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The 2000 Damilano Barolo Riserva is Nebbiolo from the Piedmont region in Italy and the ABV is 14%. The 2004 Guido Porro Santa Caterina Barolo is Nebbiolo from the Piedmont region in Italy and the ABV is 14.5%.
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2000 Damilano Barolo Riserva
"Deep ruby red with garnet highlights increasing with age. The bouquet is complex and well developed, exceptionally rich and full with scents reminiscent of the Langhe hills (black cherry, truffle and nutty oak) and developing intense spice aromas. Pleasantly dry and balanced, austere with a long finish. This important Barolo will find it perfect accompaniment with rich dishes such as roasted beef, braised meat, game, tartufo-based dishes and aged cheeses." -Winery
"This wine is sourced from several different vineyards locations. Selected grapes come from Vigneto Castellero (Barolo), Vigneto Bussia (Monforte d'Alba), Vigneto Parussi (Castiglione Falletto), Vigneto Fossati (La Morra), Vigneto Monvigliero (Verduno). The soils are calcareous clay and the expositions of the vineyards are South-East, East, West, South-West." -Winery
"Skin maceration for 10-20 days. Fermentation occurs at a controlled temperature and malolactic fermentation is completed in oak. The wine is aged for 36 months in barrique (20% second use, 80% large oak barrels)." -Winery
"This winery has ancient traditions. Its origins go back at the end of 1800, when Giuseppe Borgogno, great-grandfather of the actual owners, begun to grow and vinify vines. Now, thanks to the work of the young members of the family, Damilano is enjoying a deserved success. They produce the classical Langhe wines, above all, a good Barolo."
"The vineyard of 'Cannubio' (or Cannubi) was already famous before the coming of the wine Barolo. The prestige of Cannubi never knew misfortune, in fact it always improved the name of the firms that bought its grapes or owned a small part of these vineyards. The 10 Piedmontese giornate (less than 4 hectares) place under the road that goes to the pasture and exposed to the east, are named 'Liste'. All the witnesses gathered agree saying that 'the soil is good' while higher and toward the woods the soil tends to be particularly cold and damp. The Damilano family is making a smart calculated turn for their 'cantina' from forty year old industrial base to aritsanal frontier. Gifted in two Barolo sites, the fifty year old 'Cannubi' vines are delivering superb, inviting results, while the âListeâ vineyard, a four hectare eastern exposure, produces a mysterious strength for the Barolo district. A classified player to watch." -Winery
2004 Guido Porro Barolo Santa Caterina
"The 2004 Barolo Vigna Santa Caterina possesses high-pitched aromatics and pretty, balsamic notes that add complexity to the dark red fruit. This remains a precise, somewhat austere Barolo, but it just needs time in bottle to fill out a bit. Today it comes across as a rather delicate, feminine Barolo compared to the more masculine Lazzairasco, yet there is a transparency to this wine I find highly attractive. Anticipated maturity: 2010-2022." 90 points - Antonio Galloni - Wine Advocate
"Lots of dried cherry aromas, with hints of flowers. Full-bodied, with velvety tannins and a long, caressing finish. Structured yet polished. Best after 2012. 280 cases made." 90 points Wine Spectator
"Maceration in cement vats 20-25 days; pumping over 3-4 times daily, three years in 15- to 25-hl Slavonian oak botti, both vineyards in the Lazzarito cru of Barolo, Lazzairasco: 380 m altitude; SW exposure, Santa Caterina: 400-410 m altitude; W exposure, the difference between the Barolos is due primarily to the ages of the vines." -Importer
"Reviews and notes on Guido Porro regularly refer to him as 'under the radar': the wines he makes are worthy of a stellar reputation, but he is too easygoing and unassuming to worry about whether the general wine-drinking public recognizes his name. He rarely bothers to send samples to wine writers. Guido is the fourth generation at an estate that has always been passed from father to son, and although fifth-generation Fabio hasnât reached middle school, he is already showing a keen curiosity in the family business. The Porros continue to work just as their predecessors did - the only major change over the last few decades has been the decision to bottle at the estate instead of selling the wine in demijohns or barrels - and they like to keep things simple and down to earth. The door is always open, and Guido's wife Giovanna never looks quite as happy as when sheâs serving enormous platters of classic local dishes to a full table of guests." -Importer