Cantina d’Arcy started in 2019, when Tom and his pal Philine Isabelle Dienger signed a lease on 1.2ha of Barolo's 'Preda' Cru, dividing the vines between them. After persuading enough people to pre-purchase his as yet unmade Barolo, Tom produced his first vintage from the 2020 harvest. Inspired by local winemaking tradition, Tom uses open-top containers, wild yeast fermentations and large barrels to craft open and inviting wines. "My favourite ever wines, from Domaine Leroy and Soldera, are all immediately generous and intellectually stimulating – so I asked myself what I had to do with Nebbiolo to get that kind of experience," he says.

Predominantly from Bricco San Pietro in Monforte d'Alba.