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 (15-17 °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.
Intense straw-yellow with greenish highlights. On the nose, the bouquet conjures up exotic fruit, ripe pears, hawthorn blossom, and acacia honey. Soft, sweet and nicely mouth-filling on
the palate, with a crispy fresh and flavour finish.
Served chilled it is a great aperitif. It is also ideal with fish hors-d’oeuvres, light starters, risotto and pasta.