generation (Paolo, Mario and Guido Damilano) has perfected the domain and has succeeded in raising the quality to great heights.

The vineyards are partly 'guarded' by one of Italy's best winegrowers, Giampiero Romana. Damilano is among the best companies in the area. In contrast to the average rustic 'old style' Barolos (which are also often drunk too young), the finesse-rich Barolos of Damilano display a majestic elegance. With their own ownership of over 40% of all Cru vineyards within the DOCG Barolo, the family has enough choice to select the right plots for each cuvée. These are internationally acclaimed Barolos of impeccable quality and are among the top of the appellation! In addition to Nebbiolo grapes, which are also used for the cuvée Marghe (the little brother of the Barolo), Damilano has also planted its vineyards with other varieties, such as Arneis and Barbera. The Arneis (meaning 'the bengel' or 'the rascal' in the Piemontese dialect) is wonderfully fresh and fruity with a mild spiciness. The powerful Barbera d'Alba cuvée Lablù is a real winner: full and rich with a velvety texture. This is a serious wine that easily distinguishes itself from the average Barbera d'Alba. The lighter-styled Barbera d'Asti also has an intense taste, but has a more elegant structure. Damilano gives you a new perspective on Piemontese wines: elegant wines with polished tannins and an excellent 'body'. Excellent value for money and absolutely recommended!

Deze Barolo toont frisse zuren en fijne, rijpe tannines met aroma’s van zoete rode kers, gekonfijt fruit, tabak, ceder en subtiele eikenkruiden, en eindigt zijdezacht met voldoende onderliggende structuur. Dankzij de tannines en de levendige zuurgraad snijdt hij door vette stukken vlees en verzacht hij rijke sauzen, waardoor hij uitstekend samengaat met gegrild of geroosterd rundvlees, langzaam gegaard lam, stevige stoofschotels en gerijpte kazen. Bereidingswijzen die extra goed werken zijn grillen of roosteren voor een rokerige smaakdimensie, langzaam sudderen of braiseren voor diepe, geconcentreerde sauzen, en serveren bij harde, oude kazen zoals Parmigiano of een pecorino voor een harmonieuze balans.

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