Roero's sandy marine soils allow for the preservation of acidity and successful farming of white varieties, especially the indigenous Arneis. Arneis in Piemontese dialect translates to 'little rascal' as it is a difficult grape to ripen. It loses acidity rapidly as it ripens making it difficult to preserve the fresh acidity which makes the wine so crisp and enjoyable. Correggia takes a unique approach with his Arneis to get the best from the fruit. He makes an early pass when the wine is just ripe to preserve the acidity and then goes back into the vineyards a week or two later as the fruit ripens to show a richer fruit profile. In addition, He also macerates 30% of the must on the skins.  Thus, giving the wine an orange tint. He then blends the lots together to make a wine with ripe melon and stone fruit along with tart green apple and citrus. All of these flavors dance over a firm mineral core.