The stylistic choice made by Poderi Gianni Gagliardo is very reminiscent of that made by many vignerons in Burgundy. Here the Chardonnay is aged for a long time on its fine lees, kept in constant movement through repeated manual interventions. In the case of this Roero Arneis, after a particularly soft pressing and fermentation in stainless steel at a controlled temperature, the wine is aged on the lees, and they are constantly kept in motion so that they release persuasive aromas and scents. Compared to those produced by its transalpine cousins, this Piedmontese white is fresher and more fragrant. In fact, it avoids malolactic conversion, preserving the natural acidity of the grapes. The result is a wine of great pleasantness that plays on the tones of fresh fruit, from peach to pear and apple.