Arneis

Apricot and soft floral notes lead a bright straw-coloured white with a clean, dry profile. The palate is crisp and straightforward, with enough freshness to keep the finish lively and precise. Easy to enjoy but neatly composed, it works well as an aperitif or with antipasti, grilled fish and simply dressed vegetables.

Straw colour shows green reflections. Aromatic herbs, wildflowers, fruit and citrus shape a dry, full and complex profile with lively acidity and balance. Arneis, Favorita and Sauvignon Blanc are softly pressed together before fermentation in stainless steel. The wine remains unoaked and spends six months in steel with bâtonnage, retaining the freshness of this white blend from the Langhe.

Straw-coloured, with floral notes, green apple, melon and an almond undertone. The palate combines ripe pear and citrus over a mineral, stony base, with guava and almond notes on the finish. Made entirely from Arneis, the wine spends six months on its lees. Grapes grow organically on clay-calcareous soils in Roero, and the wine contains thirteen and a half percent alcohol.

Golden yellow colour accompanies resin, acacia honey, hay, balsamic and mineral notes, with a hydrocarbon detail. The palate is fresh, savoury and persistent, with a long mineral finish. Made entirely from Arneis, seventy percent of the lot is softly pressed in stainless steel and thirty percent is skin-macerated. The wine then spends six months in stainless steel and six years in bottle.

Made from Arneis in Roero, this is a dry white from Piedmont. The project works with the Franco Conterno family at Cascina Sciulun in Bussia di Monforte d’Alba. Vineyards used by the winery lie between 250 and 400 metres, with clay, sand and silt soils and south to south-west exposure. Native fermentations combine modern equipment with traditional cellar practices.

White peach, pear and acacia blossom open a finely aromatic nose, followed by chamomile, almond and citrus zest. The palate is fresh and balanced, with crisp orchard fruit, lemon curd and saline minerality carried by a lightly creamy texture. Clean, savoury and persistent, it suits shellfish, risotto, goat cheese or light poultry.