The sunnier and more ventilated areas of the Monferrato hills are perfect for Viognier, and 2024 sees the first vintage of Alasia Viognier, produced from approximately 1 hectare of vines. Grapes are hand harvested and kept cool overnight to maintain freshness and aromas. The must stays on the fine lees for 2 days, then fermentation takes place at a controlled temperature (17 / 18C) for 20-25 days. The wine is racked twice following fermentation and remains in stainless steel for 6 months before bottling.

Delicate aromas of stone fruit, white flowers and a touch of white spice. Appealing apricot characters on the palate, lean and linear with fresh acidity and minerality on the finish.

A lovely match for seafood, poached salmon and perhaps pork chops served with lightly spiced or creamy sauces.