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Vino Bianco “Bizzarro”

Wines

In the natural amphitheater of vines surrounding the Roagna family cantina in Priocca, biodynamically-farmed Arneis — a grape that nearly vanished into extinction before its 20th-century revival — gets an unconventional treatment. Skins stay in contact with the juice for up to three days, then the wine ferments right in barrique with daily bâtonnage, stirring the lees to build texture and depth. Months of aging in used oak follow, coaxing out a wine the color of pale gold with a whisper of amber.

The nose is pronounced and generous: pear, ripe apricot, white flowers, and a dusting of sweet spice. On the palate, it’s medium-bodied and smooth, carrying real length and a gentle spiced finish that lingers. Made in tiny quantities from a family who cares more about honest winemaking than convention, Bizzarro rewards the curious.

Appellation: Vino Bianco

Type: White, dry

Varietal: 100% Arneis

Wine Details:

Tasting Notes:
Color: Strawberry-gold with slight amber reflections; medium lemon-green in youth, deepening with age.
Bouquet: Pronounced and elegant — pear, ripe apricot, white flowers, and sweet baking spice.
Palate: Medium-bodied and smooth, with notable length and a lightly spiced, pleasant finish. Textured from extended lees contact and barrel fermentation.
Serving Temperature: 12-13º C (53-55º F).
Food Pairing: Pairs well with shellfish, lean fish, cured meats, and mature or hard cheeses — versatile enough to handle both delicate and assertive dishes.

Vinyard Notes:
Production Zone: Priocca, Cuneo.
Vineyard: The Luèt vineyard extends for 3.7 acres. The vineyard is bio-dynamically fertilized.
Soil: Clayey with sandy veins, alkaline pH
Elevation: 250 meters (820 feet) a.s.l.
Exposure: East and west.
Vine age: 25+ years old.
Density: 5,000 vines per hectare.
Training System: Vertical trellised.
Pruning: Guyot.
 

Winemaking Notes:
Harvest: Mid-September, by hand.
Vinification: A 2.5-day maceration on the skins. Fermentation and malolactic occur in French oak barrels.
Aging: It rests on the yeasts (lees) for 6 months, then held 3 months in the bottle before release.
Production: 1,800 bottles annually.