In 2007, Guido expanded the family's holdings and acquired one hectare of southeast-facing vineyards in the nearby Cru Gianetto.
The soil contains a higher proportion of sand than the other crus of Porro and the Barolo wines from this location are characterized by soft tannins and elegance.
The grapes are hand-picked at the beginning of October and after light pressing and destemming, fermentation is initiated spontaneously by native yeasts in cement or stainless steel tanks. The wine is then transferred to stainless steel containers to stabilize, where it is stored with the cellar windows open during the winter. The subsequent maturation takes place in 25 hl oak barrels from Slovenia and lasts 24 months. The Barolo is then bottled unfiltered and is then sold after a long period of bottle storage.
The nose is very expressive with aromas of purple fruits and sour cherries. The tannins are calcareous and very fine with good structure and density. This Gianetto has excellent length and appears very elegant and balanced even at a young age.
Drinking window: 2023-2033