Discover Nas-Cëtta (Nascetta), a rare dry white wine from the Langhe region in Piedmont. Aromatic, mineral and a great accompaniment to food – perfect with seafood, risotto and cheese.

Nas-Cëtta is a rare, indigenous white grape variety native to the Langhe hills of Piedmont, Italy, grown mainly around the small village of Novello. By the mid-20th century, the grape had almost completely disappeared – and, to be honest, it was nearly lost forever. A handful of dedicated local producers saved the grape from extinction, as they saw something in its character and ageing potential that was truly worth preserving.

The two names: Nas-Cëtta versus Nascetta

Two names. One grape. But the distinction is actually more significant than you might expect.

Nas-Cëtta is the traditional spelling in the Piedmontese dialect and is reserved exclusively for wines from the Langhe DOC subzone “Nas-Cëtta del Comune di Novello” – the historic cradle of the variety, the municipality of Novello itself. Nascetta, on the other hand, is the heavily Italianised name used for wines under the broader Langhe DOC Nascetta appellation, which permits cultivation across a larger part of the Langhe.

Wine style

A dry white wine with real aromatic depth. Expect white flowers, sage, honey, citrus peel and yellow stone fruit, all anchored by a distinctive mineral, briny finish. Medium-bodied, with a fresh acidity that keeps the wine lively. And after some time in the cellar, it develops hydrocarbon and waxy notes reminiscent of matured Riesling (the comparison is apt). The ageing potential here is truly excellent.

Food pairings

The balanced acidity and aromatic details make this wine surprisingly versatile – in practice, more so than its relative obscurity would suggest. It pairs beautifully with seafood – grilled fish, seafood risotto, raw shellfish, crudo. It pairs just as well with Piedmontese classics: vitello tonnato, agnolotti del plin with butter and sage, tajarin with truffle. When pairing with cheese, opt for fresh and semi-mature varieties such as Robiola, Toma or young Castelmagno. Vegetable tarts, spicy dishes, white meat and poultry also pair well with it. And perhaps less obvious, but it also pairs excellently with Asian cuisine – sushi, sashimi, lightly spiced Thai dishes – with great confidence.

Serve at 10-12 °C.