Denomination of origin: Langhe Arneis doc.
Varietal: 100% Arneis
Production zone: vineyards in the hills between Ovello and Montefico within the municipality of Barbaresco.
The vineyards are east-facing.
Cultivation: the Guyot method is used with constant summer pruning. Integrated pest control is employed to drastically reduce the use of chemical treatments of the vines.
The harvest takes place during the first half of September.
Vinification: white wine vinification is used with no contact with the skins and fermentation takes place in steel vats at a controlled temperature of no more than 17°C -18°C.
Ageing: in steel vats for several months after vinification.
The Arneis is then bottle aged for a further three or four months.
Alcohol content: 13.5%.
Organoleptic characteristics: the Arneis possesses a delicate straw-yellow colour and a fine and subtle perfume with notes of hawthorn, camomile, white peaches and apples, plus a hint of hazel nuts. The flavour is soft, full and acidic with a warm and persistent aftertaste and a bitterish finish.
How to taste the Arneis: serve cool, from 10°C to 12°C. It is excellent as an aperitif or to accompany starters containing white meat, fish, paté or tuna sauces, or grilled or baked fish dishes. When carefully stored, it is still in pristine condition at two or three years from harvesting.