Well typically Roero Arneis is rather light, the soils tend to be sandy. Nice floral notes, touch of typical bitter mineral/almond on the finish, fresh and bracing wines. A fine aperitif wine and very suitable for lighter dishes, the good acidity will stand up to oil or light cream sauces as well. It's a particular good pairing for vegetables or veal that are prepared with a touch of ol or cream.

The Vermentino I am not familiar with. There are really 2 vermentini, the Sardinian/Corsican lemon fresh version and the Tuscan or Southern French versions, where the grape is known as Rolle, that are decidedly more peachy and have more of an obvious richness, that is usually hidden by the high acid of the island versions. Either way this is a pretty natural match for seafood and shellfish.