Roero Arneis Docg
To the left of the river Tanaro is the larger Roero area, 19 villages with hills similar to the Langhe, but often more rugged and steep, real earth cones that make the most difficult terrain. Here they cultivate mainly four varieties, Arneis, Nebbiolo, Barbera and Favorita.
It is in one of these villages, Santo Stefano Roero, that produces this Roero Arneis. The varietal is Arneis and vineyards spread over a steep terrain with calcareous components frequently alternated by sandy layers.
Soil: mainly calcareous soil with little amounts of clay but frequent layers of sand, which make the soil less compact
Exposition: From South to South-west
Altitude: between 270 and 350 meters above sea level
Vinification: the hand harvested grapes in small baskets are gently pressed. After a brief cold maceration on the skins, the wine goes through fermentation in stainless steel tanks.
The fermentation is temperature controlled, maintained at around 18-20° C. After the tumultuous fermentation, the new wine stays in the same container for several months on the lees(yeast).
Maturation: dafter fermentation, the wine spends a few months in stainless steel tanks, where it clarifies and finds the optimal conditions for physical and chemical stability before bottling.
Bottling: when it has reached the best conditions of stability, the wine is bottled, usually in the spring following the harvest. Before being marketed, the Arneis Roero refines at least three months in bottles stored in the cellar.
Tasting Notes: at sight, the Roero Arneis has an intact straw yellow color; Very pleasing aroma, which reveals intense floral notes (hawthorn, acacia, chamomile) and fruity (golden apple and hazelnut) . The taste is dry, good structure, elegant and pleasing, with a delicate acidulous note which makes it fragrant.
Food pairing: its delicate notes of acidity pair well with appetizers, but its best is with dishes of poultry or vegetables, salumi that is not smoked, pasta with vegetable, fish and grilled white meat.