Guido Porro
Reviews and notes on Guido Porro regularly refer to him as “under the radar”: the wines he makes are worthy of a stellar reputation, but he is too easygoing and unassuming to worry about whether the general wine-drinking public recognizes his name. Guido is the fourth generation at an estate that has always been passed from father to son, and now fifth-generation Fabio is starting to lend a hand in the family business. The Porros continue to work just as their predecessors did—the only major change over the last few decades has been the decision to bottle at the estate instead of selling the wine in demijohns or barrels—and they like to keep things simple and down to earth. The Porros are gracious hosts, and Guido’s wife Giovanna is known for her stellar renditions of classic Piemontese dishes, which shine when paired with the family’s wines.
The limestone-heavy soils of Serralunga d’Alba are known for providing the most long-lived and full-bodied Barolos. The cantina overlooks Porro’s vineyards in the Lazzarito cru, a gorgeous amphitheater that faces south-southwest and offers the grapes full sun exposure and protection from the wind. The sub-zones of Lazzairasco and Santa Caterina share the same soil but differ in exposure and altitude, resulting in two very different Baroli—the former regal and structured, the latter more floral and elegant. Even Porro’s Dolcetto and Barbera, grapes usually planted in lesser vineyards, enjoy a privileged place in Lazzarito. Guido expanded the family’s holdings in 2007, acquiring land in the nearby cru Gianetto, where the sandier soil yields a more immediate, open-knit Barolo. He then inherited a small slice of Serralunga’s fabled cru Vigna Rionda in late 2010. After replanting the vines, which were in poor state, he welcomed his first harvest in 2014, adding an undisputed grand cru to his already impressive stable of wines. Guido sticks to traditional methods in the vineyards and cellar, and he never gets in the way of the grapes’ natural expression.

Reviews and notes on Guido Porro regularly refer to him as “under the radar”: the wines he makes are worthy of a stellar reputation, but he is too easygoing and unassuming to worry about whether the general wine-drinking public recognizes his name. Guido is the fourth generation at an estate that has always been passed from father to son, and now fifth-generation Fabio is starting to lend a hand in the family business. The Porros continue to work just as their predecessors did—the only major change over the last few decades has been the decision to bottle at the estate instead of selling the wine in demijohns or barrels—and they like to keep things simple and down to earth. The Porros are gracious hosts, and Guido’s wife Giovanna is known for her stellar renditions of classic Piemontese dishes, which shine when paired with the family’s wines.
The limestone-heavy soils of Serralunga d’Alba are known for providing the most long-lived and full-bodied Barolos. The cantina overlooks Porro’s vineyards in the Lazzarito cru, a gorgeous amphitheater that faces south-southwest and offers the grapes full sun exposure and protection from the wind. The sub-zones of Lazzairasco and Santa Caterina share the same soil but differ in exposure and altitude, resulting in two very different Baroli—the former regal and structured, the latter more floral and elegant. Even Porro’s Dolcetto and Barbera, grapes usually planted in lesser vineyards, enjoy a privileged place in Lazzarito. Guido expanded the family’s holdings in 2007, acquiring land in the nearby cru Gianetto, where the sandier soil yields a more immediate, open-knit Barolo. He then inherited a small slice of Serralunga’s fabled cru Vigna Rionda in late 2010. After replanting the vines, which were in poor state, he welcomed his first harvest in 2014, adding an undisputed grand cru to his already impressive stable of wines. Guido sticks to traditional methods in the vineyards and cellar, and he never gets in the way of the grapes’ natural expression.
Technical Information
Wine | Blend | Vine Age | Soil Type | Vineyard Area* |
---|---|---|---|---|
Dolcetto d'Alba Vigna l'Pari |
Dolcetto | 35 years | Clay, Limestone | 1 ha |
Barbera d'Alba Vigna Santa Caterina |
Barbera | 40 years | Clay, Limestone | 1 ha |
Langhe Nebbiolo “Camilu” |
Nebbiolo | 20 years | Clay, Limestone | .35 ha |
Barolo Gianetto |
Nebbiolo | Planted in 1998 | Clay, Limestone | 1 ha |
Barolo Vigna Santa Caterina |
Nebbiolo | Planted in 1982 | Clay, Limestone | 1 ha |
Barolo Vigna Lazzairasco |
Nebbiolo | Planted in 1962-1963 | Clay, Limestone | 2 ha |
Barolo Vigna Rionda |
Nebbiolo | Planted in 2011 | Clay, Limestone | .55 ha |
* "ha" = hectares; one hectare equals roughly two and a half acres |
VITICULTURE / VINIFICATION
•Fermentations with indigenous yeasts in concrete vats and stainless steel tanks
•Two pumpovers daily during fermentation as well as 1-2 délestages total
•Vigna l’Pari, Vigna Santa Caterina, and Vigna Lazzairasco are sub-parcels owned exclusively by Porro within the cru Lazzarito
•Cellar windows are left open during winter months to achieve a natural clarification and cold stabilization
•Barolos moved to wood after spending winter in tank stabilizing; this minimizes the need for racking during élevage
•Barolos are aged for 3 years in neutral 25-hL Slavonian oak botti
•Wines are bottled unfiltered
Dolcetto d’Alba Vigna Pari & Barbera d’Alba Vigna Santa Caterina
• Fermented for 10-12 days• Aged for 6-8 months in concrete and stainless steel
Langhe Nebbiolo “Camilu”
•Camilu is the name of the previous proprietor of this parcel, before the Porros acquired it
•Vineyard is within the cru Lazzarito and faces SE
•Fermented for 20-25 days
•Aged for 6-8 months in concrete and stainless steel
Barolo Gianetto
• 250-280 meters elevation; SE exposure
• Soil contains a higher proportion of sand than in Porro’s other crus
Barolo Vigna Santa Caterina
•340-390 meters elevation; W exposure
Barolo Vigna Lazzairasco
Barolo Vigna Rionda:
• 350-380 meters elevation; S exposure
General Information
- Country
- Italy
- Region
- Piedmont
- Appellation(s)
- Barolo, Barbera d'Alba, Dolcetto d’Alba, Langhe
- Producer
- Guido Porro
- Founded
- 1900
- Annual Production
- 3,750 cases
- Farming
- Traditional
- Website
- http://www.guidoporro.com