Damilano is recognized as one of the best “new-generation” producers in the Piedmont area of Northern Italy. They specialize in Barolo, however, produce about 2000 cases of Barbera yearly. Barbera is one of the most widely planted red grapes in Piedmont. Once looked down on as a simple everyday table wine, it has now grown to higher levels of quality. Damilano’s Barbera is a perfect example, with an intense ruby red color and a great food friendly nature. This wine is fermented in stainless steel and stored in oak barrels for about 1 month prior to bottling. It is fruity and lightly spiced and quite youthful. This is a medium bodied wine with a flavors and scents of fresh raspberries, cranberries and black plum. With a good balance between acidity and softness, this fine was a great compliment to a sophisticated Italian meal. Although this is a smooth wine, there is a hint of “fizzante” on the tongue. We enjoyed this wine while dining at Osteria La Spiga, in Seattle. La Spiga is a gem of a restaurant and this lively Barbera added to the total dining experience.
Monday, November 10, 2008
DAMILANO Barbera d’Alba, 2007
DAMILANO Barbera d’Alba, 2007
Damilano is recognized as one of the best “new-generation” producers in the Piedmont area of Northern Italy. They specialize in Barolo, however, produce about 2000 cases of Barbera yearly. Barbera is one of the most widely planted red grapes in Piedmont. Once looked down on as a simple everyday table wine, it has now grown to higher levels of quality. Damilano’s Barbera is a perfect example, with an intense ruby red color and a great food friendly nature. This wine is fermented in stainless steel and stored in oak barrels for about 1 month prior to bottling. It is fruity and lightly spiced and quite youthful. This is a medium bodied wine with a flavors and scents of fresh raspberries, cranberries and black plum. With a good balance between acidity and softness, this fine was a great compliment to a sophisticated Italian meal. Although this is a smooth wine, there is a hint of “fizzante” on the tongue. We enjoyed this wine while dining at Osteria La Spiga, in Seattle. La Spiga is a gem of a restaurant and this lively Barbera added to the total dining experience.
Damilano is recognized as one of the best “new-generation” producers in the Piedmont area of Northern Italy. They specialize in Barolo, however, produce about 2000 cases of Barbera yearly. Barbera is one of the most widely planted red grapes in Piedmont. Once looked down on as a simple everyday table wine, it has now grown to higher levels of quality. Damilano’s Barbera is a perfect example, with an intense ruby red color and a great food friendly nature. This wine is fermented in stainless steel and stored in oak barrels for about 1 month prior to bottling. It is fruity and lightly spiced and quite youthful. This is a medium bodied wine with a flavors and scents of fresh raspberries, cranberries and black plum. With a good balance between acidity and softness, this fine was a great compliment to a sophisticated Italian meal. Although this is a smooth wine, there is a hint of “fizzante” on the tongue. We enjoyed this wine while dining at Osteria La Spiga, in Seattle. La Spiga is a gem of a restaurant and this lively Barbera added to the total dining experience.
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3 comments:
I have a bottle of this open right now. Just waiting for my drinking companion to arrive to give it a test drive.
We served this wine as the first of two to roasted breast of duck with thick orange sauce. All geusts enjoyed it. (The second wine was Arlaud Bourgogne Rouge Roncevie 2006 which also was equally appreciated.)
Had this last night with a nice, fatty pork roast. It took quite a long time to open up, at first tasting almost like balsamic vinegar, but once it had sufficiently breathed, it was very good.
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