Ca’Gialla Barolo DOCG – Organic
Marco Porello is one of the most “known” names in Roero, and he produces two lines – His namesake Marco Porello line which is sourced from the estate’s oldest vines and sees a bit more wood, and a more value-oriented line called Ca’ Gialla, named after the yellow house on-site inhabited by his mother and also made from 100% estate fruit, albeit with no new wood and slightly younger vines on average.
Climb up to the castle that sits above Marco’s home village of Canale and you’ll leave with a better understanding of how Roero fits into Piedmont as a whole – In simple terms to the South of the river you have the more famous (and more expensive) Langhe and where you stand (to the North of the river) you have the more humble (but often overachieving) Roero.
Marco Porello is the third generation of his family to produce wines in Roero. The family owns nearly 40 acres of vineyards in two of Roero’s twenty-three villages: Mombirone in the village of Canale, which has marine clay-based soils; and Tanone in Vezza d’Alba, which is a sandy, limestone-rich site.
All wines are farmed naturally without the use of herbicides or pesticides – Marco is working towards organic certification.
100% Nebbiolo , the fruit from Ca’Gialla Barolo is produced in the townships of Serralunga and Novello, where the terrain has South/East exposure and the soil is clay and limestone. Hand harvested in October, after crushing and de-stemming, the grapes undergo about 40 days maceration using the submerged cap technique. Alcohol fermentation is achieved in steel vats. The wine is then matured in large Slavonian oak barrels for about 24 months.
Translucent red/orange color with aromas of morello cherries, roses, and earthy forest floor. Thanks to a warm, sunny vintage the fruit is upfront and silky with a surprising bit of richness and texture, given the lighter body and color. The tannins are still fairly robust, but with an hour of aeration, the wine opens up very nicely and starts to soften almost immediately.