Chimère of the Langhe : Marco Porello Langhe Nebbiolo 2018

Marco Porello Langhe Nebbiolo 2018.

It is with fond memories that I revisit this wine from Marco Porello, his Nebbiolo from Roero, Piemonte. My first ever wine trip was to the country side of Piemonte, the event Nebbiolo Prima in the town of Alba. This example of Nebbiolo, not the popularly referenced wines of Barolo or Barbaresco (Twin B’s) is from the oft-overlooked though equally beautiful appellation of Roero to the north of the town of Alba. Wines, both white and red, from Roero could be defined as being slightly more fruit forward, decidedly more fine and less tannic than the twin ‘B’s’ to the south, mainly because of predominantly sandy soils and combinations therein, which in the end aid in producing a more fragrant and seemingly youthful wines. This Marco Porello Langhe Nebbiolo is not to be confused with his top tier appellation wines under the Roero DOC ( a DOC designation with more delimited/strict methods of production, much like Barolo and Barbaresco). You might consider this a ‘village’ wine in the Burgundy sense etc, etc.. In fact one might taste a Langhe Nebbiolo wine as a snap shot of the vintage before investing in the top tier wines. I like to enjoy Langhe Nebbiolo at any time with fine to simple cooking or meditating over a game of Scrabble during this Covid-19 Lockdown! So strange these times.

My feelings on this wine are as such…aromatically the wine presents pomegranate, to grapefruit and citrus peel with a distinct Red flavoured Life Saver spiced candy tone. Expanding on this red fruit aroma is like smelling a creamy frutto di bosco/wild berry medley. Underlying all of this is a gentle rose and mineral tone of earth and garden. The palate is immediate and full of pleasure - currant, ripe strawberry, pompelmo rosso. The tannin is gentle like fine chalk with moderate acidity holding up the fruit. This is quite an enjoyable and pleasant wine.

Go get some at Terroni Sud Forno e Produzione on Sackville St. close to the Distillery District.

The Haunted

A wine in a state of evolution. Great Langhe Nebbiolo is such a treasure when produced at this level of quality. That haunting aroma of Nebbiolo in its complex and mysterious form. A shape shifter in a glass. To taste it's fine grained and firm tannin with bright lashes of forest berry and strawberry compote, for me is pure delight. 

VIETTI - TRADITION OF INNOVATION

PRIMA

It was not long ago that I knew absolutely nothing about Nebbiolo and the wines of Barolo e Barbaresco.  As a matter of fact, I still know very little as I learn that there is so much to learn.  I had read somewhere that Barolo was the King of wines and Barbaresco was the Queen. Wines with lasting depth like that of Aglianico in the south but with a more haunting finish than that of Brunello of Tuscany. 
My first trip to Barolo was for a wine -trade event called Nebbiolo Prima, the vernissage of the years upcoming release to market of all wines Nebbiolo including Roero, Barbaresco and Barolo! My invitation was as a Sommelier/Buyer versus that of Media/Journalist. Choose your program was the initial email - vineyard visits, regional tours and choice of restaurants for the evening wine dinners. By the time I researched every single producer and restaurant for their worth, all options I wanted were booked. I was stuck with an initial tour of Roero…WoW!….It was great, it was amazing, what best way to warm up to the great wines of Piemonte than by tasting and learning about the gentle and playful wines of Roero. 
I did manage to make but 3 rather crucial and important vineyard visits, really without knowing. The first was to Elvio Cogno in Novello. Walter (son-in-law and wine maker) and Nadia (daughter to Elvio) I had met a few years before and fell in love with their wines. The other 2 wineries were Bartelomeo Mascarello and Vietti. I really knew nothing about them, imagine! Well wasn't I a lucky bugger. 5 years later and 3 trips all in total - each time included a visit to Mascarello and Vietti. Recently I wrote a piece which included a few words about Mascarello (see www.goodfoodrevolution.com 'boy-oh-boy' Barolo) and I think now is an opportune time to share a few words about the house of Vietti and the current winemaker Luca Currado. 

First I will reference Jamie Goode once again regarding an article about wine journalism and the subject of favouritism when writing and reviewing wines/wineries. Favouritism certainly and undoubtedly exists but what happens when you get to know the character of the wine and it's maker, after subsequent visits, research and tasting. I do find myself consistently noting that the wines of Vietti, like many others, stand out for their character and impact. Listen, I'm not talking about being the best wine, I'm talking about continually being a reference for erroir, technique and balance. Il est clair ce qu'on trouve tous qu'il faut dans tous les vins de Vietti!

Vietti represents innovation and tradition. I was in a trade seminar focusing on the region of Franciacorta hosted by Ricardo Curbastro and I will never forget him saying that 'a Tradition is the lasting result of an innovation that worked!' 

My tasting notes from a session not long ago.  

NO BERLUSCONI, NO CRU SINGLE VINEYARDS!

Real Talk! Circa 1961 - Luca's father Alfredo Currado, the patriarch for the current rendition of Vietti along with Beppi Colla, then of Prunotto, asked the question, 'wouldn't it be interesting and innovative to identify and bottle single vineyard expressions from the whole of Barolo'. Up until this point the rule of thumb was that Barolo was a cuvée or rather a blend of the best vineyards and the best of different areas into one wine. That was the true way to make a balanced wine. What one vineyard couldn't give another would provide, producing a uniform and coherent wine year in and year out. Every wine of Barolo would represent a portrait of the region painted by the hand of the wine maker. But what of vineyards that almost had it all. Alfredo wanted a closer look at the region, at the communes and why and how each hill produced a different wine. Alfredo wanted to find greater value, greater depth and character of Barolo, and this new way of thinking would prove to be a great way to differentiate his wines from the others. 
How would he achieve this and which vineyard to define this idea? The vineyard would be the heart of the Vietti family, the Le Rocche Vineyards in the commune of Castiglione Falletto. This was going to be the Barolo equivalent to the Burgundy 'Grand Cru'. La Rocche is the most challenging vineyard to manage, with aspect and slope so steep that everything must be done by horse and by hand. It is a vineyard that is the most challenging to interpret, making wines that need time. The results are enchanting, distinct and pure Nebbiolo. The second vineyard would be Brunate in the commune of La Morra  with wines that reveals its colours from the beginning with elegance, ripe fruit and 'softer' tannin. 
The third would would be Lazzarito of the commune of Serralunga d'Alba.  Lazzarito a bonafide 'grand cru' with wines tanninc, spiced and rich with depth of flavour like that of Southern Rhône. 

50 years on and these 'cru' are pillars of the Vietti Family of wines. They represent the first single vineyard expressions of and for Barolo. At the time it was an innovation that today has resulted in a widespread and now accepted and necessary 'tradition' of producers presenting an 'ultimate cru' expression of their vineyards. 

A FEW MORE WORDS ON VIETTI

This is not the end of it. If you have not already you must taste the single vineyard expression of their Barbera from both Asti and from Alba with some vines surpassing 85years of age. Now, If you choose to continue reading you will not find tasting notes, but background information on a few of the the Vietti wines. 

Luca Currado

Elena Penna

Outside the Cellar at Vietti

Deep within the underground cellar at Vietti

2005 Brunate tasted at 2015 Nebbiolo Prima Dinner

ARNEIS OF ROERO 

Luca Currado is the current character behind the the wines of Vietti, along with his wive Elena they make a formidable and jovial pair. He from a family of winemakers and she from a family of restaurateurs.

Another important wine in the family is the Arneis from their Santo Stafano vineyards in Roero. Arneis being a white variety. 

Roero is more than just the 'other' appellation for quality wines of the region of Alba. We seldom see the wines in the Ontario market due to the dominion of Barolo and Barbaresco. Though I will say, that on my first visit to Piemonte a few years back I toured the region and I was so pleased and enchanted by the approachability yet complex nature of the wines. The relatively sandy soils, various elevations make for more perfumed and softer wines. Don't drink 'under-age young vine' Nebbiolo from the B&B (Barolo&Barbaresco), drink Roero for a truer elegant and 'ready to drink' expressions of the grape.

But I digress I want to speak of Arnies, the grape once called Nebbiolo Bianco, As it was the blending partner to Nebbiolo in Barolo wines to create a softer and more complex profile to the wines of B&B in much the same way Viognier is used with Syrah in the Northern Rhône. This practice is no longer. Today Arneis stands on it's own and it was thanks to Luca's father Alfredo - the father of Arneis. At a time when the wine world of Italy was planting Chardonnay. Alfredo said No! We need a white wine that is not Chardonnay, and as an indigenous grape variety with character and moderate ageing potential Vietti in 1968 re-planted the Arneis in Roero, and rescued the grape from extinction. 

PERBACCO - LANGHE NEBBIOLO

Perbacco - the Langhe Nebbiolo of Vietti is in fact a regular Barolo. It is a blend of several of the Vietti Barolo vineyards that include for the most part wines from Castiglione Falletto vineyards and in particular with the 2012 vintage some components of Barbaresco sites in Rabaja and Pajé. The process is that from the year 2000 they now raise the wines in barrel for 2 years as per minimum 'Barolo' specifications, they then taste the wines blind. Certain barrels that do not make the cut for the 'cru' they originate from then get declassified and go into the Langhe. When Luca's grandmother tasted the first wines of this new method she exclaimed 'Perbacco!' which means goodness or by jove!.

BAROLO - CASTIGLIONE 

Castiglione is the Vietti signature house Barolo, comprised of several cru inside of the commune of Castiglione Falletto some of it occasionally be self-declassified Stock from any of the 15 cru estate vineyards around the appellation of Barolo. It is always a consistent wine and a benchmark for understanding their vision. 

A few of the CRU

1. Lazzarito of Serralunga - was once the site of a famous hospice, or hospital of the region. A quote from the 1600's says that if the hill was good for the people, it should be good for wine'. This wine can take up to 28 days of fermentation. 
2. Rocche di Castiglione - the first single vineyard 'cru' for Vietti. The emblem and heart of the Vietti family of wines.  
3. Villero Riserva of Castiglione Falleto - a very special wine that has only been made 10 times in the last 40 years. It is seen only in years of exceptional vintages for the single vineyard Villero in Castiglione Falletto. An international artist is commissioned to make the label for that vintage and the wine is only released 6 years after harvest.
4. Ravera of Novello - this vineyard is shared by only a few producers. For Vietti this wine presents a very 'polishedstyle that they would every produces. The rule is that 2/3 of the production is dedicated the the Castiglione blend and 1/3 to be released as 'Ravera' Cru. He initially released the wines to much high critical acclaim but personally Luca did not like the wines. They were too slick. As of 2010 he recommenced single vineyard releases of the wine with limited bottles approx 14,000. 
5. Barbaresco 'Masseria' - is the Barbaresco made with the 'intelligence' of a Barolo wine maker, thus this wine has the same release as Barolo and has the same minimum specifications for barrel ageing, resulting in a deeper and richer style Barbaresco. 

Well. That's it. I hope you may find these in your market pick a few and enjoy! 

Return to Alba - Nebbiolo Prima w/ Christopher Sealy and GoodFood Revolution

Earlier this year I was whisked off to Piemonte to cover the action and excitement of Nebbiolo Prima 2015. My third visit to this, my favourite part of Italy was an opportunity to develop deeper relationships with many producers some who I had met 2 years prior at the same event.

Here is a 3rd article on my adventures in the hills of the Langhe! Click the link below!

http://www.goodfoodrevolution.com/my-return-visit-to-nebbiolo-prima/

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the Piazza Doumo in Alba