Nascetta, Arneis, Incrocio Manzoni Vino Bianco

Practicing organic, fermented with indigenous yeasts.

The grapes were spontaneously fermented with indigenous yeast and underwent five days of skin maceration. Afterwards the wine was aged in amphora for six-to-eight months and then bottled with minimal sulphur (~10ppm) and without filtering or fining. The wine appears light gold in color with aromas of lemon, hibiscus, pomegranate and candied flowers. It possesses a racy acidity that gleams thru baked lemon tart, a drizzle of honey and a trace of candied ginger. Lemon, citrus zest and clean minerality linger between each snappy sip.

Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family only believes in working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. With holdings in Novello and Monforte, the Dogliani plot is arguably the familyÕs most prestigious land and we would consider them Dolcetto specialists. Vineyard work is organic (soon to be certified) and all the fermentations take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range).