Pico Maccario

Pico Maccario is loacted in the heart of Piemonte's Barbera d'Asti. The estate covers a massive single block of vineyards, 70 hectares all together, which is rare as plots are usually chopped up. Pico Maccario produces wines from everyday to higher-end Barbera, plus some whites and rosés.

History
The winery started in 1997 when the brothers Pico and Vitaliano Maccario took over land from their grandfather Carlo, continuing four generations of grape-growing know-how. Pico handles the winemaking side, while Vitaliano looks after sales and the business end. Right from the start, they went for updated techniques in the fields and cellar, mixing tradition with tech to increase quality.

They've grown since then, adding Langhe plots in 2016 for Nebbiolo grapes in spots like Neive, Serralunga d'Alba, and even the famous Cannubi vineyard in Barolo. That expansion puts them into Barolo and Barbaresco territory while keeping Barbera as the core. Today, their wines are well known around the world.

The Vineyards
All 70 hectares in Mombaruzzo form one connected piece, with 60 dedicated to Barbera and the rest split among Merlot, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Freisa, and Favorita. Vines sit between 200 and 375 meters up. 

Many vines are over 80 years old, which gives concentrated and high quality fruit. In the Langhe, Nebbiolo is grown.

The Terroir
Mombaruzzo's high hills bring clayey, medium-textured soils that hold water but drain enough. The soil consists of sand, silt, and clay. The elevation and south-facing slopes guarantees the sun but get breezes that cool things down, helping grapes ripen evenly.

Over in Langhe, the Miocene-era soils are compact and fine-grained, perfect for the Nebbiolo. It's this mix of Monferrato clay and Langhe that makes their beautiful whites and structured reds.

Way of Winemaking
Harvest is done by machine for efficiency, but they sort grapes carefully and ferment in stainless steel or wood based on the wine. Entry-level wines stay in steel for purity, while top Barberas like Epico are aged in barriques. They age in large barrels or tonneaux too.

No heavy manipulation is done. For the Lavignone rosato, it's all steel to lock in strawberry and floral vibes. The focus on tech in the vineyard carries through, with calibrated tools ensuring steady quality from tank to bottle.