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In Serralunga d’Alba, the combination of full sun exposure and limestone-rich marl soils yields ripe, fleshy, structured Barolos that can stand the test of time. Guido Porro’s Santa Caterina is a perfect example of the finesse, complexity, and longevity this cru can achieve, specifically when crafted via traditional production methods such as spontaneous fermentation, long macerations, and extensive aging in enormous Slavonian oak casks. These techniques produce a Barolo with delicate and nuanced aromas backed by a deep, chewy structure that promises a slow and steady evolution throughout the years—twenty years or more, if you so wish. To best enjoy it young, decant it for an hour or two and serve with richly flavored pastas, a rustic bollito (boiled meat with a bright mostarda), or other typical Piemontese dishes.
|Vineyard:||1 ha; 400-410 m altitude; W exposure|
|Aging:||Three years in 15- to 25-hl Slavonian oak botti|
A good doctor prescribed the wine of Nuits-Saint-Georges to the Sun King, Louis XIV, when he suffered an unknown maladie. When the king’s health was restored the tasty remedy enjoyed a vogue at court. Lord, send me a doctor like that!
Inspiring Thirst, page 117