Pico Maccario

A name well known in Piedmont, modern, family-run Pico Maccario balances traditional methods and innovative practices in winemaking. This ensures that the focus on cultivation in their Barbera-centric and Barolo-centric areas of production results in approachable wines that that are easy to enjoy, have the desired depth and are full of character. A vineyard visit is memorable. Better yet, the quality of the wine ensures an extra visit, if not by yourself then certainly by anyone to whom you tend to recommend Italian wine.

History

The history of Pico Maccario goes back to the very heart of the winemaking tradition in Piedmont, Italy. In 1997, when two brothers, Pico and Vitaliano Maccario, founded the winery, they had already inherited four generations of expertise in grape growing and winemaking. Their father and grandfather had sold wines from containers and barrels that went mostly to local, regional, and some foreign markets. Yet, when the family decided to make the leap to bottled wine, it actually moved the Maccarios into a very modern arena where winemaking, especially with the grape Barbera, was largely dictated by strict laws and where quality was often sacrificed for quantity. So, with the insistence on quality, working largely in a blend of the old and the new, and with the idea of turning the Maccario name into a household word, the two brothers opened the doors to a small empire that has slowly been winning new fans well outside of Italy.

The Vineyards

The Pico Maccario estate covers over 100 hectares, mostly planted with the Barbera grape, around Mombaruzzo. This is about as rare in Piedmont as it is in Italy generally to find a vineyard so large and in such a single, contiguous stretch. But they went on. In 2016, the same brothers expanded the estate into the Langhe, picking up vineyards (and more local varieties) in Neive, Serralunga d'Alba, and Barolo, including the famous Cannubi cru. If that weren't enough, the estate is also visually striking, with its 900-plus colorful pencil-shaped poles and thousands of rose bushes lining the rows of vines and giving the place a kind of unique, cheerful, East German flag look.

The Terroir

Terroir is everything that makes the land unique. In Monferrato, where most of the Pico Maccario vineyards are located, the soils are predominantly clay and medium-textured, which helps the wines maintain balance and freshness. The area sits at 180 meters above sea level, which ensures the grapes get a good mix of sunlight and cool air. In the Langhe, the soils are ancient and dense, hailing from the Miocene era. These soils contribute elegance to the wines and are a big reason why they age so well. Both these areas have a classic Piedmont climate—warm days, cool nights, and sufficient rain to keep everything healthy. The vineyard operations reflect a commitment to sustainability and innovation but, as always, have a core of respect for the unique natural environment.

Winemaking Method

At Pico Maccario, centuries of winemaking traditions meet modern technologies to let the Montalto grapes and land express themselves in wines. Mostly handpicked grapes are thoroughly sorted to ensure only the finest fruit makes it into the fermenters. Depending on the wine, fermentation happens either in stainless steel or oak.

Aging takes place in a variety of vessels, with some wines in large format—ideal for building a fresh, intricately layered flavor. Others age in small barriques or tonneaux, with a close focus on clean, sharp flavors and balance, also a hallmark of the growing Montalto styles.