The colour is a light straw yellow, sometimes with a pale hint of ancient gold yellow. The aroma is fruity, with clear scents of robinia flowers, Renetta apple, peach, and green hazelnuts. The taste is fresh, fragrant, delicately mineral.    

The grapes come from vineyards situated on the steep hills of the Roero area, characterised by predominantly silica-limestone soils, particularly rich in quartz sands and very fine clays mixed with thin and crumbly layers of sandstone. These soft and permeable soils give plenty of trace elements while at the same time ensuring that the wine can immediately express its bouquet. Therefore, here the Arneis grape variety finds the ideal conditions to express fresh and fragrant scents.

Pairing Suggestions: Traditionally, it accompanies delicate starters with intense taste such as vitello tonnato, flans, pastas with vegetables, rice salads, and stewed, boiled or roasted white meats. It is ideal for sipping alongside raw or marinated fish.

Maturation: The grapes, harvested exclusively by hand, arrive in the cellar intact and are quickly destemmed, pressed and cooled. A delicate pressing allows only the most noble and aromatic fractions to be extracted from the skin and from the outermost area of the grape. The must obtained is left to ferment in purity in thermo-conditioned steel tanks at a temperature of 13 – 14° C. The slow fermentation allows the fresh and fragrant aromas typical of the vine to fully develop. The wine is then stored in steel tanks at low temperatures, in the presence of its fermentation yeasts: this, in addition to best preserving the freshness of the wine, makes it longer-lived and capable of evolving after uncorking and still in the glass.