2009 Damilano Barbera d’Asti Italy

Barbera is one of the ancient and native varietals of Piedmont. It generally produces wine that is low in tannin, high in acidity, berry flavor profiles with deep dark colors. The main region where this is made is Barbera D’Asti which is a sub region of Piedmont.

The Damilano family is one of the oldest wine producers in the Barolo region. They have been in the business since 1890. Today they produce about 9 different labels ranging in style and varietals and they also have a cru selection for its luxury labels that come from more prominent and “cru” vineyards. They started producing Barbera D’Asti in 2008; however the vines where they obtain their grapes are 20-30 years old. They acquired rights to use about 17 hectares of vines from Casorzo a sub region of Asti. So even though this label is new the vines are mature and therefore should produce concentrated wine. This wine is made from 100% Barbera and was aged in a combination of both new and used barriques.

2009 Damilano Barbera D’ Asti $15.98

Tasting Notes

Sight: Deep ruby red with a bit of staining.

Nose: Vibrant bright strawberries, cherries and raspberries, with a slight earthy quality filled with aromas of violets, lavender, and anise. There are some oak makers such as vanilla a light smoke but it isn’t overpowering.

Palate: Medium to medium plus in body this wine is velvety on the palate with soft tannins. The berries and tart cherries follow through on the palate with vibrant acidity that rages through to the very end. The finish is filled with earthy and rustic aromas of anise, wet stone and violets. There is definite minerality a slight chalkiness on the palate typical of wines from the old world.

Pairing Suggestions

This would be great with an assortment of cheese and charcuterie. There is a nice balance between fruit, earth and minerality which I feel would be a nice compliment to any cheese and charcuterie. Plus there is tons of acidity which would be a nice contrast to rich fatty cheeses and charcuterie. The tannins while apparent are smooth and supple and wouldn’t overpower with these flavors. Some of my favorites include: sopressata, peppered salami, Jamon Iberico, prosciutto, truffle cheese, camembert, or any goat cheese. Don’t forget the other additions such as crustini, cornichons, whole grain mustard, nuts and dried fruit. Pickled vegetables add that acid component to offset the heavy richness of these items, much like what you would want in a wine.

Terah Bajjalieh, CS, CSW

Certified Sommelier

@terahbajjalieh