Guido Porro Camilu Nebbiolo 2021
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As an introduction to the charms of Langhe Nebbiolo, it’s hard to beat this Camilu. Concentrated, textured flavors of cherries and roses wrap themselves around a chiseled frame and an acidity that make this bottling an ideal companion to stews, braised meats, and roasted vegetables.
For a locally inspired and seasonally perfect pairing, try northern Italy’s delicious pot roast called brasato al Barolo.
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2020- Decanter
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Reviews and notes on Guido Porro regularly refer to him as “under the radar”: the wines he makes are worthy of a stellar reputation, but he is too easygoing and unassuming to worry about whether the general wine-drinking public recognizes his name. He rarely bothers to send samples to wine writers. 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 instead of selling the wine in demijohns or barrels—and they like to keep things simple and down to earth. The door is always open, and Guido’s wife Giovanna never looks quite as happy as when she’s serving enormous platters of classic local dishes to a full table of guests.
The limestone-heavy soils of Serralunga d’Alba are known for providing the most long-lived and full-bodied Barolos. Porro’s vineyards are located here in the Lazzarito cru, a gorgeous amphitheatre that faces south-southwest and offers the grapes full sun exposure and protection from the wind. The sub-zones of Lazzairasco and Santa Caterina are both monopoli and share the same soil; however, different exposition and altitude bring distinct traits to each wine. Lazzairasco, a very hot site home to Guido’s oldest Nebbiolo, gives a more powerful, masculine wine, while the cooler, breezier Santa Caterina brings out the delicacy and elegance of Nebbiolo. Even Porro’s Barbera, a grape that is usually planted in lesser vineyards, enjoys a privileged place in Santa Caterina. Guido sticks to traditional methods in the vineyards and cellar, and he never gets in the way of the grapes’ natural expression.
Attracting the most glory, prestige and fame to the Piedmont region, Nebbiolo in all of its expressions—Barolo, Barbaresco, Roero, Ghemme and Gattinara—creates a complex wine, truly unique for its delicate qualities combined with strength and a great potential to improve over time.
But Nebbiolo isn’t all there is to red wine from Piedmont! Barbera is the most planted variety and historically most popular as a dependable, food-friendly, everyday wine.
Beyond these two, a surprising number of red varieties call Piedmont their home. Worth a try include Dolcetto for its bold concentration and aromas of spice cake. Other grapes to investigate include Freisa, Croatina, Brachetto, Grignolino and Pelaverga.