Roero Arneis D.O.C.G.
The soil is composed of limy and clay marls, with outcrop of sand.
Production per hectare 9 t. Manual harvest.
The grapes are partly pressed at arrival in the cellar, while another part undergoes to a light cold maceration at 10° C for about ten hours.
The alcoholic fermentation takes places at 18°C.
Refined in stainless steel tanks, on fine lees, for 3 months, with weekly “batonnage”.
Intense, with wildflowers and white-pulp fruits.
Fullbody, pleasant, sapid and with a good acidity that enhances the fruity notes.
Shellfish, fish, appetizers and pasta.