Prior to the formation of the DOC and DOCG for Barolo, Arneis was blended with Nebbiolo to soften the tannins. When the DOC was formed, Barolo was required to be 100% Nebbiolo. By the 1970s, Arneis was almost extinct.  A few producers in the region, notably Vietti and Bruno Giacosa saw the potential of Arneis as a single-varietal wine and were pioneers in the development of the Roero Arneis appellation. 

As you would expect, their wines are benchmarks for the style of the region.  The Vietti is a brilliant straw yellow.  Delicate aromas of fresh flowers, citrus, and melon rise softly in your glass. This unoaked wine expresses purity of the Arneis fruit.  On the palate it is medium-bodied, crisp, dry, and precise.  The flavor will linger with food.

Great as an aperitif with light hors d’oeuvres, crudités, seafood, salads, light soups, simply prepared veal, pork, chicken and creamy cheese.

If you want to explore another Roero Arneis, try the Bruno Giacosa Arneis.