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Guido Porro, Barolo Vigna Rionda, 2015

Red Wine from Piedmont, Italy
by Guido Porro
$149.99
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Vigna Rionda is one of the most legendary single vineyards in all of Barolo, a south-facing amphitheater of calcareous-clay marl in Serralunga that has produced some of the longest-lived Nebbiolo on earth. Guido Porro is a small, under-the-radar Serralunga grower working in a deeply traditional vein, and 2015 was an early vintage from this storied cru. Fermentation runs in steel without selected yeasts, followed by thirty months of patient aging in large Slavonian oak botti. The result is everything Serralunga Barolo should be: a wine of dense, brooding structure, with the iron-and-rose perfume that announces Rionda before you can name it. A decade in, this is just opening, and there's a lifetime ahead.

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Antonio Galloni

92 points

"The 2015 Barolo Vigna Rionda is a very pretty and elegant wine, especially considering this is just the second vintage from these young vines. Sensual and ample, with striking translucency, Porro's 2015 captures plenty of the refined, sensual qualities that have made Barolos from this site so coveted over the years. If the 2015 is this good, I can only imagine where the wine could go in more favorable vintages and once the vines are a bit older. Next to the other Barolos in this range, the Vigna Rionda has a completely unique textural feel. Then again, that is precise what makes this site so unique." —Antonio Galloni

More about Guido Porro

Under the radar, decidedly traditional—that's Guido Porro, a fourth-generation grower in Serralunga d'Alba who makes Barolo the old-fashioned way. Natural yeasts, three weeks on the skins, three years in Slavonian oak, 15,000 bottles from 4.5 hectares. His deeply expressive single-vineyard Barolos (Vigna Lazzairasco, Vigna S. Caterina) offer exceptional quality and an even rarer thing: an insider tip.

Wine Details

  • Grape Variety

    Nebbiolo

  • Vintage

    2015

  • Size

    750ml

  • Farming Practice

    Traditional

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

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Tasting Notes & Food Pairings

Perfect Pairings

Bring out the big guns: brasato al Barolo, osso buco, aged Castelmagno, or a long-roasted leg of lamb with rosemary and garlic. Anything braised, anything truffled, anything that deserves a serious wine.

Tasting Profile

Dense and brooding Serralunga, with iron, dried rose, tar, and macerated cherry over a deep core of calcareous tannin. Powerful structure laced with the unmistakable Rionda perfume. Just opening; built for decades.

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