The Roero is one of the most fascinating winegrowing areas of Piedmont, set on the the left bank of the river Tanaro, facing the Langhe.
It includes a unique landscape, characterised by sandy hills, woodland, truffle grounds and natural canyons (the rocche) which form a distinctive terroir rich in biodiversity.

The area

The climate is temperate continental, with hot summers, cold winters and excellent temperature swings, ideal for slow, complete aromatic ripening of the grapes.
The sandy soils of Roero — lighter than those of the Langhe and Monferrato — give the wines elegance, aromatic finesse and a pleasant immediacy.

Roero is the home of Roero Arneis, one of the most iconic whites of Piedmont, and of the Roero Rosso, a fine, fragrant expression of Nebbiolo.

What is the Roero wine district?

The Roero DOCG, recognised in 2004, covers 23 municipalities in the province of Cuneo, including:

• Canale, Vezza d'Alba, Montà, Corneliano d'Alba, Baldissero d'Alba, Castellinaldo, Priocca, and part of the areas of Alba and Bra.

The appellation's main types:

Roero Arneis DOCG

• Still white made from the grape Arneis

• Versions: base, Superiore e Sparkling wine

Roero DOCG Rosso

• Nebbiolo as a single variety

• Versions: base e Riserva

Characteristics of Roero Wines

Roero Arneis

Colour: Bright straw yellow
Aromas: Pear, peach, aromatic herbs, white flowers, almond
Palate: Fresh, elegant, mineral, with the typical slightly bitter finish

Roero Rosso (Nebbiolo)

Colour: Luminous ruby
Aromas: Red fruit, rose, violet, light spices
Palate: Fine, silky tannin, vivid freshness, excellent elegance

Typical Grape Varieties of the Roero

White Grape

• Arneis (the signature grape variety)

• Encouraged to a small extent

Black Grape

• Nebbiolo

• Barbera (for Roero DOC, not DOCG)

Why choose a wine from the Roero?

• For the aromatic finesse unique to Arneis

• For Nebbiolos softer and fresher compared with Barolo and Barbaresco

• For value for money excellent value for money

• For food-friendly wines, perfect with Piedmontese cooking, starters, white meat, fresh cheeses