Vino Rosato

The rosato wine offers a dry, harmonic, soft and balanced taste at the palate, and a fresh, delicate, and pleasantly musty aroma at the nose, with emerging floral and fruit notes.

Brut metodo classico millesimato

Damilano’s Brut is the result of an encounter between the structure of the Pinot and the pleasure of the Chardonnay.

It seduces the eyes with its fine perlage, conquers the nose with fresh scents of yeast and dough, and finally enchants the taste buds with the vivacity of its bubbles.

A perfect match for aperitifs, or an excellent companion to enlighten a special dinner and create an atmosphere of sweeping friendliness.

Brut metodo classico

Damilano’s Brut is the result of an encounter between the structure of the Pinot and the pleasure of the Chardonnay.

It seduces the eyes with its fine perlage, conquers the nose with fresh scents of yeast and dough, and finally enchants the taste buds with the vivacity of its bubbles.

A perfect match for aperitifs, or an excellent companion to enlighten a special dinner and create an atmosphere of sweeping friendliness.

Moscato d’Asti docg

The color of the Mscato d’Asti Damilano is bright yellow gold and the resulting scent is Aromatic, with scents of peach, sage, lemon, honey and apricot.

The absolute and lasting flavor at the palate sweet, sour, with pleasant and persistent aroma reminds to the grape juice.

Barolo Chinato

A wine based on Barolo DOCG, scented with herbs and a maroon-colored quinine with orange reflections. It is fresh, sweet, and structured at the palate, with a slightly bitter finish. It is particularly appreciated as a vino da meditazione (meditation wine).

The history of this beverage is enrooted in the Ancient Greek and Roman world, in which aromatized wines were already of common use for mainly medical purposes, and subsequently made popular in Middle-Age Europe by monks and herbalists.

In the late 1800s, vermouths and after-dinner chinato wines grew in popularity, and the Piedmont region soon excelled in the field, with the commercialization of the Vermouth and the Barolo Chinato.

The latter was born in the shops of herbalists in the Langhe area, the first to aromatize the precious Barolo with alcoholic extracts obtained through maceration of Chincona calisaya bark, cinnamon, liquorish, rhubarb and gentian roots, among a large number of ingredients.

The Barolo Chinato may be used as a digestif, but also as an aperitif when mixed with ice and soda water.

Grappa di nebbiolo di Barolo

This grappa – made with the same Nebbiolo grapes used to make Barolo – enriches and completes the Damilano wine range.

The Nebbiolo’s grapes marcs, along with the processing in little copper steam boilers, give it an amber finish and an ample, enveloping aroma, as well as great character.

At the nose and palate, it presents a splendid concert of emotions, with distinguishing tones of ripe fruit including blackcurrant, apricot, and maraschino cherry, as well as cocoa and vanilla.