Aloi

Aloi draws from the nineteen municipalities of Roero, the Piedmontese denomination on the left bank of the Tanaro where Nebbiolo takes on a different physiognomy from that of the Langhe. Here, the grape yields structured reds that require about twenty months of aging before revealing themselves, with an alcohol content that the regulations set at at least 12.5%. From the same territory comes Arneis, the white grape that has made Roero as famous as its reds: a variety from which crisp wines and nervous sparkling wines are derived, playing on the minerality that the sandy soils of the area can impart. Aloi works with this dual soul—structured red and tense white—without forcing the hand, allowing the terroir to dictate the measure. It is an interpretation where precision counts more than rhetoric, and where every enological choice seems designed not to overshadow the voice of the place. The winery is not open to visitors.

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