| We wish we could offer this Italian gem | | | | right and a producer - like Giacosa - handles the |
| throughout the year but unfortunately limited | | | | vinification properly, look out! |
| quantities are made and it is usually sold out within | | | | Unoaked, this wine has a natural creamy weight |
| days of arriving in the United States. It is one of | | | | and texture about it that rivals many white |
| our favorite Italian whites for its food pairing | | | | Burgundies. The acidity is crisp and refreshing, and |
| versatility and elegance. Robert Parker even | | | | despite being stainless steel fermented, the wine |
| raves about the wine calling it his "favorite white | | | | has depth and character that makes it stand out |
| wine of Piedmont." While the 2006 vintage has not | | | | as one of our favorite spring and summer wines. |
| yet been rated, we believe it is as good if not | | | | However, don't over chill this little treasure as you |
| better than the 2005 vintage which received 93 | | | | will "chill out" the subtle nuances and refreshing |
| points from Mr. Parker - this after coming off | | | | acidity. Let it sit for approximately 10 - 15 minutes |
| back to back 90 point vintages. | | | | before serving so the true flavor profiles can |
| Arneis, a white grape varietal from Piedmont, is a | | | | express themselves. |
| temperamental grape. Arneis literally means | | | | A quick note on Bruno Giacosa: if you are not |
| difficult or stubborn and hence the grape was | | | | familiar with his name or his wines, he is one of |
| given this name due to its delicate skin and | | | | the best wine makers in all of Italy. |
| unpredictable nature. But when the conditions are | | | | |