Questo vino
Vineyard and terroir
The grapes come from hills around Alba in both the Langhe and Roero. Blending these native varieties reflects a local tradition. The vines are Guyot-trained and yield approximately 60 hl/ha.
Grapes
Predominantly Barbera, with Nebbiolo. Barbera supplies fruit while Nebbiolo contributes structure.
Vinification
Both varieties are harvested late, destemmed and gently pressed. They ferment separately in temperature-controlled steel tanks and remain on the skins for approximately 15 days. After alcoholic fermentation, the retained warmth of the new wines encourages spontaneous malolactic fermentation. Slight overripening leaves a small amount of residual sugar.
Ageing
The Barbera portion ages for 1 year in a large Slavonian oak barrel before blending with the Nebbiolo. The rest of the wine remains in steel or concrete tanks until the final assemblage. Arpàss needs approximately 2 years to achieve aromatic and flavour balance.
Technical data
Alcohol: 13–14% vol.
Tasting profile
Deep ruby red with purple highlights. The nose combines black and red fruit with spices. The palate is warm, velvety and full-bodied, with a mild woody note from ageing. Soft tannins and good acidity balance the characteristics of the two varieties.
Serving and pairing
Serve at 18–20 °C. Pair with pasta in richly flavoured sauces, red meat, boiled or stewed meats, and mature cheeses. Cellaring potential is up to 8 years, depending on vintage.
Label / history
Arpàss means “to return” in Piedmontese. The wine revives the older Langhe practice of combining varieties rather than invariably vinifying them alone, bringing Barbera’s fruit together with Nebbiolo’s structure.
