Growing location: Roero, Piedmont, Italy.
Classification: D.O.C.G. White
Grape-variety: 100% Arneis
Yield: 6 tons/ha
Vinification: pressing with oxygen-free cryomaceration at a low temperature. The fermentation takes place in steel at a controlled temperature, with the must remaining for four months on the lees, which are stirred continually. The wine is then filtered, undergoes cold stabilization, and is ready for bottling in spring.
Bottle ageing before release: 6 months in the cellar.
Alcohol: 13 %
Residual sugar: 3.2 g/l
Total acidity: 6 g/l
Dry extract: 20 g/l
Appearance: light straw yellow with greenish highlights; bright.
Nose: very intense and decidedly fine, with fruity, green and tropical hints reminiscent of pineapple and grapefruit, and a real explosion of aromas.
Palate: good structure, soft and markedly crisp.
Bottle sizes available: 75 cl
Best served at: 8-10°C (46-50°F)
Roero Arneis tends to be a good match for fish and white meat dishes, and aperitifs whatever the season. It loves pasta with oil and chilli, and fragrant spices.
Fish: sardines, anchovies and mackerel, oysters and shellfish in general.
Meats: chicken, ham, veal.
Cheeses: fresh, such as ricotta; excellent with mozzarella.
Other: pasta, ravioli, Italian starters.