The origins of Agricola Marrone date back over a century and through four generations where the family has focused on cultivating local grape varietals with a passionate commitment and dedication to the land.
In 1978 ‘Gianpi’ took over full management of Marrone and began a phase of expansion in the vineyards and the cellar space. His wife Giovanna, affectionately known as “Mamma Gio,” orchestrates private hospitality and is the kitchen director. For Giovanna, food is “tradition and Italian values that go hand with our wines.”
When Pietro Marrone was born in 1887, his father Edoardo was already producing wines. In 1910, at 23 years old, he asked his father to plant some vineyards. In the early 1920s/30s the winery began 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. This decision was an early adoption of what eventually became known as modern cultivation practices widely used in the region today.
Since 2011 the winery has been run by “Tre Fie,” the three daughters of Gian Piero and Giovanna Marrone. Valentina is the winemaker, Serena runs marketing and business operations, and Denise is the hospitality heart and manager of the visitor programs and restaurant. The farm is run with minimal intervention in the vineyard, a philosophy that carries through from harvest to winemaking. The Marrone family pays careful attention to produce wines that are elegantly structured with the potential to evolve for decades.
Vineyards in Maddona di Como, Alba. Hills are of recent geologic formation.
- Alititude: 410 meters
- Exposure: Northeast
- Soils: Calcareous with high quartz content, sand and very fine limestone, alternating compact layers of grey sandstone
- Vines Planted: average 1975
- Vine Training System: Traditional Guyot
- Hand harvested first week of September
- Soft pressing with 6-8 hours skin contact, under nitrogen cover to prevent oxidation
- Fermented at 16º C for 20 days in temperature controlled stainless steel tanks
- Light pressure (0.2 bar) during fermentation to preserve aromatic fullnesss
- Aged sur lies with battonage for 5 months
- Bottled under nitrogen cover
‘Tre Fie’ means “three daughters” in the Piemontese dialect. Straw yellow in the glass, with greenish reflections, bright and lively. The olfactory bouquet is floral and fruity, characterized in particular by hints of acacia flowers, chamomile and white-fleshed fruit, apple and peach with citrus and mineral notes. The mouth is full-bodied and smooth. Good length and a clean finish.
100% Arneis; alcohol: 14.2%; Maddona di Como vineyards; average vine age 45 years; altitude 410 meters; Northeast exposure; soils mainly calcareous with high quartz content, with sand, fine limestone and gray sandstone; hand harvested 1st week of September; soft pressing with 6-8 hours skin contact; fermented at 16°C for 20 days in temperature controlled steel tanks with light pressure to maintain full aromas; aged sur lies with batonnage for 5 months; bottled under nitrogen.
- 100% Arneis grapes
- Alcohol: 14.2%
- Total Acidity: 5.32 g/l
- Extract: 19.6 g/l
Pretty white with citrus, fresh-herb and dry-mineral character. Medium-bodied with exquisite balance and an intense, fruity and stony finish. Drink now.
|Barolo DOCG; Langhe DOC
|Gian Piero Marrone
|4600 9L cases
|Farming (Sustainable, organic, biodynamic)