Once nearly lost to history, Arneis earned its nickname as the "cheeky rascal" for being notoriously difficult to grow – a grape that refused to behave. But in the Roero hills of Piedmont, it found its groove. These days, it’s celebrated as the "white Barolo" – not because it’s heavy, but because it shares a noble origin and a flair for elegance with its red Nebbiolo cousin. Villadoria’s take is lively and textured, with notes of pear, apricot, almond blossom, and a gentle hint of fennel or anise. There’s a touch of richness, but always balanced by bright acidity and a mineral finish that keeps things crisp and food-friendly. The best pairing would be with one of our most popular dishes at Moura - grilled seabass, with creme de fromage au herbs, sauteed mixed veg and salsa vert.