Negro Angelo e Figli Roero Arneis Perdaudin 2022 white

Negro Angelo e Figli Roero Arneis Perdaudin 2021 is a refined expression of one of Piedmont’s most characterful white grapes, Arneis. Sourced from historic Roero vineyards once known as Podere di Audino, this Riserva-style bottling captures the delicate balance between floral elegance, mineral tension and textural richness. It is a wine for those who appreciate subtlety, precision and a strong sense of place.

Tasting Notes
In the glass, Perdaudin shows a luminous straw-yellow color with greenish highlights, signaling freshness and youthful energy. The bouquet is finely floral and lifted, with notes of white blossom, acacia and chamomile, layered over ripe pear, white peach and a hint of citrus zest. Subtle undertones of almond, fresh herbs and chalky minerality add depth and complexity. On the palate, it is both juicy and precise: a core of crisp stone fruit and citrus is wrapped in a gentle, creamy texture gained from extended lees contact. The mid-palate has a delicate spiciness and savory edge, while the finish is long, dry and distinctly saline, echoing the calcareous, shell-rich soils. Enjoy it now for its vibrancy and perfume, or cellar it for 3–5 years to develop more honeyed, nutty nuances and greater complexity.

Production
The Roero hills of Piemonte provide the ideal setting for Arneis: sandy soils of ancient oceanic origin, rich in fossilized seashells and limestone, lend the wine its characteristic finesse and minerality. Grapes for Perdaudin are harvested in September at optimal ripeness, then gently pressed to preserve the grape’s delicate aromatics. Fermentation and aging take place in stainless steel, where the wine rests on its lees for around seven months, with periodic bâtonnage (stirring of the lees). This careful work enhances texture, mouthfeel and aromatic complexity while maintaining the grape’s natural freshness and purity.

Food & Serving
This Roero Arneis is a versatile food partner, pairing beautifully with delicate fish and seafood dishes such as ceviche, grilled sea bass, scallops or seafood risotto. It also shines alongside vegetable-based cuisine—spring asparagus, risotto with herbs, vegetable tempura—and mild to medium cheeses, especially fresh goat’s cheese or young robiola. Serve well-chilled but not icy, ideally at 8–10 °C, to allow the floral and mineral nuances to emerge. Decanting is not essential, but pouring the wine into a carafe 15–20 minutes before serving can help it open up, especially in its youth.

Producer
Azienda Agricola Negro Angelo e Figli is one of Roero’s historic benchmark estates, with roots in Piedmontese viticulture dating back several generations. The Negro family has played an important role in preserving and elevating Arneis, helping to transform it from a nearly forgotten local variety in the mid-20th century into one of the region’s most respected white grapes. Working closely with the unique sandy, calcareous slopes of Roero, the estate is known for precise, terroir-driven wines that combine tradition with thoughtful, modern vineyard and cellar practices. Their Roero Arneis bottlings, and Perdaudin in particular, are widely regarded as reference points for the appellation.

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