Langhe Arneis is de-stemmed and pressed, followed by static clarification or by flotation of the must. Racking and fermentation at temperatures of 13/15 ° C for about 1 month of clean must in a stainless steel tank. It remains in aging on the lees for about three months. Followed by natural decay and clarification in a stainless steel tank. Bottling and storage in the bottle for at least 2 months before release.
Lively straw yellow color; intense aromas of peach and acacia flowers, chamomile, melon and yellow flowers. Inviting and fresh taste with a typical final bitter note.
Ready-to-drink wine, to be consumed within 3-4 years of marketing
Taste it at a temperature of 9 ° - 10 ° C. A splendid accompaniment to spring appetizers and first courses: omelettes with wild herbs, savory pies, vegetable soups, stuffed courgette flowers, dishes based on freshwater fish and veal with tuna sauce. Also excellent as an aperitif.