Porello Marco
Marco Porello is the example of the classic Roero reality of the past: the owned lands were mostly dedicated to the cultivation of fruit, particularly peaches - known for their great quality in Canale - and the management was strictly in the hands of the family. Everything started here in the Thirties with Cesare Porello, a legacy positively embraced by his sons Riccardo and Ettore who progressively increased the cultivated hectares, with a particular focus on the most historic and vocated locations. In 1994, Marco, son of Riccardo, officially entered the field, strong from his personal experiences in Bordeaux and Tuscany, inspired by the same attention given to the quality of the three previous generations. By his side is always mom Enza, who watches from afar the daily work carried out in the vineyard.
Being a winemaker in Roero is an act of love and courage towards that wine-growing area that extends beyond the left bank of the Tanaro river. The current 19 hectares of vineyards extend in the areas of Canale and Vezza d’Alba, characterized by marked slopes and marine-origin soils rich in sand and mineral salts, where the typical varieties of the territory find space: Nebbiolo, Barbera, Arneis, and Favorita. The labels of Marco Porello are inspired by the names of the vineyards from which the grapes come, for example, the Carnestri which gives life to the flagship Arneis of the winery, the Mommiano and the Filatura with vines of about 50 years, where Barbera reigns, and the Torretta where 30-50 year old plants cradle Nebbiolo grapes, giving life to the representative Roero Rosso.
Among the rows, weeding is practiced mechanically and the only products used are the necessary insecticides to combat the disease of flavescence dorée. Fermentations take place exclusively in steel tanks, to keep alive the authentic breath of Roero and the aging of the reds occurs in woods of different capacities. For Marco Porello, the real challenge in the winery is to always have a light and respectful hand, more interested in creating wines of satisfying drinkability, rich in vibrant territorial contents of the classic Roero.
Marco Porello is the example of the classic Roero reality of the past: the owned lands were mostly dedicated to the cultivation of fruit, particularly peaches - known for their great quality in Canale - and the management was strictly in the hands of the family. Everything started here in the Thirties with Cesare Porello, a legacy positively embraced by his sons Riccardo and Ettore who progressively increased the cultivated hectares, with a particular focus on the most historic and vocated locations. In 1994, Marco, son of Riccardo, officially entered the field, strong from his personal experiences in Bordeaux and Tuscany, inspired by the same attention given to the quality of the three previous generations. By his side is always mom Enza, who watches from afar the daily work carried out in the vineyard.
Being a winemaker in Roero is an act of love and courage towards that wine-growing area that extends beyond the left bank of the Tanaro river. The current 19 hectares of vineyards extend in the areas of Canale and Vezza d’Alba, characterized by marked slopes and marine-origin soils rich in sand and mineral salts, where the typical varieties of the territory find space: Nebbiolo, Barbera, Arneis, and Favorita. The labels of Marco Porello are inspired by the names of the vineyards from which the grapes come, for example, the Carnestri which gives life to the flagship Arneis of the winery, the Mommiano and the Filatura with vines of about 50 years, where Barbera reigns, and the Torretta where 30-50 year old plants cradle Nebbiolo grapes, giving life to the representative Roero Rosso.
Among the rows, weeding is practiced mechanically and the only products used are the necessary insecticides to combat the disease of flavescence dorée. Fermentations take place exclusively in steel tanks, to keep alive the authentic breath of Roero and the aging of the reds occurs in woods of different capacities. For Marco Porello, the real challenge in the winery is to always have a light and respectful hand, more interested in creating wines of satisfying drinkability, rich in vibrant territorial contents of the classic Roero.
