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Guido Porro Barolo Vigna Santa Caterina 2011

  • WE95
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

The Santa Caterina offered here—a small monopole within the greater Lazzarito vineyard—is all about finesse. The glorious plush fruit makes it all too easy to dive in right away, this is one for the ages by the way the finish tightens up, offering an impressive flash of young Barolo structure.

Critical Acclaim

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WE 95
Wine Enthusiast
This gorgeous wine offers classic Nebbiolo aromas of pressed rose, mature berry, crushed mint and baking spice. The structured, savory palate offers juicy wild cherry, raspberry, star anise, tobacco and clove alongside firm, fine-grained tannins. Drink 2018–2028.
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Guido Porro

Guido Porro

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Guido Porro, Italy
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In the land of Barolo, surrounding Serralunga d’Alba’s Castle, lies some of the best vineyards in the world. Also, Guido Porro’s vineyards stand in this area – "Lazairasco", "Santa Caterina" and "l Pari" – in the "cru Lazzarito", an enviable position. Exposed to south-west and south-east, the vineyards have the best exposure to produce Nebbiolo, Dolcetto and Barbera.

Although Guide Porro’s winery benefits from a prime location and a perfect climate, it isn’t enough to produce wines of great quality. Hard and meticulous works, as well as a loving care for every vine and its soil is necessary. The quality found in the bottle is born in the vineyard, before the grapes’ transformation in the quiet atmosphere of the cellar.

A solid family tradition, a lot of hard work and even more passion, a strong capability acquired as a kid among lines and barrels: this marked the life of Guido Porro, like the one of his father Giovanni, of his grandfather Guido and his grandfather’s father before him.

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Barolo

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The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo region includes five core townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. The landscape of Barolo, characterized by prominent and castle-topped hills, is full of history and romance centered on the Nebbiolo grape. Its wines, with the signature “tar and roses” aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.

There are two predominant soil types here, which distinguish Barolo from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards farthest west and at higher elevations. Typically the Barolo wines coming from this side, from La Morra and Barolo, can be approachable relatively early on in their evolution and represent the “feminine” side of Barolo, often closer in style to Barbaresco with elegant perfume and fresh fruit.

On the eastern side of the region, Helvetian soils of compressed sandstone and chalks are less fertile, producing wines with intense body, power and structured tannins. This more “masculine” style comes from Monforte d’Alba and Serralunga d’Alba. The township of Castiglione Falletto covers a spine with both soils types.

The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

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Nebbiolo

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piemontese villages of Barolo and Barbaresco. This finicky grape needs a very particular soil type and climate in order to thrive. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Tiny amounts are produced in Washington, Virginia, Mexico and Australia.

In the Glass

Nebbiolo at its best is an elegant variety with velveteen tannins, mouthwatering acidity and a captivating perfume. Common characteristcs of a well-made Nebbiolo can include roses, violets, licorice, sandalwood, spicebox, smoke, potpourri, black plum, red cherry and orange peel. Light brick in color, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best cuisine. The region is famous for its white truffles, wild boar ragu and tajarin pasta, all perfect companions to Nebbiolo.

Sommelier Secret

If you can’t afford to drink Barolo and Barbaresco every night, try the more wallet-friendly, earlier-drinking Langhe Nebbiolo or Nebbiolo d'Alba. Also search out the fine offerings of the nearby Roero region. North of the Langhe and Roero, find earthy and rustic versions of the variety (known here as “Spanna”) in Ghemme and Gattinara.

KMT155086_2011 Item# 155086