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Winery: I Carpini
Territorial Barbera from a mixed vineyard, aged in steel and bottle. Cherry, marasca, jam, spice, and balsamic. Fresh, savory, well-structured. Ideal with cured meats, legumes, hearty pastas, and fish stew.
By Alessandra S. on 29 March 2023 :
By Raffaella C. on 31 July 2020 :
By Raffaella C. on 31 July 2020 :
By Piera F. on 29 July 2020 :


Organic Arneis from the Roero DOCG. Fresh, savory, structured with fruity and herbal notes. Ideal with appetizers, steamed fish and fresh cheese.

An elegant, saline organic white wine that captures the authentic identity of Roero
Made from 100% Arneis grapes grown organically, this wine comes from the hills of the Roero DOCG, where sandy and calcareous soils give the wine greater salinity and structure than in other areas. Fermentation takes place in temperature-controlled steel tanks, followed by aging in steel to preserve the grape’s aromatic purity.
Pale straw yellow in color. The bouquet is fresh, delicate, and slightly herbal, with hints of white-fleshed fruit. On the palate, it is dry, savory, and persistent, with enhanced structure and a clean, refreshing finish.
Excellent with fresh cheeses, white meats, steamed fish, and fish appetizers.
Weinkellerei: La Zerba
Bio-Gavi aus der Amphore mit Schalenkontakt. Goldgelb, intensiv, tiefgründig und terroirbetont. Perfekt zu Sushi, rohem Fisch und Frischkäse.
Weinkellerei: Le Masciare
Weinkellerei: Le Masciare
Weinkellerei: Orzan
Weinkellerei: Orzan
Weinkellerei: La Zerba
Bio-Gavi aus alten Reben. Kaltmazeriert, intensiv, mineralisch. Anis, rosa Grapefruit, Birne. Perfekt zu Rohfleisch und Fisch.
Weinkellerei: Bagolar
Weinkellerei: Montenigo
Weinkellerei: Reverdito
Weinkellerei: Herdade Dos Lagos
Weinkellerei: Zanotelli
Weinkellerei: Fontecuore
Weinkellerei: Orzan
Frische, aromatische Ribolla Gialla, im Stahltank vergoren und in der Flasche gereift. Glyzinie, Apfel, Pfirsich, feine Gewürze. Markante Säure, trockener, klarer Abgang. Ideal zu Fischvorspeisen, Salaten, gegrilltem Fisch und würzigen Gerichten.
Weinkellerei: Antonio Lopes Ribeiro