Vitigno
Arneis
Grape Variety
Cultivation system: espalier cultivation - guyot pruning
Yield per hectare: 7500 kg
Soil: sandy
Winemaking
Removal of grape stalks and cooling at 10/12°C
Soft pressing a 0,6 Atm
Fermentation case: stainless steel, temperature-controlled tanks
Fermentation temperature: 15/16°C
Fermentation time: 15/16 days
Aging: 2/3 months sur-lie
Tasting Notes
Color: pale straw yellow with greenish reflections
Aromas: fresh and persistent, with hints of green apple and apricot, pineapple and the typical almond note at the end
Taste: dry and delicate
Serving temperature: 8/10°C
Food pairing: hors d'oeuvres, white meat, fish, cold dishes
Alcoholic Content
13% vol
Aging potential
Excellent during the first two years following the grape harvest
