Arneis: the aromatic white wine from the Roero and Langhe regions of Piedmont
Arneis is a historic indigenous white grape variety from Piedmont, Italy. The 1960s and 1970s had almost completely wiped out the variety. But Arneis made a comeback, and what a comeback it was: it staged one of the most remarkable comebacks in Italian viticulture.
Where the grape grows
Two key appellations encompass Arneis production. Roero Arneis DOCG is the prestigious heart of the variety, rooted in the sandy soils of the Roero hills. Alongside this is Langhe Arneis DOC, a broader appellation stretching across the Langhe hills south of the Tanaro.
In the glass
Dry white wine (secco) is the norm, although Arneis is also found as sparkling spumante and occasionally as a sweet late-harvest passito. In the glass, it smells of white peach, pear, apricot, chamomile and acacia flowers, with a subtle hint of almond and hazelnut underneath. It has decent body, is supple on the palate and has a pleasant acidity that does not overpower. The finish has that touch of bitter almond – frankly, a characteristic you recognise as soon as you pay attention to it. Most bottles are best enjoyed young, somewhere between 1 and 3 years old, although top-quality wines can be kept well and even reward a little patience for up to 5+ years.
Food pairings
Arneis pairs well with many different dishes. The aromas are gentle, the texture is smooth – they don’t ask for much.
Seafood & fish: Grilled prawns, pan-fried sea bass, trout, seafood salads and fish carpaccio all pair beautifully with this. The same goes for sushi, ceviche and lighter Mediterranean dishes.
Piedmontese classics: Vitello tonnato, insalata russa, bagna cauda (in moderation), tajarin with butter, risotto with herbs or asparagus. This is where Arneis really comes into its own.
Cheese: Think fresh and soft cheeses – Robiola di Roccaverano, Tomino, mozzarella, goat’s cheese.
Light dishes: Antipasti with vegetables, prosciutto and melon, summer salads. Nothing complicated.
White meat: Roast chicken, turkey, rabbit, pork loin with herbs.
Serving temperature: 10-12 °C
