Marrone

Langhe Arneis Tre Fie – 2018

Region: italy - piedmont

Marrone

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.

Reviews

90 Points

Another bright and buoyant expression of the versatile Arneis grape, the Gian Piero Marrone 2018 Langhe Arneis Tre Fie has that glossy and polished nature that I love, with subtle fruit tones that keep the wine beautiful and alive. An attractive mineral note of crushed stone or oyster shell adds sharp edges and delineated contours, setting it up for a mouthwatering shrimp cocktail or some light shellfish appetizer. 2020 – 2022

© Wine Advocate, July, 2020
16.5 Points

Tre Fie means ‘three daughters’ in Piemontese dialect. 100% Arneis made with a few hours of skin contact.

Plump, peachy and a touch of hazelnut on the nose. Creamy, full-bodied sweetness with a strong line of fresh liquorice, in a way that reminds me of celeriac and the white crispness of freshly chopped fennel bulb. And yet it’s not herbal. It’s languid with angles, sweet fruit with bitter bones, ripe peach and noyaux. Contradictory, unexpected, delicious. I could see this working as happily with a roast root-veg winter salad in a tarragon dressing as it would with a fish pie or a fresh kohlrabi slaw.  2019 – 2022

JancisRobinson.com, May, 2019