Arneis/Cortese/Sauvignon Blanc/Favorita/Vermentino. The name "Arcese" is a whimsical mash-up of Arneis and Cortese, historically the main base of this field-blend white. Cortese and Arneis are classic Piemontese varieties, in Gavi and the Roero hills respectively; also native to Piemonte, Favorita flies under the radar and is generally used in blends for its bright, citric tang; Vermentino and Sauvignon Blanc are much less common here.
The different varieties are mainly co-planted and thus are co-fermented. They are destemmed and gently pressed, then fermented spontaneously with indigenous yeasts in concrete tank without sulfur. The wine goes through malolactic fermentation and ages on its lees for up to a year in concrete tank. It is bottled unfiltered with a small amount of sulfur and residual sugar, allowing for a final bit of fermentation that adds a spritz of CO2 upon opening of the bottle.