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In the dialect spoken in Piedmonte, from where the grape hails, Arneis is translated to “the little rascal.” It can be finicky in the vineyard, prone to low yields and plummeting acidity/skyrocketing ripeness levels.

This Arneis spends six hours macerating on its skins after foot-treading. Following native yeast, full malolactic fermentation, it spends seven months on its lees. The result is a fruity profile of red apple and citrus, supported by white flowers and pink peppercorn with substantial minerality and structure.

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4.00 (in)
16.00 (in)
4.00 (in)
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