Roero Arneis D.O.C.G.

Grape variety: Arneis

Production zone: Priocca and Castagnito at 250-350 m a.s.l.

Soil: medium-textured marl with clay mixed with chalky banks.

Surface: about 2 hectares.

Harvest: hand-picked into baskets towards beginning/middle of September.

Vinification: soft-pressing; fermentation in steel tanks at a controlled temperature.

Ageing: about 6 months in steel tanks and then in the bottles in underground cellar with controlled temperature until it is put up for sale.

Organoleptic characteristics: straw yellow with delicate reflections; intense perfume with floral and lemonina grass notes; fresh flavor, crunchy and juicy with reminiscent sensations of white peach and rennet apple.

Food pairing: the wine with a good freshness and intensity goes well with foods that have a fair amount of fatness and a good sequence of aromas, for example: fried anchovies and aioli sauce, amberjack and avocado tartare, salmon marinated in teriyaki sauce, risotto with raschera fondue and hazelnuts, tajarin with white truffle, finanziera.

Serving Temperature: 10–12°C (50–54°F).

Storage: horizontally in places with constant temperature if possible. Ready to drink and can be cellared for 4-5 years.

Bottle sizes: 0.75 L