Barolo Lecinquevigne is a blend of Nebbiolo from five vineyards located in the areas most adept for the cultivation of this varietal. The grapes used for this prestigious blend are grown in the calcareous-clay soils of Barolo, Grinzane Cavour, Monforte and Novello.
The wine has a very distinct look, and it's difficult to guess its age. The Nebbiolo vines range in age from 30 to 50 years old. The resulting wine has a ruby-red color with orange highlights and leaves behind an intense fragrance of rose, leather, tobacco, and subtle hints of violet and tar.
The taste is broad and encompassing, leaving a compelling sensation of softness in the mouth, with a long and persistent finish.
This Barolo can be enjoyed right away, but also has the capacity to age very well. This wine is best served at 61°F -63°F.
Barolo Lecinquevigne, while not conceived as a single vineyard cru, is still considered a very important wine in Damilano's portfolio. Production area: Castellero (Barolo), La Cavourrina
(Grinzane Cavour), Ravera (Novello), Bussia
(Monforte), Le Coste (Barolo)
Age of vines: 30 to 50 years
Soil type: calcareous-clay
Alcohol content: 14% by volume
Yield : 6,5 tons per hectare
Colour: ruby red with orange reflections
Bouquet: intense, with tertiary notes of rose, leather,
tobacco and emerging note of violet
Taste: ample and embracing, with prevailing
impressions of a soft, persistent long finish.
Vinification: fermentation at controlled temperature for
Ageing: 24 months in large oak barrels, 12 months
Serving temperature: 16o
Considered the king of Italian wines, Barolo is made from the Nebbiolo grape in the Piedmont region of Italy. Full bodied, high in tannic, acidity, and alcohol, their aromas suggest tar, violets, roses, strawberries, even truffles. Very similar to, if a little more full-bodied than, Barbaresco. Barolos need to be aged for at least three years in the winery (five years if it is a Reserva), but benefits from additional aging. More recent vintages are fruitier in flavor, often a bit oaky, and may be ready to drink as soon as two to five years after release.