Damiano only makes wines from the local Cesanese grape on a total of 4.5ha divided between 2 plots. Olveano is surrounded by three mountains around, incluing Mount Simburini, which screens cold air from Abruzzo making it quite a windy microclimate which benefits the vines. The red volcanic soils confer delicacy and minerality.
The vineyards are farmed organically – only copper and sulphur are used, with compost from local cows mixed in with wild boar compost! He has used some very old vines from his grandfather’s time (0.5 ha) near an orchard to create a massale selection.
The grape is the aforementioned Cesanese di Affile and the Cesanese Comune (the “neglected” clone, yielding bigger bunches, used for lightness and freshness). Damiano harvests early to prevent high alcohols even if phenolic maturity is not perfect, preferring to retain acid. Things are kept simple in the cellar with steel &cement being used, whilst the top red sees some large barrel ageing.
The Silene undergoes a 3-7 day fermentation on its own yeasts in stainless tanks and a further 11 months ageing in cement.
This vintage is delightful, being fresh, easy drinking, mineral and delicate with a medium body.