Marco Arlunno

The Place At Mirù in Ghemme, in Novara province of Piedmont, the work stays tied to place before personality. The house focus is on Ghemme wines and other bottles made from Nebbiolo and native grape varieties, with the cellar reading the surrounding countryside rather than trying to override it. Since 2009, Marco Arlunno has managed that direction, keeping natural cultivation and careful refinement ahead of ornament. The wines are built for good sugar and alcohol levels, with fixed acidity bringing lift to the aromas and structure for aging. The line from founding to stewardship is clear: Il Chiosso was founded in 2007, then Mirù came under Marco Arlunno’s management in 2009. He has also worked there as winemaker, so the same address has carried both the daily discipline of the cellar and the longer view of a founder. That continuity is visible in the work itself, which favors accumulation over reinvention.

The Method Natural cultivation and careful refinement define the method. The wines are shaped around balance — good sugar and alcohol levels, then the fixed acidity that keeps the aromas lifted and helps the bottles age with time. Marco Arlunno describes that approach simply: "I define it as straight." The result is a style that stays controlled rather than elaborate. Instead of chasing excess, it aims for a shape that remains firm and readable, with acidity carrying perfume and supporting development. The method is a straight line from grape to finished wine, relying on clarity to do the work.

The Range The range centers on Ghemme wines and other wines made from Nebbiolo and native grape varieties. That local palette is matched with a clear table note as well: "In my opinion, the right pairing is basically boiled meats, roasts, and a seasoned toma cheese." There is also a practical side to the brand work around the wines. The result is a cellar-minded operation that keeps both bottle and identity under close watch.

Signature

Marco's signature dishes include Ghemme vigna Carelle, Vespolina 54 rosso, and Erbaluce bianco fermo Piriet.

In Their Words “In my opinion, the right pairing is basically boiled meats, roasts, and a seasoned toma cheese.”

FAQ What is Marco Arlunno's current role? As of 2026, Marco Arlunno is Manager. What is Marco Arlunno known for? Ghemme wines and other wines made from Nebbiolo and native grape varieties.