The story of Bricco Ciarla begins in 1962 when Giancarlo Marcarino purchased an old farmhouse in the rolling hills of Treiso. He kept the name of its previous owners, the Ciarla family, and chose ‘Bricco’, the Piedmontese word meaning hilltop.
Upon his graduation from the Grinzane Cavour Agricultural School, Massimo Marcarino took over prodcution from his grandfather, and shortly after was joined by Matteo Franchi. Serving as the head Enologist, Matteo honed his winemaking skills in the cellars of iconic Barolo producer, Bovio. In 2022 the two friends founded the Bricco Ciarla Agricultural Society, and currently farm 19 hectares of vines planted to Nebbiolo, Barbera, Freisa, and Moscato.
Their most prized holdings are in the vineyards of San Stunet and Ferrere, where they farm as consciously as possible. Vines are planted in alternate rows to encourage full, even ripening and concentrated flavor of fruit. In the cellar, winemaking is in the classic and traditional style. Fermentation is done at controlled temperatures in a combination of concrete and stainless steel tanks, and the wines are aged in French and Austrian oak barrels.
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