Picked with enough ripeness to give some texture and flavour yet early enough to retain acidity. An 80/20 mix, with the Dolcetto bringing softness and colour to the Arneis’ tart, piercing acidity. Lightly pigeaged, this sees three days of skin contact, before being pressed off and co-fermented. Bottled before completion of primary fermentation with around 12 grams of sugar remaining with no sulphur added.

Smells like white flowers, green apple and rhubarb, with a bit of barnyard funk. Cherry-guava, raspberry and alpine strawberries on the palate are framed by the merest hint of pear skin-like tannin, adding weight and structure. This would work not only as an aperitif but also with more substantial dishes-steamed ocean trout flank with fennel, perhaps. Hand bottled in March 2018, no sulphur added.