Damilano
Summary
Damilano, a fourth-generation family estate founded in 1890, produces 350,000 bottles annually from 53 hectares across Barolo and Langhe, with significant holdings in prestigious crus including Cannubi, where they are the largest single proprietor. Their winemaking balances tradition with precision through temperature-controlled fermentations, extended macerations, and aging in large Slavonian oak casks, while maintaining integrated pest management and meticulous hand-harvesting practices in their vineyards.
Heritage & Leadership
Damilano traces its origins to 1890 when Giacomo Damilano established the winery in the heart of Barolo, Piedmont. Today, the fourth generation of the family—cousins Paolo, Mario, and Guido Damilano—manage all aspects of the business, having assumed control in 1997. Paolo oversees vineyard management and winemaking, while Mario and Guido focus on commercial operations and business development.
Under the current leadership, Damilano has expanded its vineyard holdings significantly, particularly in the prestigious Cannubi area of Barolo. The family has invested in modernizing production facilities while maintaining traditional winemaking methods essential to Barolo's identity. In 2012, they completed construction of a new winery designed to optimize production efficiency while respecting environmental considerations. The family maintains a deliberate focus on Nebbiolo-based wines, establishing themselves as specialists in this challenging but rewarding variety.
Vineyards & Wines
Damilano's vineyard holdings span 53 hectares across the Barolo and Langhe appellations, with particular concentration in Barolo's historic crus. Their most significant holding is in Cannubi, where they own 8 hectares, making them the largest single proprietor in this historic vineyard. Additional holdings include parcels in Liste (4.5 hectares), Brunate (2 hectares), Cerequio (1 hectare), and Raviole in La Morra.
The vineyards sit at elevations between 250 and 400 meters above sea level, with predominantly southern and southwestern exposures that maximize sun exposure for the late-ripening Nebbiolo. Soil composition varies by site: Cannubi features a distinctive mix of Sant'Agata fossil marls, clay, and sand that contributes to wines of particular finesse; Liste contains higher clay content; while Brunate offers calcareous marl soils that produce more structured wines.
Damilano's production centers on Barolo, with single-vineyard bottlings from Cannubi, Liste, Brunate, and Cerequio. Their portfolio also includes Barbera d'Alba, Nebbiolo d'Alba, and the Barolo "Lecinquevigne," a blend from five different vineyards. Annual production totals approximately 350,000 bottles, with Barolo accounting for 180,000 of these.
Philosophy & Practice
Damilano's winemaking philosophy balances respect for tradition with technological precision. For their Barolo production, fermentation occurs in temperature-controlled stainless steel tanks, with maceration periods ranging from 15 to 20 days depending on the vineyard site and vintage characteristics. The winery employs both rotary and pneumatic presses, selecting the appropriate technology based on the specific requirements of each wine.
Aging protocols adhere to Barolo DOCG regulations while being tailored to each vineyard's expression. Single-vineyard Barolos age for 36 months, with a minimum of 24 months in large Slavonian oak casks (botti) ranging from 30 to 50 hectoliters in capacity. The Lecinquevigne Barolo follows a different regimen, spending 12 months in French oak barriques followed by 12 months in larger casks.
In the vineyards, Damilano practices integrated pest management to minimize chemical interventions. Cover crops are maintained between rows to prevent erosion on the region's steep slopes and promote biodiversity. Harvest is conducted entirely by hand, with multiple passes through the vineyards to ensure optimal ripeness. Grape selection occurs twice: first in the vineyard and again at the sorting table before destemming. This meticulous approach to viticulture and vinification reflects the family's commitment to expressing the distinctive character of their terroir through wines of precision and longevity.