Marco Porello is the third generation of his family to produce wines in Roero, and he works the land with the help of his sweet mother, Nonna Porello (pictured). The family owns 15 hectares of vineyard land in total and these vines sit in Canale and Vezza d’Alba, two of Roero’s twenty-three villages. The Canale vines sit on the Monbirone Cru which is composed of marine clay based soil, and the Vezza d’Alba vines sit on the Tanone Cru on sandy, limestone rich soil.
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. Most people think Arneis when they think Roero, and while we love some Arneis this is shortsighted. Roero Nebbiolo and Barbera can be sensational and almost always come at a humble price. Michael Austin of The Chicago Tribune sums the situation up perfectly, basically saying that the wines of Roero are like the really good Rolling Stones tribute band at your neighborhood bar, that they are so dialed and so close to the original, that you’ll gladly fork over $20 to see them (and see them often) instead of $200 to see Mick and Keith themselves at the arena.
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. Of these two lines Ca Gialla fits our portfolio the most strategically as it gives us affordable Piedmont options that show real personality and detail. The only thing holding these back from becoming “can’t miss” in our book was the packaging, and we’ve spent some time reworking these labels as you see below.
All wines are farmed naturally without the use of herbicides or pesticides, and all yeast is indigenous. Marco is working towards organic certification.
About that castle…The castle hovering above town is now a restaurant and hotel (the prior Contessa blew all of her money on booze and gambling a few years back and was forced to sell), and we enjoyed the view over some semolina crusted veal, tasting Marco’s 2018’s with big smiles.
Ca’ Gialla 2018 Nebbiolo Roero, surprising soft and round at this early stage, very good
Ca’ Gialla 2018 Barbera Roero, dark, dark fruit, balanced, fresh, delicious
Ca’ Gialla 2018 Arneis Roero, slightly yellow (ripe vintage), but full and fresh