Roero Arneis D.O.C.G.
Production zone and characteristics
The grapes come from the hills of the Roero, known for the spread of this indigenous variety.
Yield per hectare
About 70 hl.
Grapes are harvested by hand and then directly very soft crushed. Fermentation takes place at low temperature without contact with the skins in order to emphasize the aromas and characteristics of the grape variety.
No aging is foreseen. A vintage wine, it is ready for bottling at the beginning of the year after harvest.
Straw-yellow colour. The bouquet is characteristically grassy and slightly bitter. On the mouth, it is dry, appea- ling and harmonious.
Perfect with low fat appetizers, oysters, seafood and fish in general.
8 – 10 C°.
11.5-13% Vol., according to the vintage.