Da oggi, la cantina della Marchisio Family è completamente protetta, al riparo anche dalla più invisibile delle minacce possibili. Le chiamano energie sottili: sono onde a bassa frequenza, emesse dagli impianti elettrici oppure dal sottosuolo terrestre. Le ha lungamente studiate un medico d’esperienza come il dottor Emilio Terziano insieme a suo figlio, Andrea Terziano, ingegnere,
You may call it Pinot Noir, if you like. But, from today, its real name is Langhe Pinot Nero. And it’s the first one, in the history of Roero, to be produced in amphora. «If a good morning starts in the morning, we can say that we are well under way», says Sergio Marchisio, absolute
Best Wishes to Sergio Marchisio, Roero pioneer: the first to invent sparkling Arneis, the first to put Nebbiolo in an amphora
Style, talent and class. One can be the first out of pride, ambition, or simply destiny; it happens if it is a question of passion, curiosity, or unlimited devotion to one’s hills. It was a great love for Arneis that, many years ago, drove Sergio Marchisio to to plant the white variety at Castellinaldo, traditionally
They are marked by an ancient, good luck symbol: an egg, protected by the wise snake wrapped around it. This is the emblem that distinguishes our amphorae, those that Sergio Marchisio introduced to the cellar to salvage the ancestral memory of the art of wine, born in the Caucasus thousands of years ago. They are
We know; it was just a matter of time. Ours has always been a notoriously eco-friendly and perfectly sustainable winery. All the electrical equipment is fed by solar energy, captured by panels that cover the ceiling (at least the part free of the earth – in fact, the rest of the cellar is invisible and
Already from the first tastings it was immediately understood where our Arneis, harvested in September during the 2018 autumn, was going to end up. This time, however – making itself at home in the bottle and naturally finding its own path to equilibrium – our fabulous young Roero white is providing decidedly surprising satisfaction, beyond
There are those that consider wine a simple drink, those that view a hill as a factory producing bunches of grapes for the press, juice to bottle. Fortunately, organic awareness is growing in leaps and bounds, among both producers and consumers; a result to which, in his own small way, here in the Roero, Sergio
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