The Brovia Arneis is normally harvested in mid-September, briefly macerated on its skins, and then fermented for two or three weeks in tank before its time aging on its lees. For the variety, there is great texture here as well as layer upon layer of flavors that lean toward quince, green almond, white pepper, mint and salty mineral. The key here is the richness is balanced by the kind of natural acidity only old vines grown on an austere site at altitude can provide.

Always a slow starter, the 2024 is only now rounding into form and probably reach its peak around this time next year and continue to improve for three or four more years going forward—not the usual scenario for a bottle or Arneis, eh? Put another way, along with Vietti’s, whose production of Arneis dwarfs that of Brovia’s, Deltetto’s San Michele, Cornarea’s and the Giovanni Almondo Bricco Ciliegie, this is considered the best Arneis in the business proving its mettle by turning up on every top-notch wine list in the Langhe. And, maybe if you’re game, on yours at home too!

But, with only 4,500 bottles are produced annually, it’s availability in the export market is seasonal at best and, at worst, there’s none at all! Very highly recommended.