What is it like? Arneis is native to Piedmont and is popular aperitif to the locals. It has a clean nose of Anjou pear or white peach, a light and smooth body, and a lingering touch of the Arneis' bitterness. Enjoyed it slightly warmer than typical white wine at around 12-15 degrees C. to bring out the aromas.
What is it like? From the vineyard Bricco Rocca which is located in a 250m hill in between 3 MGAs (similar to “Cru”) “La Morra”, “Barolo” and “Castiglione Falletto”, this Barolo is bolder than a La Morra and softer than a typical Barolo.
Vintage 2011 is more ready now, than when we first brought it to our collection in 2015. It goes well with a red meat dishes or richer, non-spicy vegetarian food. It is a “food wine” so unless you like drink strong reds by itself, eat and drink and be merry. Serve at 16 degrees Celsius.
What is it like? Coming from a small single vineyard on the Bricco Rivoli, this Barbera is more intense than a normal Barbera d’Alba with richer dark fruits, winter spice and texture, reflecting the nature of the grapes and the longer maceration and ageing process involved. It is a limited production of 3000 bottles each year and we have to place an order when the wines are still in the barrel.
A wine for dessert? Campii Raudii has a touch of chocolatey notes and juicy acidity that can even go with dark chocolate cake, as we have found out in a wintry dinner after finishing rid-eye and still finding 1/3 left in the bottle.