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.

Winemaking: 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.

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.