Over a century of winemaking: four generations of passion, tenacity, investments and hard work. A story of tradition with a watchful eye on the future. The origins of Agricola Marrone date back to before 1887. A family that cultivated local grape varietals and showed ambition from an early phase.
When Pietro Marrone was born in 1887, his father Edoardo was already producing wines. From the time he was young he was very passionate and ambitious. In 1910, at 23 years old, he asked his father to grow some vineyards. In the early 1920s/30s the winery progressed and started cultivating vineyards using techniques that were revolutionary at the time: reducing production yields to prioritize higher quality and avoiding sowing wheat between vine rows, a standard practice at the time. An early adoption of what became modern cultivation practices. The family grapes became the most beautiful of the village, so slowly all the vineyards converted to that modern production system.
|Appellation(s)||Barolo DOCG; Langhe DOC|
|Proprietors||Gian Piero Marrone|
|Annual Production||4600 9L cases|
|Farming (Sustainable, organic, biodynamic)||Organic|
|Wine||Blend||Vine Age||Soil Type||Vineyard Area acres|
|Barbera D’Alba Carlot||barbera||1988||White marl clayey-calcareous, fine limestone, alternated by compact layers of sandstones||4.12|
|Barolo DOCG||nebbiolo||1985||La Morra, Tortonian soil: more compact calcerous marl soil mixed with sand, rich in magnesium and manganese resulting in more perfumed, gentle, softer wines; Castiglione Falletto, Helvetian soil: looser calcerous marl, with sandstone, limestone and high levels of iron which converts into a richer colour, bolder wines, structure and a stronger tannin, more power than the west side.||5.24|
|Barolo Pichemej||nebbiolo||1975||Monforte d’Alba: clayey marls with a high percentage of sand; La Morra, Tortonian soil: more compact calcerous marl soil mixed with sand, rich in magnesium and manganese resulting in more perfumed, gentle, softer wines. The softness of La Morra is blended with potent tannins, structure and full body of Monforte. The latter is more laydown/wait and has extreme longevitiy; it is full richness in the mouth||2.1|
|Barolo Bussia||nebbiolo||1960||Clayey marls with a high percentage of sand with a particularly homogeneous soil with low permeability. Elvetian soil, from the formation period of grey yellow sands.||1.26|
|Dolcetto D’Alba Superiore Carlot||dolcetto||1965||Mainly clay-calcareous soil with a fair amount of organic substance. The slightly reddish color of the soil is due to the iron oxidation present in the rocks that formed it some millions of years ago.||1.18|
|Langhe Arneis Tre Fie||arneis||1975||These hills, of recent geological formation, have on the surface a large mainly calcareous soil, with a high presence of quartz sand and very fine lime, alternating with compact layers of gray sandstone.||5.3|