The clay layers are extremely deep, about 3-4 metres. In contrast, the surface, rich in siliceous limestone, is the special feature of a molten soil, rich in microelements suitable for arneiss wine. 220 to 250 above sea level. 10000 fl per year. The grapes ripen for 10 days after harvest in a frig at 0°c.

• A dry white wine with a typically aromatic yet refined profile
• Colour: straw yellow with golden highlights
• Aromas: yellow flowers (broom), exotic fruit, herbs, a hint of minerality and petrol
• Taste: full-bodied and rounded, with fresh acidity and a distinct salty-mineral note derived from the fossil-rich soil

• Piedmont, more specifically the appellation
• Roero (DOCG Roero Arneis)

• 100% Arneis (a typical indigenous grape variety from Piedmont)
• Fermentation + ageing for approx. 6 months in large oak vats (2000–3500 L)

• Alternative interpretation (depending on batch/source):
• Maturation on lees in stainless steel (without wood) to preserve freshness and fruit
• This wine is partially wood-aged (large casks, subtle).

• Vineyards on fossil-rich, marine soils (ancient seabed) → provides distinct minerality and complexity

• Fresh, mineral, slightly aromatic but with body