Roero Arneis DOCG
SOIL: CALCAREOUS – SILICEOUS – SANDY
HARVEST PERIOD: SEPTEMBER
AGING: 4-5 MONTHS
CHEMICAL ANALYSIS
ALCOHOL: 12.50% – 13.50%
SUGARS: 1.00 – 2.00 g / l
ACIDITY: 4.50 – 6.00 g / l
SULFUR: 60- 90 mg / l
FEATURE: STILL
PRODUCTION PROCESS:
After the harvest, strictly by hand, in September, the grapes are crushed and pressed softly to separate the must from the stalks and skins. After having deposited the thickest part for about a day and then remaining only more than the clear must, it is put to ferment with selected yeasts for about 20 days at a temperature of about 17 ° C. After fermentation, the wine is cooled to about 3 ° C and mixed to mix the lees and release flavors and aromas in the wine. After which the wine is decanted 3 times in a month to separate the dregs from the clear wine. Finally it is filtered and stored in steel barrels for at least 2 months. After 4 or 5 months the wine is ready to be bottled using sterile filters, to avoid secondary refermentations in the bottle, at a maximum temperature of 8 ° C.
ORGANOLEPTIC CHARACTERISTICS:
Color: pale yellow with golden shades.
Aroma: a good fruity white, fragrant with a special scent of apple, pear and fresh mineral feature. Interesting and typical aroma of arneis grapes.
Taste: fresh, delicate, full-bodied with a well-balanced palate, a fresh mineral finish and an elegant aftertaste. Pleasant and delicious, a typical fruity deriving from Arneis grapes.
Serving temperature: 14-16 ° C.
It can be kept: for 3 years.
ACCOMPANYING DISHES
Excellent with appetizers, cold appetizers , snacks , and fish dishes.