The pre-eminent growing area for the arneis grape is the Roero, the area of magnificent hills on the left bank of the Tanaro river. Here, the calcareo-siliceous soils encourage the development of perfumed, elegant wines.
After a gentle pressing, the must is given a cultured-yeast fermentation for some 10 days at 16-18°C.

A final crucial step is a brief maturation in the bottle to further improve the structure of the wine and the complexity of its bouquet.