This natural Piedmont white is really interesting. It’s a blend of several local varieties, fermented on skins for a month using native yeasts in barrel. Then the wine is pressed and returned to barrel for a year. No sulfur dioxide is added at any stage, and total SO2 is 13 mg (which means the bottle still has to be labelled ‘contains sulfites’; this level is the naturally occurring one).

Varieties used are traditional local ones:  Riesling, Verdea, Bosco,  Timorassa and Moscatella.

Cascina degli Ulivi A Demûa Duemiladiecci Bianco 2010 Monferrato, Piedmont, Italy
Bronze/orange colour. Fine expressive nose of herbs, tea, melon and peaches. The palate is rich but dry with grainy structure and lovely pear and apricot fruit. Lovely balance and grip here. Some warm spicy notes, too. This wine has amazing depth and intensity, showing richness and concentration of flavour. 94/100 (£20.99 Ottolenghi)

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