Roero Arneis DOCG
Langhe and Roero
Clayey marl and calcareous sand soil
Exposure and altitude
West-east- 250/350m asl
Guyot 4.000-5.000 plants/ha
Mid of September
Vinification: the grapes are taken to the winery in boxes, and immediately undergo soft pressing, with separation of the free-run juice from the skins. The must is then transferred into heat-conditioned stainless steel tanks, where – after chilling and static racking – it ferments at a low temperature (18 °C). At the end of the fermentation, the wine is stored at a temperature of 5 °C to avoid the malolactic fermentation.
Ageing: the wine refines in steel for 4-5 months at a low temperature, left on its fine lees to increase its aromatic complexity and fullness on the palate. Then, after cold stabilization, it is bottled before the summer.
Served chilled it is a great aperitif. It is also ideal with fish hors-d’oeuvres, light starters, risotto and pasta..