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.
Grapes / Soils
|Wine||Blend||Vine Age||Soil Type||Vineyard Area acres|
|Barolo Bussia||Nebbiolo||Planted 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|
- Bussia subzone, Monforte d’Alba at border with Castiglione Falletto
- Vine Age: average 59 years
- Training system: Guyot
- Altitude: 300 meters
- Aspect: Southwest
- Soil composition: clayey marls with a high percentage of sand, a particularly homogenous soil with low permeability
Hand harvested in second week of October. Selection in the vineyard and during light crushing to remove berries that are not perfectly healthy and ripe. Fermentation with maceration in contact with skins at 30°C for 35 days. Malolactic fermentation in large 25 Hl barrels and 30 months aging in wood. Batonnage on fine less for the first 10 months. Bottling under nitrogen coverage and bottle aging for a minimum of 6 months in a controlled temperature environment.
Pure raspberry nose with hints of mint and oregano, silky, elegant palate of fresh blueberry, aniseed, leather and tobacco notes carried by gorgeous sweet acidity.
100% Nebbiolo; Bussia subzone of La Morra; average vine age: 59 years; altitude: 300 meters; Southwest aspect; clayey marl soils with high percentage of sand; alcohol: 14.5%; hand harvested second week October; fermented at 30°C on skins 30 days; aged on lees for 10 months; in wood for 30 months. Bottle aged at least 6 months.
- 100% Nebbiolo grapes, “Lampia” and “Michet” strains
- Alcohol: 14.5%
- TA: 5.5 g/L
- Extract: 30.5 g/L
The Bussia cru is one of the largest in the appellation, and it overlaps between the comuni of Barolo and Monforte d’Alba. Gian Piero Marrone’s 2015 Barolo Bussia shows pronounced, savory aromas of spice, leather and tar. There is dark fruit in there as well, with ample layers of plum, prune and blackberry. The wine offers a thin, mid-weight approach, but its bits and pieces are all in the right place. This is a near-term Barolo to drink within the next 10 years alongside delicate crackers and a liver pâté. 2022 – 2035
|Appellation(s)||Barolo DOCG; Langhe DOC|
|Proprietors||Gian Piero Marrone|
|Annual Production||4600 9L cases|
|Farming (Sustainable, organic, biodynamic)||Organic|