I-yé

Langhe White

First vintage: 2020

I-yè is the fifth-generation son of the family; it was introduced with the desire to give something different from the local white wines.

By not doing any aging, it retains the primary scents of the grape on the nose: white flowers, citrus. In the mouth it remains very intense, rich and above all, minerality and savoriness stand out.

The challenge of planting Viognier in the hills of the area has paid off. Perfect as an aperitif, it goes well with fish, oysters and risotto. Excellent with blue-veined soft cheeses.

YO-YÈ

Langhe White

Viognier

100%

Grapevine	100% Viognier
Production area	Castellinaldo d’Alba – Roero
Land	Lemonous and clayey
Exposure / Altitude	southeast / 290 m
Breeding / Pruning	counter-espalier / Guyot
Planting density	5,000 vines per hectare
Yield per hectare	70hl
Harvest	Manual in mid-September
Vinification	Soft pressing; alcoholic fermentation in thermoconditioned Inox; maximum regime 17°; oxygen protection.
Refinement	6 months in stainless steel with periodic batonnages
Bottles per year	2.500
Pairings	Fish dishes, appetizers and first courses, vegetables au gratin, aged cheeses
Formats	0,75L

Download data sheet

Frequently Asked Questions

Curiosities and questions about Yo-yè Langhe Bianco and related concepts

The type of grape is like that of Vermentino with the peculiarity that in the Roero the sandy, dry hills curb its vegetative vigor, optimizing its ripening into golden clusters. Compared to Arneis, the cluster is much longer with larger berries, resulting in a lighter wine.

A cru, from the French verb croître (to grow), means “that which grows in an area,” and indicates a specific vineyard in a given geographic region from which a particularly high-quality wine is made.

The word cuvèe stands for a wine composed of the blending of several wines. By blending different wines, it is possible to balance the flavors and perfect the tastes expressed by the various crus.

The term guyot is named after its originator, Dr. Jules Guyot, who in the mid-19th century gave birth to this vine training system. Guyot at Cascina del Pozzo is the simple one so with only one head of fruit. On red wines we leave 6 to 8 buds depending on the vigor of the plant and a single spur of 2 buds for the following year. This leads to more quality and less quantity.

Batonnage is a technique used to stir a fermenting wine that will then move on to barrel aging. The action brings the lees, that is, the yeast residues necessary for alcoholic fermentation, to the surface. Batonnage is traditionally carried out with a bâton or “stick.”

Tonneaux, from the Latin word “tunna,” means “cask” or “vessel.” These are wooden barrels, originating in the Bordeaux area of France, spread throughout the world, used for aging wine.

Vineyard: Monticelli

Pairings

Crustaceans

Yo-yé pairs well with shellfish. The following are some classics that are well compatible with this label:

Crustacean Smoke
Crustaceans with steamed vegetables and citrus mayonnaise
Seafood Paella

Avocado and shrimp spaghetti
Guazzetto prawns
Paccheri with langoustine and shrimp cream sauce

Fish starters

Lo Yo-yè is also ideal with fish dishes. The following are some examples:

Spaghetti with clams
Steamed Ravioli
Calamarata
Seafood risotto

Linguine shrimp, zucchini and saffron
Mezze maniche with tuna
Spaghetti allo scoglio

White meats

Lo Yo-yé is also good with white meats. The following are some examples:

Chicken cutlet
Turkey rolls
Chicken cacciatore
Roll in chives

Veal escalopes with lemon
Pizzaiola-style turkey strips
Veal burgers with spinach

Lorenzo

“In this meadow is where there was a little white donkey that always came to greet us, and when we were here he was always with us, he used to hang around here, we used to give him a little bit of grass every now and then … in fact he became the mascot and we put him on the label.”