In the heart of Roero, just north and across the river Tanaro from Barolo and Barbaresco, Sergio Marchisio and his family produce textural, elegant, and vibrant red wines from Barbera, Dolcetto, and Nebbiolo. Traditional winemaking yields fruit-forward, classically structured entry-level wines with little or no oak, while single vineyard offerings are brought to life in large acacia barrels and amphora, with results that highlight the depth of fruit, concentration and elegance that Piedmont can offer.
All of this from certified biodynamic vineyards and a winery seeks sustainability at every step.
DOLCETTO WITH ITS OWN PERSONALITY
Dolcetto's reputation in Piedmont is reminiscent of Gamay's in Burgundy. It's an opening act. A wine for midweek when perhaps we aren't able to give Nebbiolo or Pinot Noir the attention they deserve. While Dolcetto was never banished by a Duke, it is often presented as something more for a picnic than a special occasion.
Marchisio's Dolcetto is a wine of little pretense with a lot of personality. It's tannins are well integrated, it's texture lovely, and it's full of darker red and black fruit flavors. It's a wine that is clearly made with intention and it's easy for a wide range of wine-lovers to enjoy. If you can remember the time when Beaujolais was little more than a warm-up for the main event, then you'll understand why Marchisio's work with Dolcetto seems so exciting.
BARBERA D'ALBA AND NOW, CASTELLINALDO D'ALBA
The Marchisios capture all the generous red and black fruit this grape has to offer in their fantastic Barbera d'Alba. There is fruit, freshness, moderate alcohol, and a lot of happiness. It's a wine that can be paired with simple red meats and all sorts of red sauces or enjoyed on its own, though a bit of fat will always be welcome here.
In one small corner of the Alba appellation, the Marchisios have long known that grapes with a bit more depth and structure. In 2021, after years of effort, the family, along with a small group of like-minded producers, succeeded in making Castellinaldo d'Alba the first sub-region of Alba to be recognized by the Italian Government. Carved out from the surrounding hills of Roero, the Marchisios helped create the specific rules that govern production in this new appellation:
Only vineyards at an altitude between 250 and 350 meters (750 - 1150 feet) are allowed
Low yields from vines at least 30 years old.
18 months aging in wood (at Marchisio, acacia), followed by six months in bottle before release.
Older vines, low yields and higher elevations contribute to the intense red and black fruit flavors in this Barbera. Extended aging in neutral acacia provides integrated tannin that supports the wine without diminishing the fruit. The result is a powerful wine that retains balance and shines in a decanter next to slow-cooked beef.
NEBBIOLO CLASSIC AND NEW
The Marchisios produce Nebbiolo in two ways; the more traditional version from near the winery Is replete with all the classic aromas of tar and roses as well as a more ethereal elegant set of fruit flavors that seem to dance around the edges of the wine. This is their "Mungalat Nebbiolo d'Alba" from vineyards next to the winery in Roero and is raised in large neutral oak barrels.
The second is from the Valmaggiore vineyard, a site well known by fans of Barolo as many producers from that appellation have come to this steep-sloped, south-facing amphitheater to extend their ranges. At Marchisio, Nebbiolo from Valmaggiore is raised in amphora - the first of its kind. Much like their biodynamic Arneis and Riesling in Amphora, this wine has an energetic intensity of aromas. It is youthful and vibrant while maintaining all the elements of classic Nebbiolo along with an idea of violet and licorice on the nose, suggesting a wine that is both floral and dark-fruited at the same time.
Contact us for the most recent vintages and pricing.