Blend: 
90% Nebbiolo co-fermented with 10% Arneis
 
Winemaker Notes:
You may well remember that the original “recipe” for Tuscany’s Chianti Classico included the famed Sangiovese blended with softer red grapes and a splash of white grapes to balance Sangiovese’s hearty tannins.  A similar tradition emerged in the Piedmont’s Roero region, where the best red grape – Nebbiolo – was often too acidic and tannic to enjoy solo.  Grow a little of the region’s white grape, Arneis, in the same vineyards, ferment it with the Nebbiolo and, boom:  a delicious country wine for everyday enjoyment was born.
Today the Giordano family know how to ripen Nebbiolo so it doesn’t need any Arneis, but they’ve discovered that making red wine the old way turns out a refreshingly fun country wine still today. This is 90% Nebbiolo co-fermented with 10% Arneis and aged briefly in stainless steel.  The Arneis helps the aromas really pop with scents of ripe raspberry and strawberry fruit accented by notes of berry blossom, spice and leather. Juicy and fresh on the palate, with tangy-ripe berry and cherry fruit, baking spice, and summery floral flavors and nicely fine-grained tannins at the end. A terrific match for salami, cheese, pasta and red sauce, pork and poultry, and takes a chill nicely for solo sipping.