Winemaking at Conti Marone Cinzano is traditional in philosophy, with an emphasis on long macerations, large oak casks, and minimal intervention. Fermentation takes place in stainless steel or cement, and ageing is typically conducted in large Slavonian oak botti to allow slow oxygenation without overpowering the delicate Nebbiolo aromatics. This classic approach aims to express the terroir of individual vineyards and preserve the elegance, tannic backbone, and longevity of Barolo. The style is restrained, age-worthy, and firmly rooted in historical methods rather than modern extraction or oak-forward trends.

The core of the production is Barolo, made from select parcels in key communes such as La Morra and Castiglione Falletto. These wines are noted for their balance, aromatic complexity, and firm but refined tannins. Additional wines include Langhe Nebbiolo, Barbera d'Alba, and Dolcetto d'Alba, offering a broader expression of Piedmont’s varietal identity. While not as widely distributed or commercially branded as other producers, the wines are respected for their authenticity, consistency, and capacity to age. The estate’s limited production and noble pedigree appeal to collectors of traditional Barolo.