A riot of fruit greets you when you swirl the glass, with ripe pear, grapefruit, crunchy green apple and peach. Floral notes of orange blossom and lilac mingle in the background with a distinctly flinty minerality and a waft of smoke.
Mouthwatering and pure on the palate, with beautifully integrated fruit, led by green apple, pear, and white peach. The savoury minerality persists on the long, dry finish, along with hints of dried herbs and chamomile. This is a complex, elegant white that deserves to be savoured!
Flavours of ripe pear make this a perfect match for pork, but this would also pair beautifully with a spinach and walnut salad or mild, creamy cheeses.
Aromas and Flavours
A romantic picnic in the orchard, with your partner and their favourite white wine.
As refreshing as aromas come, the smell of grapefruit is purely invigorating.
From Granny Smith to Red Delicious, apple makes for a delightfully crisp aroma.
Fuzzy peach candies, or real-life fuzzy peaches fresh from a fresh B.C fruit stand.
Remember playing with pebbles as a child and giving them a lick out of curiosity?
Handling and Serving
2022 - 2025
There are surprises to be discovered in even the most well-known and critically acclaimed wine regions of the world: special terroirs, forgotten winemaking techniques or styles, and unique indigenous grapes. It's these types of finds that make exploring the world of wine endlessly interesting, so we're thrilled to share our latest discovery with WineCollective members: Nino Costa's brilliant Roero Arneis. Nino Costa's home region of Piedmont is no doubt best known for producing some of Italy's most beloved and famous reds in the form of Barolo and Barbaresco. And while red wine production certainly dominates the region, there are a handful of fascinating whites that are rarely exported. One such grape is Arneis, whose name means "little rascal" in Piedmontese because of how challenging it can be to grow. Nino Costa's Roero Arneis 'Sarun' comes from the highest-elevation plot on his farm, and is vinified in stainless steel before aging for six months on lees. It's complex, textured, and expressive, and we hope you'll be as delighted as we were to uncover this rare gem! Enjoy at about 12 C over the next 3-5 years.
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