Barbaresco DOCG Marcorino

Wines Barbaresco DOCG Marcorino

Barbaresco DOCG Marcorino

In 2018 we had the fortunate opportunity to add this magnificent cru to our production.
A small vineyard, planted in 1944, to be cared for and cultivated with the same passion.
As the production is very limited, it is offered first to our historical customers. The first vintage will be released starting from 2024.

The soils are of marine origin from the Tertiary era, characterized by clayey-limestone marl. The stratification is dense and varied: sandstone (abundant), clay and silt.

Barbaresco Marcorino comes from a careful selection of 100% Nebbiolo grapes in the field. The immediately noticeable characteristics are the considerable complexity and depth accompanied by elegance and finesse.

Grape variety
Exposure and altitude
South/South-East - 280m above sea level
System and plant
Guyot 4.400-5.000 vines/ha
Sensory notes

Bright and transparent garnet red color, floral, small red fruits, sweet spices and undergrowth.
The tannin texture is dense and silky, with structure and depth that is elegant and long-lived. Long finish.


It is perfect for pairing with important main courses and aged cheeses.


the winemaking

The wine, like the vineyard, must be respected, even in time

Barbaresco Marcorino comes from two small plots of a single cru (Marcorino).
The harvest is always done by hand, with great attention.

The pressing takes place mechanically, allowing a gentle press, which expels the whole stalks and does not crush the seeds.

The alcoholic and malolactic fermentations take place in steel tanks. Maceration with the skins varies according to the year, generally around 25 days. In this first phase the wine develops fundamental elements: perfume, color, tannins

Subsequently, the wine is moved into large Slavonian (Garbellotto) and Swiss (Suppiger) oak barrels – not toasted – where it ages for about 15 months.
Bottling follows, always in the waning moon phase.
No filtrations or clarifications are carried out, in order to maintain the structure of the wine perfectly intact.

One last step – to rest in the bottle before being labeled and released to the market. The wine, like the vineyard, must be respected, even in time