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Grapes: Arneis 100%

Production area: Roero area

Bottles produced: 2,000 bottles/year

Vinification: It is obtained by pressing in a controlled short cold skin maceration, decantation of the must and subsequent fermentation at 17-18 ° C to maintain the typical aromas of the vines and yeasts. The wine rests on the lees for about 6 months.

Characteristics: The color is pale straw yellow with golden reflections. Light fragrance of white flowers and raw almond. Palate has hints of apple and peach with subtle minerality.

Suggestions for consumption: Excellent with fish dishes, salame, goat cheese or as an aperitif. It expresses its best within 3-4 years of bottling.

Serving temperature: 9-10 ° C