EXPLORING ARNEIS
Arneis translates loosely to "little rascal" in Piemontese.
The name reflects its tendency toward low yields and uneven ripening if not carefully managed in the vineyard. It's a nod to how difficult the grape can be to grow.
For years it nearly disappeared entirely and survives today because a handful of growers believed it was worth saving. By the 1970s, only a small number of producers in Piemonte were still working with Arneis before renewed interest brought it back.
Historically, Arneis was often planted alongside Nebbiolo and sometimes used to soften its tannins, which led to it being referred to as “white Barolo.”
It's grapes like Arneis, with its history and character, that interest us the most. Working with it requires close attention in the vineyard, especially around sun exposure and harvest timing to ensure even ripeness.
FOX HILL BY WAY OF PIEMONTE
Native to Northern Italy, we grow Arneis in a area of Fox Hill with rocky soil and high elevation to best match the growing conditions in Piemonte.
Well-drained soils and elevation help preserve acidity and maintain structure, which are key to keeping the wine balanced.
TASTING ARNEIS
The wine is fresh but layered, with notes of pear, citrus blossom, almond, and a slight minerality.
Arneis shows vintage variation clearly, especially in aromatic intensity and texture. Our 2024 vintage is more fruit forward and crisp, while the 2023 leans more into minerality and a broader texture on the palate.
AT THE TABLE
Arneis comes alive with food. Think seafood, spring vegetables, fresh cheeses, and simple dishes where good ingredients can shine. Its moderate acidity and silky texture make it especially well suited to dishes that are delicate but still have richness, like shellfish or creamy cheeses.
As it warms slightly, the aromatics become more expressive, making it a wine that evolves over the course of a meal.
