The delicately round Arneis is done in parts, first to add acidy to the low-acid grape, second adding ripeness, and final for a light skin contact. Arneis, vinified naturally, is usually more reserved on the nose but shines on the palate. Allow a little air in and the wine will open and reward you with a flavorfully deep pairing for any north Italian fare. 

Pairing: Orecchiette with hazelnuts and sage, Long Island corn pudding

Grape: Arneis 

Soil: mainly sand with some clay and loam

Viticulture: Certified organic