Roero Arneis "Bricco delle Ciliegie" 2025

Giovanni Almondo's Roero Arneis Bricco delle Ciliegie is made from grapes grown in the single vineyard Bricco delle Ciliegie in Montà d'Alba.

When the world thinks of Roero Arneis DOCG, this wine undoubtedly comes to mind. Historically considered one of the best expressions of the grape variety, it enhances all the saline characteristics linked to the sandy origin of the Roero soils. On the nose and in the mouth, hints emerge

The Winery: Giovanni Almondo

After graduating in Agricultural Sciences in 1980, Domenico Almondo gave the impetus towards quality viticulture to the small family farm located in Montà d’Alba, home to the Almondo family since the 14th century. Domenico understood from a young age how the acidic sandy variety of the Roero soils of Montà could give him unique Arneis wines, characterized by fascinating savouriness, elegance, and personality. All the vineyards are personally cultivated by Domenico and his sons Stefano and Federico; the 18 hectares of property are all within the municipality of Montà d’Alba, but thanks to the differences in the formation of the Roero soils, they can boast entirely different characteristics:

The northern soils, at an altitude of approximately 320-350 meters, are composed of sands of marine origin mixed with more recent alluvial deposits, and are often interspersed with clay veins rich in mineral salts, which is why they are destined for the cultivation of white grape varieties, mainly Arneis and a small part of Riesling;

The southern soils, at an altitude of approximately 250-320 meters, have an older sandy formation. They are of marine origin, with many species of fossil molluscs. These soils, richer in mineral elements, are ideal for fruity, delicate, and saline red wines. When this matrix merges with loamy soil, richer in clay and more calcareous (which originated from a deeper and older marine seabed), the ideal pedological conditions are created for structured red wines, such as Nebbiolo.

The winery was totally renovated in 2015 and today combines technology and tradition: after the entirely manual grape harvest, the baskets are kept in a temperature-controlled room, followed by a slight pressing. Fermentations take place in stainless steel tanks with temperature control, and all cellar work involves the use of inert gas.

The Almondo company has undoubtedly succeeded in enhancing the characteristics of the Roero soils, giving its wines a style characterized by great aromas, freshness, and minerality.