# Camestrì Roero Arneis (2025)

- **Producer:** Marco Porello
- **Colour:** white
- **Type:** still
- **Grapes:** Arneis
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €15
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** pear, peach, apricot, blossom, lemon, grapefruit, cream, almond, honey

## About this wine

Marco Porello is a benchmark producer in the Roero region of Piedmont, Italy. The estate has been family-run for generations, focusing on expressing the unique sandy soils of Roero. The 'Camestrì' vineyard is situated on steep, sun-drenched slopes, which provide optimal ripening conditions for the native Arneis grape. This wine represents a classic expression of Piedmontese white winemaking, showcasing the potential of a grape that was once nearly extinct but has found its true home in the sandy hills north of the Tanaro River.

## Interesting facts

- Arneis was historically known as 'Barolo Bianco' because it was planted next to Nebbiolo to distract hungry birds.
- The Camestrì vineyard features steep slopes with sandy soils that contribute to the wine's intense aromatic profile.
- Weeding is done 100% mechanically without any chemical weedkillers to protect the local ecosystem.

## Food pairing

Roero Arneis is highly versatile due to its vibrant acidity and medium body. It pairs beautifully with delicate seafood, white meats, and dishes featuring fresh herbs or light cream sauces. The wine's subtle almond and stone fruit notes complement the sweetness of shellfish and the savory qualities of cured meats.

## Wine making process

The grapes for Camestrì are harvested entirely by hand, typically in early September, to ensure optimal freshness and fruit integrity. In the vineyard, sustainable practices are paramount: weeding is strictly mechanical without the use of chemical herbicides, and sprays are kept to an absolute minimum. In the cellar, the grapes undergo gentle pressing followed by temperature-controlled fermentation in stainless steel tanks to preserve the vibrant primary fruit aromas and crisp acidity. The wine is aged on its fine lees for several months before bottling to add texture and complexity.