In a land known for its fog (nebbia), this Barolo has the full force of sunshine. Thanks to the perfect south-southwestern exposure of Guido’s vineyards, the 2016 already has softer tannins and riper fruit than might be expected from a wine that almost always improves with age. The marl and sandstone soils of Serralunga d’Alba produce a decidedly bold Barolo style, which Guido tactfully finesses to allow room for all those sunbaked black cherry flavors. Excellent balance, and talk about bang for your buck!
Reviews and notes on Guido Porro regularly refer to him as “under the radar”: his wines are worthy of a stellar reputation, but he is too easygoing and unassuming to worry about whether the wine-drinking public recognizes his name. Guido is the fourth generation at an estate that has always been passed from father to son, and although fifth-generation Fabio hasn’t reached middle school, he is already showing a keen curiosity in the family business. The Porros continue to work just as their predecessors did—the only major change over the last few decades has been the decision to bottle at the estate. Guido sticks to traditional methods in the vineyards and cellar, and he never gets in the way of the grapes’ natural expression.
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 twelve 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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