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2014 Langhe Nebbiolo “Camilu”

Guido Porro

2014 Langhe Nebbiolo “Camilu” Guido Porro - Kermit Lynch Wine Merchant
The village of Serralunga d’Alba, in the heart of Piemonte’s Langhe hills, is renowned for its ripe, powerful, broadly structured wines from the Nebbiolo grape. When aged the required minimum of three years, including at least one and a half years in wood, such wines may be released as Barolo. However, many growers also choose to bottle a fresher, lighter, more approachable expression of the variety under the Langhe Nebbiolo denomination. These reds may be made from higher yielding vineyards and enjoy laxer aging requirements, with no stipulation for time in wood. Local producer Guido Porro crafts his Langhe Nebbiolo from young vines that could make Barolo, but he instead bottles it early to capture its youthful fruit and beautiful, lively perfume. A sort of “baby Barolo,” this red is bright and floral with plush tannins that offer immediate access. Try serving it alongside egg noodles with a slow-cooked ragù to experience it as you might in Serralunga. –Anthony Lynch
$26.00
Vintage: 2014
Bottle Size: 750mL
Blend: Nebbiolo
Appellation: Langhe
Country: Italy
Region: Piedmont
Producer: Guido Porro
Winemaker: Guido Porro
Vineyard: 10-20 years, .35 ha
Soil: Clay, Limestone
Aging: Six or seven months in 500-L tonneaux
Farming: Sustainable
Alcohol: 13.5%

More from this Producer or Region

About Piedmont

Kermit’s love affair with the great reds of Piemonte dates back to the early days of his career: the very first container he imported from Italy, in fact, featured legendary 1971 and 1974 Barolos from Vietti and Aldo Conterno. Regular visits since then have seen our portfolio grow to now nine Piemontesi estates, with a strong focus on the rolling hills of the Langhe.

Nebbiolo rules these majestic, vine-covered marl slopes, giving Italy’s most mystifyingly complex, nuanced, and age-worthy reds. When crafted via traditional production methods—long macerations and extensive aging in enormous oak botti—the powerful, yet incredibly refined Barolos and Barbarescos provide haunting aromatics of tar, raspberry, incense, tea, roses, and more. At times austere in their youth but well worth the wait, they pair beautifully with the hearty local cuisine starring veal in many forms, braised beef, pastas like tajarin and agnolotti, and of course, Alba’s famous white truffles.

Surrounded by mountains on three sides, Piemonte’s climate is continental, with baking hot summers and cold winters. Nebbiolo is only part of the story here: juicy, fruity Barberas and Dolcettos represent the bread and butter throughout the region, and other native grapes like Freisa, Croatina, and the white Arneis are also noteworthy. Value abounds in the Monferrato, while Alto Piemonte also has its share of thrills to provide.

Every corner of Piemonte is rich with tradition, especially when wine is concerned. It’s no wonder we have been singing the region’s praises for over forty years.

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I want you to realize once and for all: Even the winemaker does not know what aging is going to do to a new vintage; Robert Parker does not know; I do not know. We all make educated (hopefully) guesses about what the future will bring, but guesses they are. And one of the pleasures of a wine cellar is the opportunity it provides for you to witness the evolution of your various selections. Living wines have ups and downs just as people do, periods of glory and dog days, too. If wine did not remind me of real life, I would not care about it so much.

Inspiring Thirst, page 171

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