July at Agricola Marrone. Time for vineyard work, cradled by sweet memories, Piedmontese dialect words, and tajarin.
July in the Langhe: summer truly arrives among the vineyard rows, the days grow longer, the sun becomes more intense, and every grape cluster begins to tell the story of the vintage to come. This year, July begins with temperatures well above average and a remarkably early growing season: the vines are developing rapidly, the vineyards’ water requirements are increasing, and the attention of those working in the fields must become even more meticulous.
While the heat can help maintain generally healthy vines, it also brings several challenges that must be monitored day after day: water stress, loss of acidity, possible sunburn on the grapes, and ripening that may occur faster than expected. Much will depend on how the weather evolves over the coming weeks. Some rainfall could help restore balance to the season, while prolonged heat and dry conditions would further emphasize the early arrival of harvest.
Every vintage, however, is different from the last. And that is one of the most fascinating aspects of our work: the constant dialogue between what has been and what is yet to come, between the experience handed down through generations and the unpredictability that every new season brings.
July in the Vineyard: Observe, Protect, Guide
In July, the vineyard demands constant attention. It is no longer simply the season of vigorous green growth: it is the time when every decision can influence the balance of the grape clusters and the quality of the future harvest. Walking through the rows, we observe the berries as they develop, monitor the canopy, assess sun exposure, and seek the perfect balance between protection and ventilation. The vine must be guided without forcing it, especially when temperatures rise and the soil reflects the strain of weeks without significant rainfall.
Simply by observing the colour of the leaves, the compactness of the bunches, and the vine’s response during the hottest hours of the day, we can understand whether the season is progressing harmoniously or whether greater caution is required. For us at Agricola Marrone, July is therefore a turning point: we work with care and attention, preparing for a harvest that is slowly drawing closer.
The Piedmontese Dialect: Few Words, Endless Memories
By now, you probably know how deeply connected we are to the memories and stories of those who came before us. They are the guardians of a practical wisdom made of gestures, words, and traditions. And it is often through those words, spoken in our Piedmontese dialect, that month after month we try to share our past with you.
The dialect has an extraordinary ability to bring to life ideas and situations that would require long explanations in Italian. After all, our grandparents were not used to making long speeches: there was always plenty of work, very little time, and on days like those in July it was already far too hot to think for too long. So, beside the vineyard, during a short break in the shade, we often find ourselves reflecting on those words that evoke home, the kitchen, the courtyard, and summers gone by.
Putagé, Caudera and Arbarele: July Smells of Preserves
During summer, people tried to keep the putagé—the traditional wood-burning stove—turned off as much as possible. For most of the year it served both to cook meals and to heat the house, but during the hottest months it was lit only when absolutely necessary. And in July, sometimes, it truly was necessary. Perhaps to place on top of it the caudera, the large copper cauldron used to sterilize the arbarele, the jars destined to preserve jams, vegetables, and homemade preserves. Because July was never only about the vineyard. After a long day among the vines, a second job often began: tending the vegetable garden.
It was the season for putting away the abundance of summer, transforming fruit and vegetables into precious provisions for winter. A seemingly simple task that spoke of foresight, care, and respect for everything the land had provided.
Cumposta: The Flavours and Aromas of Summer Preserved in Jars
Among the recipes most closely tied to these memories was the cumposta, a traditional Piedmontese appetizer prepared with cauliflower, carrots, and pearl onions briefly boiled in water and vinegar before being sealed in jars and stored for the colder months. Today it may seem like a recipe from another era. In reality, it represented much more: it was a way to waste nothing, to bring the flavours of summer to the winter table, transforming the work of the vegetable garden into something to be shared during family lunches.
The top of the putagé consisted of concentric cast-iron rings of different sizes that could be removed as needed. This was where the caudera and the various fujot—typically earthenware pots—were placed directly over the fire. Every object had its purpose, and every gesture followed a practical knowledge passed down more through example than through words.
This, too, was July: heat, hard work, vineyards, vegetable gardens, busy hands, and the unmistakable aroma of homemade preserves.
Tajarin, Vestimenta and Giuch: Sunday in the Langhe
And if, after all that, there was still a little energy left, it was time to prepare a kilo of tajarin. Sunday Mass was early, the sun was already high in the sky, and there was no time to make fresh pasta at the last minute. One had to put on the vestimenta, the Sunday best, and open the giuch, the chicken coop, to let the hens out before walking to church.
These are simple images, yet incredibly powerful. They tell the story of a world where time was measured by work, the seasons, family life, and everyday rituals. A world in which the kitchen was far more than a place to cook—it was living memory. We can almost still smell that rich tomato sauce gently simmering over the fire on a July Sunday. A fragrance that speaks of home, family, shared work, and of a time that today fills us with nostalgia.
From Vineyard to Table: July at Agricola Marrone
Perhaps this is the thread that connects everything: the vineyard, the dialect, the kitchen, and the family. At Agricola Marrone, in La Morra, in the heart of the Langhe, July is a month in which the countryside demands care while the table continues to tell the story of who we are. Among the vines, we observe a new vintage taking shape, while in the kitchen we rediscover flavours rooted in the past that still speak the language of our history.
We still make our tajarin today. And we like to think of them not simply as a traditional Piedmontese dish, but as a bridge between our grandparents’ Sundays and the experiences we now have the pleasure of sharing with everyone who visits us. Because wine is never born on its own: it comes from a landscape, from a family, from ancient words, repeated gestures, and from a table where there is always room for one more guest.
We Look Forward to Welcoming You to the Langhe
July in the vineyard reminds us that every vintage deserves to be listened to patiently. The heat, the ripening grapes, the anticipation of harvest, and the words of the Piedmontese dialect all become part of the same story: that of a land that changes every day while faithfully preserving its identity.
If you would like to experience this bond between wine, cuisine, and tradition firsthand, we look forward to welcoming you to Agricola Marrone in La Morra for a wine tasting, a lunch overlooking the vineyards, or a plate of freshly prepared tajarin, made today just as it was generations ago.