Ca’Gialla Barolo is produced in the townships of Serralunga and Novello, where the terrain has South/East exposure and the soil is clay and limestone. The area yields 7000 Kg of grapes using the guyot vine training system which produces fruit bearing canes of 8 – 10 buds. Hand harvested in October, after crushing and de-stemming, the grapes undergo about 40 days maceration using the submerged cap technique. Alcohol fermentation is achieved in steel vats. The wine is then matured in slavonian oak barrels for about 24 months.
Tasting Notes: The nose is intense, rich with hints of black fruit, blackberry and spices. The taste is intense, dry, full bodied, long, with character, and persistent finish. It’s very elegant.
Winemaker Notes
Ca’Gialla Barolo is produced in the townships of Serralunga and Novello, where the terrain has South/East exposure and the soil is clay and limestone. The area yields 7000 Kg of grapes using the guyot vine training system which produces fruit bearing canes of 8 – 10 buds. Hand harvested in October, after crushing and de-stemming, the grapes undergo about 40 days maceration using the submerged cap technique. Alcohol fermentation is achieved in steel vats. The wine is then matured in Slavonian oak barrels for about 24 months.
About the Producer
Marco Porello is the third generation of his family to produce wines in Roero. The family owns 15 hectares of vineyard land in total, all highly regarded locations in two of Roero’s twenty-three villages…The marine clay based Mombirone in the village of Canale, and Tanone in Vezza d’Alba, which is a sandy, limestone-rich site.
All wines are farmed naturally without the use of herbicides or pesticides – Marco is working towards organic certification. Ca’ Gialla is the nickname of the house where Marco’s cellar is located.
