One of the true joys of going to my local wine shop the Fine Wine Source in Livonia, Michigan is when they have a wine tasting, like the one recently conducted by Thomas Cuni of the winery.  Some wine tastings are very stiff and rigid, but not here, they are very accommodating and everyone becomes friends by the end of the tasting; even with that obnoxious guy that is always taking photos, when he should be tasting.  The Damilano name has more than a hundred years of winemaking in the heart of Barolo.  Damilano Azienda Agricola is located in the La Morra district of Barolo, and as a side note, the winery also owns a Michelin starred restaurant in La Morra. They produce five wines from Barolo and they also produce wines from Alba, Langhe, Asti and a Grappa di Nebbiolo di Barolo.

The first red wine to be tasted was the Damilano “Marghe” Nebbiolo Langhe DOC 2019.  The Nebbiolo wines of the Langhe are often looked at as a “junior” version of a Barolo or a Barbaresco and the region does not have hard and fast rules like the other two.  This wine is dedicated to “Marghe” the nickname of Margherita Damilano who passed away in 2010.  The vineyard in Langhe for this wine is eighteen acres on calcareous and clay soil on a south-facing hillside.  They began planting vines in 1970 through 1990 and the average age of the vines is forty years and the first vintage was 2011. The wine is pure Nebbiolo and Initial Fermentation is for twelve days, with twelve days of maceration.  Then full Malolactic Fermentation and aging in barrels for twelve months, followed by an additional two months in bottle.  A pretty ruby red wine of red fruits and violets.  On the palate dark cherries and spices with velvety smooth tannins and a nice finish of fruit.  Definitely ready to drink or to put away for a bit.

We then went with the Damilano Barbera d’Asti DOCG 2019.  The regulations require that the wine must be at least ninety percent Barbera.  The alcohol level must be at least 12 (12.5 for Superiore).  This wine is pure Barbera from a forty-acre vineyard of southern exposure that was planted in 1998 on calcareous soil and the first vintage was 2008, and the average age of the vines in thirty years.  Initial Fermentation was for twelve days, with six days of Maceration in Stainless Steel.  Full Malolactic Fermentation for six month is Stainless Steel.  A deep purple-red wine offering notes of red fruit and spices.  On the palate tones of currants, cherries, violets, and a trace of vanilla and almonds; nice acidity and soft tannins with a nice finish of fruit.