Luigi Bianco Vino Frizzante Bianco


Demarie winery carries on the traditions of classic winemaking in the Langhe region, while at the same time experimenting and pushing the envelope. This exciting new wine showcases their passion to grow and evolve.

Luigi is a “fun” wine, naturally sparkling, authentic and energetic.

Made with white indigenous grapes of production area, “Luigi” is a Pét-Nat, short for the French term Pétillant Naturelle, known also with the name Méthode Ancestrale, because it is believed to be a very ancient style of winemaking.

Unlike Metodo Classico, Pét-Nat undergoes a single fermentation: it is bottled during alcoholic fermentation, when not all of the natural sugars of the grapes are yet exhausted. In this way the carbon dioxide produced by the end of the fermentation gets trapped in the bottle, giving its sparkliness to the wine.

In Luigi the sediment remains in the bottle, making it turbid, protecting it naturally and giving it a more intense flavor.

To taste it fully, we suggest you turn it over gently, so as to bring the sediment into suspension and make the wine cloudy, or cool the wine in a vertical position and pour it gently to prevent the sediment from falling into the glass.

Tasting Notes

Vine: white indigenous grapes of production area.

Colour: bright with shades of straw yellow and gold reflections

Bouquet: orange blossom, mandarin peel, fresh bread, and white flowers

Flavour: lively and fresh with fine & delicate bubbles. Floral, pleasant citrus and bread crust notes

Serving temperature: 8-10 °C – 47-50 °F.

Serving suggestions: A fun and versatile food wine. The bubbles make it perfect for fatty foods and salty foods like potato chips. It is suitable for many courses: light dishes, Asian cuisine, burgers and “fish and chips”.

Best drunk: up to two years after the vintage year.

Vinification: Spontaneous fermentation with native yeast in steel tank, bottled before fermentation is completed with naturally occurring carbonation and sediment.


Arneis is a white grape vine very ancient, originary from Piedmont.

Roero Counts, feudatories of the homonymous area, brought with them some vine shoots from Basso Monferrato in their new feudal territories.

From XV century in fact we found this vine especially in Roero area and some sources link his name to the latin term Renexij, after the name of Renesio hill, behind the town of Canale.

After many centuries of popularity, this varietal was heavily hit by the wine crisis and depopulation of the countryside that occurred during the inter-war period.

Towards the end of the 1960s, Arneis was nearly lost, cultivated in only a few rows within Nebbiolo vineyards because the sweetness of its fruit attracted hungry birds, keeping them at bay from the more remunerative Nebbiolo.

It was thanks to the entrepreneurial know-how of a small group of producers, who realised that a good white wine among so many reds was necessary to the area, that Arneis was saved from extinction and production recommenced.

Part of Arneis’ recent success is undoubtedly due to careful selection of clones which has significantly improved its quality.

Until a few decades ago, in fact, Arneis vines tended to become deformed – probably giving rise to the name of the vine itself, which, in local dialect signifies a madcap or capricious person.

In the dry sandstone of the Roero, soft, permeable soils where the layers of sand are interspersed with marl, the Arneis acquires subtle and elegant aromas reminiscent of white flowers and fresh fruit.

More recently, Arneis was transferred also to the most friable and sandiest lands of the Langhe.

This movement gave origin to two DOC: the first one is located on the left side of the Tanaro river and is called Roero Arneis DOCG, the second takes the name of Langhe Arneis DOC.


Luigi Bianco Vino Frizzante Bianco


Production area: Municipalities of Roero

Farming: traditional – guyot

Kg of grapes per hectare: no more than 100 quintals/hectar

Max wine liters per hectare: around 7.000 liters

Chemical Analysis

Alcohol vol. (%): 13 %

Sugar rate: < 4 g/l

Total SO2: < 100 mg/l

Total Acidity: 5,2 g/l