The origin of this wine’s name would seem to derive either from the dialect word for a person with a mischievous, bad-tempered or even dissolute character, or from the 15th-century name of the hill (‘Bric Renesio’, or ‘renexij’) situated behind the town of Canale, where the vine was cultivated at the time.

Thanks to the soil of these hills – a soft and permeable terrain with sandy layers alternating with marl – Arneis wine acquires a bouquet of fine and elegant white flowers with fruity notes including apple, peach and hazel. Of a brilliant hay yellow with light green highlights, it is dry and slightly acidic on the palate.

There is also a ‘passita’ (aged) version with lovely perfumes of honey and dried fruits, which is an ideal wine to accompany desserts. 

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Descrizione immagine
Descrizione immagine

Production area: Castagnito, in the Roero

Altitude: 350 mt.


Exposure: South east


Earthly: Clayey sandy

Vineyard:100% Arneis

Processing: Soft crushing, cold maceration, fermentation at a controlled temperature of 18-20°c, light clarification,cold stabilising, sterile filtering for bottling.


Sugar: 3,0 gr./lt.

Acidity: 5,30 gr. / lt. 


Pale straw yellow

delicate nose with grassy overtones;rounded

dry taste, with a nice sharp streak and bitterish finish.  

Serving temperature:             8-10 ° C            

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We recommend this wine with: Appetizers 
In conjunction with: Appetizers, Meats little spicy cheese feschi, Crustaceans



100gr. Fave decurticate fresh
half an onion
Extra salt and pepper to taste
1 potato


Parmesan cheese 59 gr.

1 egg

Fry the onion in julienne with extra V.
Add the beans and simmer until cooked with broth
Blend with immersion blender add salt and pepper and keep warm.
Boil the potatoes, reduce it to pure 'add egg parmesan cheese salt and pepper, made ​​croquettes pass them in bread crumbs and fry in hot oil seeds.
Put the cream in a bowl of beans and place the potato croquette.

The pairings and recipes have been kindly provided by our Chef Massucco Gabriella School graduate in 1996 from the School of Hotel Barolo. He began his profession in restaurants in the area as the County and the center of Neive Priocca and I eLuna Guarene. Since June of 2008, the first chef at the family restaurant in the vineyards and Massucco cellar Vigne e i Falo Massucco. 

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