Private import

Gianluca Viberti

2016

Langhe DOC

Roero

Clay Limestone

300 meters above sea level

South-East

100% Arneis

Organic

Guyot

4 000 ft/ha

60 hl/ha

Hand harvested

Crushing and destemming, followed by gentle pressing of the grapes using a pneumatic press. Cold decantation and fermentation of the must at a temperature of 16-18 ° for 15-20 days. A period of about six months ensues, stirring the lees and sediments

Indigenous

Aging on lees in concrete and stainless steel tanks. First racking after alcoholic ferminatation, but remains on lees for 10 months with daily stirring, thin natural decantation by lowering the temperature (0 to -3) and bottling.

14.5% alc./vol.

53 mg/l

3.3 g/l

5.4 g/l

Pale yellow

Aromas of fresh fruits and wild flowers that blend well with the minerality and freshness of the wine. On the palate, it is full-bodied, round and persistent. An easy drinking wine with the structure to ensure an extended development over time.

12 °C