Wednesday, February 1st, 7:00pm
Hosted by Thomas Cuni of Damilano.
5 courses with wine pairings by Damilano, $150 per person, excludes tax and gratuity.
Reservations required. Call to reserve, 540-253-5501.
“The value of a winery is based on three fundamental pillars: Land, History and People.”
The activity of the family dates back to 1890 when Giuseppe Borgogno, the great-grand father of the current owners, began to harvest and vinify a vineyard located in the municipality of Barolo. It was with Giacomo Damilano, the founder’s son-in-law, that the winery took on its current name. With great devotion, he cared for the vineyards and kept improving the quality of the winemaking process, quickly turning the winery into a “treasure” to be passed on with pride to his grandchildren who have led the company since 1997.
Guido, Mario, and Paolo Damilano brought it into an international dimension, both in terms of quality and image, without ever loosing its original local identity. The new generation brought new vigor to the family business, nurturing the most important vine variety of the Langhe: Nebbiolo and its most suitable vineyards, above them all: Cannubi.
On Wednesday, February 1st at 7:00pm, we invite you to help us celebrate the wines of Damilano and the region of Piedmont. Each of the five courses have been thoughtfully created by Chef Lou to accompany and compliment the wines of Damilano. Thomas Cuni of Damilano will be presenting the wines at the dinner. Please call to reserve, 540-253-5501.
*profile taken from www.cantinedamilano.it
Local forage-fed pork roasted and sliced thinly, traditional tonnato sauce
Damilano Barbera d’Asti 2021
Capesante au beurre blanc
Diver scallop pan sauteed over beurre blanc with a
Damilano Langhe Arneis 2021
Agnolotti del plin
Hand pinched ravioli filled with foraged and local mushrooms
Damilano Barolo ‘Lecinquevigne’ 2017
Brasato al Barolo
Braised beef short ribs, over locally milled polenta and soffritto
Damilano Barolo ‘Cannubi’ 2017
Damilano Moscato d’Asti 2021
*Menu and pairings subject to change based on availability