1605 SAN PABLO AVENUE, BERKELEY, CA 94702   |   510.524.1524

KERMIT LYNCH WINE MERCHANT

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Langhe Rosso "Paesan"
80% Nebbiolo, 20% Barbera 25 - 30 years Clay, Limestone .5 ha
Langhe Nebbiolo “Camilu”
Nebbiolo 10-20 years Clay, Limestone .35 ha
Dolcetto d'Alba
Vigna l'Pari
Dolcetto 30 years Clay, Limestone 1 ha
Barbera d'Alba
Vigna Santa Caterina
Barbera 25 - 30 years Clay, Limestone 1 ha
Barolo
Vigna Santa Caterina
Nebbiolo 30 - 35 years Clay, Limestone 1 ha
Barolo
Vigna Lazzairasco
Nebbiolo 40 - 45 years Clay, Limestone 2 ha
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

• Vines are sustainably farmed, the equivalent of lutte raisonnée in France.

• Only indigenous yeasts are used

• Almost all barrels used (barriques, tonneaux, and botti) are at least 5th passage; new barrels are introduced occasionally as needed

• The Lazzairasco, Santa Caterina, and l’Pari vineyards are all monopolies


Langhe Nebbiolo “Camilu”:

• Maceration in cement vats lasts 20-25 days; pumping over 3-4 times daily
• Six or seven months in 500-L tonneaux
• Vines are located in the Serralunga within the Barolo DOCG

Langhe Rosso “Paesan”:

• Nebbiolo and Barbera vinified and matured separately

• Maceration in cement vats lasts 20-25 days; pumping over 3-4 times daily

• Nebbiolo: 1 year in tonneaux

• Barbera: 1 year in barriques


Dolcetto, Barbera:

• Maceration in cement vats lasts 7-12 days; pumping over 3-4 times daily

• Dolcetto: 2 months in botti then 10-12 months in cement vats before bottling

• Barbera: 4-6 months in botti then about 6 months in stainless steel before bottling


Barolos:

• Maceration in cement vats lasts 20-25 days; pumping over 3-4 times daily

• Three years in 15- to 25-hl Slavonian oak botti


Lazzairasco and Santa Caterina:

• Both vineyards in the Lazzarito cru of Barolo

Lazzairasco: 380 m altitude; SW exposure

Santa Caterina: 400-410 m altitude; W exposure

• The difference between the Barolos is due primarily to the ages of the vines

General Information

Country
Italy
Region
Piedmont
Appellation(s)
Barolo, Barbera d'Alba, Dolcetto d’Alba, Langhe
Producer
Guido Porro
Founded
1900
Annual Production
2,100 - 2,500 cases
Farming
Sustainable
Website
http://www.guidoporro.com

Gallery