Stefano Porro - Langhe Nebbiolo DOC 2022

Rustic and full of character, with aromas of blackberries, dark fruit, white pepper, and earthy notes. Powerful and lively on the palate, with grainy tannins, fresh tension, and a long, dark finish.

Beautiful with ragù, mushrooms, roasted meat, game, and aged cheeses. Also excellent with hearty Piedmontese dishes. Serve at 16–18 °C.

The new crown prince of Serralunga is Stefano Porro. In 1966, his grandfather inherited one hectare of vineyard, which has been cultivated, tended, and cherished by Stefano since 2019. It is here that he grows the grapes for his Nebbiolo and Dolcetto wines.

The vineyard is now 25 to 30 years old and borders the famous Brea MGA, which is managed entirely by the quality winery Brovia. The grapes for his Barbera come from an old vineyard in Monforte owned by his uncle.

Work in the vineyard is done entirely by hand, with minimal intervention. Stefano works as organically and naturally as possible. For instance, he uses ox blood as organic fertilizer for the soil. He also selects the grapes himself during the harvest. A first strict selection takes place as early as August, during which an average of about 40% of the grapes are pruned away.

In the cellar, too, Stefano opts for a natural approach. No selected yeasts are added, and the grapes are pressed only lightly and by hand. His Nebbiolos currently age in tonneaux, but as soon as production allows, he intends to switch to traditional large botti.

Stefano's star is clearly on the rise. His wines are sought after and scarce due to their small production. Consequently, they are supplied exclusively by order and pre-subscription. Each year, Stefano cautiously increases his production. Eventually, he aims to grow to approximately 7,000 bottles per year – the maximum capacity of his small winery.

Cerrati in Serralunga d’Alba, from vines approximately 25–30 years old. The vineyard is located directly next to the well-known Brea vineyard. Manual selection and low yields ensure concentration and character.

Stefano Porro works with natural yeasts, minimal intervention, and gentle manual pressing. The Nebbiolo is aged in tonneaux, where the wood supports the wine without overpowering its earthy and fruity character.

The tannins, acidity, and structure give this Nebbiolo good aging potential. It is full of character now, but will cellar well for approximately 5–7 years after the harvest.