Nestled in the rolling Langhe hills just twenty minutes north of Barolo, the Damonte family has been crafting Nebbiolo in this unique pocket of Piedmont since the 1950’s. In 1974, founder Guiseppe Damonte passed the torch of his bulk wine business and estate to his sons, Roberto and Massimo. With Roberto in the cellar and Massimo in the vineyards, the two brothers have elevated the family estate to a name synonymous with quality and have made the world take notice of this charmed corner of Piedmont’s true potential. After converting the bulk wine business to estate production, focused on quality examples of their indigenous varietals, Massimo was responsible for entirely converting their vineyards to organic viticulture. A different, complex geology from Barolo and Barbaresco, their vineyards boast calcareous, marine sedimentary soil mixed with sand, which delivers enhanced aromatics and perfume to their beautiful expression of Nebbiolo.
This unique terroir, just across the Tànaro River, delivers a high-toned Nebbiolo with structured yet softer tannins and ample perfume when compared to its more famous, southern neighbors. Italian law requires a composition of 95-98% Nebbiolo with 2-5% Arneis allowed, and aged twenty months with a minimum of six months in oak. Roberto Damonte pushes the envelope further; after fermentation in stainless steel, they mature their 100% Nebbiolo in French oak for twenty months then age the finished wine in bottle for an additional twelve months prior to release. The result is a classic Nebbiolo of complex aromatics, crisp acidity and pitch perfect tannins that could convince the many that it hails from its more famous southern appellations.
This wine exhibits a bright garnet red core with oranging on the rim, indicative of the wine’s seven years of age. The high-toned nose boasts classic Nebbiolo aromas of wild and crunchy strawberry, sour cherry and redcurrant over secondary flavors of wet leaves, mountainous herbs, leather, tar, fragrant orange peel, crushed dried roses, potpourri, dried clay and crushed earth. The palate is medium-plus in body with a richness of sour and slightly dried red fruit over layers of classic Nebbiolo flavors including vintage leather, tar and roses. At this price, you will be hard-pressed to find a more compelling example of traditional Nebbiolo. The approachable 2009 vintage is currently peaking and will delight for years to come if aged properly. Decant for an hour minimum (this is very important) and serve at just above cellar temperature in Burgundy stems alongside this
delicious recipe for veal with a mushroom truffle sauce.
