The origins of Agricola Marrone date back over a century and through four generations. The family is focused on cultivating local grape varietals with a passionate dedication to the land. 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 prioritise 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.

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.”

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.

Piedmont, located in northwest Italy at the foothills of the Alps, is one of the country’s most prestigious and renowned wine regions. Known for its rolling hills, diverse microclimates, and rich soils, Piedmont offers ideal conditions for growing some of Italy’s most celebrated grape varieties. The region experiences a continental climate with cold winters and warm summers, moderated by the nearby Alps and the Tanaro River, which helps reduce frost risk and provides humidity essential for certain grape-growing practices.

Piedmont’s key grape varietals include Nebbiolo, Barbera, and Dolcetto for reds, and Moscato Bianco and Cortese for whites. Nebbiolo, the star grape, is famous for producing powerful and complex wines such as Barolo and Barbaresco, characterised by firm tannins, high acidity, and aromas of cherry, tar, and roses. Barbera offers softer, fruit-forward wines with vibrant acidity, while Dolcetto is known for its approachable, juicy style. Moscato Bianco, used in the production of the sparkling Asti, provides aromatic, sweet wines, and Cortese is the grape behind the crisp, floral Gavi wines.

Viticultural challenges in Piedmont include late spring frosts, which can damage young buds, and the risk of hail, especially during summer storms. The region’s steep vineyard slopes also make mechanisation difficult, necessitating labour-intensive cultivation. Despite these challenges, Piedmont continues to produce world-class wines prized for their elegance and ageing potential.

Arneis is a white grape variety originating from the Piedmont region of north-west Italy, particularly associated with the hills of Roero, where it has been cultivated for centuries. Its name means “little rascal” in the local dialect, a reference to its reputation for being difficult to grow due to low natural acidity and a tendency to produce low yields. Historically, Arneis was often blended with Nebbiolo to soften tannins, but today it is valued as a varietal wine in its own right.

Viticulturally, Arneis requires careful management, as it is prone to disease and can lose aromatic freshness if harvested too late. When handled well, it produces wines of notable character, balancing moderate body with expressive aromatics.

While its heartland remains in Piedmont, small plantings can also be found in California, Australia and New Zealand, reflecting international interest in distinctive Italian white varieties.

The classic style of Arneis is dry, fresh and fragrant, with aromas of pear, peach, apricot and white flowers, often complemented by subtle almond or herbal notes. On the palate, it typically shows soft texture, low to moderate acidity and a lingering, slightly bitter finish. These qualities make Arneis an appealing alternative to more familiar international white grapes.