Marco Pezzuto

After enrolling at a local oenological school, Marco Pezzuto worked in a vineyard for the first time in 2006, and in 2007 had landed his first job working in a Roero winery, the region where he was born and grew up. In 2021, Marco bottled the first wine from vineyards he planted 3 years earlier. The success of this wine emboldened him, so much so that he began renting more vineyards to really establish his domaine. In 2023, another opportunity came about to rent a vineyard in Roero with older vines planted between 1950 and 1980.

Vineyard management is organic with an emphasis on soil and flora health, utilising homemade compost enriched with microorganisms, earthworms, and chipped and composted vine clippings. The resulting wines are made in a renovated cantina underneath his grandfather’s house with recent upgrades including temperature-controlled tanks for warmer vintages. Winemaking is quite simple, with close attention paid to fermentation, which takes off quickly without any added sulphur, followed by ageing in wood, a small portion of which is new. In the future, Marco will add cement tanks for both fermenting and ageing.

Marco Pezzuto is an important member of a growing revolution featuring talented winemakers in the Roero, which is proving to be a promising region for Nebbiolo and more. In Marco’s case, his wines are drinkable and fresh, with bright, precise aromatics and ample complexity. Whilst production is currently small, readers should keep one eye open for future releases, which will contain more wine.