Differences between nearby terroirs are often hard to see for the untrained eye. From Barbaresco and its Nebbiolo landscapes to Guarene it is at most three kilometers as the crow flies. And yet in the latter the great red grape of Piedmont plays only a subordinate role. Arneis, a lesser-known but highly interesting white variety, takes the lead there.
The reason for that is the small river Tanaro that separates the two villages. It may look insignificant, but it has relevant effects on the wine-growing culture of the two zones. Barbaresco is therefore foggier and cooler than Guarene, which causes the grapes — ideal for Nebbiolo — to ripen more slowly. In addition, the soils in Barbaresco contain somewhat more limestone, whereas in Guarene the sand content is higher — which in turn provides perfect conditions for Arneis.
Eugenio Bocchino uses this to finally add a white interpretation to his high-class range of reds. To give the Arneis — a variety notoriously prone to lacking sufficient acidity — enough grip and structure, he leaves about 30 percent of the grapes on the skins for a week. After that the wine finishes fermenting and then spends roughly six months in stainless steel before being bottled unfiltered.
The result is taut and direct, mineral and vertical on the palate. Aromatically, Eugenio’s Arneis suggests notes of herbs, flowers, citrus and peach.
Technical Sheet
Grape Variety: 100% Arneis
Vineyard: Approximately 25-year-old vines in Guarene, growing at 200 meters above sea level in sandy and clay soils
Harvest: By hand
Fermentation: Spontaneous | wild yeasts, no temperature control, 30% of the grapes fermented on the skins
Aging: In stainless steel tanks
Filtration: None
SO₂: < 50 mg/l
Alcohol Content: 13% vol
Closure: Natural cork
Serving Temperature: 10–12 °C
Optimal Drinking Window: From now until 2030
Volume/Price per Liter: 0.75 l / €27.37 per liter
Membership: Renaissance des Appellations
Philosophy: All winemakers listed by Vinonudo work their vineyards using compost, organic fertilizers, and natural preparations, and avoid the use of herbicides, pesticides, and synthetic fertilizers.
