Varietal(s): Dolcetto
Vineyard Management: Traditional
Winemaking: Native yeast fermentation in neutral vessel, Unfined/Unfiltered
Vegan: Yes
Typicity: Typical
Bio: Guido Porro is a fourth generation winemaker who works his roughly 6 hectares as they had been when his family first established their vineyards over 100 years ago. The wines are all fermented with indigenous yeasts, aged in neutral vessels of concrete or botti and bottled without filtration. This Dolcetto is one of my favorites because these 35 year old vines are planted in the cru of Lazzarito, only a crazy person would leave their Dolcetto planted in such a site when they could easily make double on Nebbiolo.
