Monchiero have expanded their portfolio from Arneis and Nebbiolo to Gavi and their ability to find the innate richness of the grapes they grow is in evidence. Greenish tinge, aromas of white currants, maybe pollen and parsley, good rounded spicy freshness. Somehow we think this is the perfect aperitif wine, but also maybe pate and smoked fish would be very compatible.

Two vineyards, two territories. Monbirone, with its hard and limy - almost chalky - soil, where just two drops of water are all it takes for the ground to become as slippery as soap; a vineyard that is as heavy to work and hard to mould as the Monchieros themselves, but is ideal for bestowing structure, power and grandeur on the barbera variety. And the light and dry, sandy soil of Tanon, which seems to have been specially designed to bring out all the fragrance and appeal of Arneis, and is as warm and friendly to work with as the Carbones.

The setting up of the Monchiero Carbone winery can be traced back to the many members of both families who earned their livelihood as vine-growers in the past. The Monchiero Carbone approach is quite different. They believe in keeping alive the local culture and history handed down to them through the generations, in seeking to raise awareness of the quality of small volume productions, in diversity, and in wines which are produced on single hillsides or even on single small plots of land, and are capable of stirring unique emotions.