Langhe Doc Bianco
Arneis, Sauvignon, Viognier
Marly soil packed with lime and sand
Exposure and altitude
West/south-west - 400/800m asl
Guyot 4.000 plants/ha
Vinification: after soft crushing, the must is immediately separated from the skins and refrigerated, followed by static clarification. The fermentation is then carried out at a controlled temperature (18-20 °C).
Ageing: in stainless steel tanks for 1 year on its yeasts.
Served chilled it is a great aperitif. But it is also ideal with fish-based hors-d’oeuvres, light starters, risottos and pasta dishes.