Description
Still white wine from Piedmont, 13% ABV, produced by Rocche Costamagna, a historic winery in La Morra. 100% Arneis, a grape variety that best expresses the Langhe terroir. 0.75L bottle, 2024 vintage. A wine that embodies classicism, dynamism, and sustainability, values that have guided the winery since 1841. Fresh and fruity aromas, with notes of pear, tropical fruit, and wildflowers. Straw yellow in the glass, fresh and mineral on the palate, with a light chamomile aftertaste.
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
03 - 05 years
Pairings
- Start up year: 1841
- Oenologist: Alessandro Locatelli
- Bottles produced: 100.000
- Hectares: 15
A tradition of dedication to vines and wine, a family history with six generations of winemakers who have aimed to raise the quality of their work and their labels over time, enhancing the exceptional terroir of La Morra and making the most of the fruits of the prestigious "Rocche dell'Annunziata" Barolo cru, cultivated by the same family for over two centuries."Tradition, dynamism and sustainability simultaneously represent the values and development aims of Rocche Costamagna: our wines are the expression of a story of love for and dedication to the land of the Langa which spans six generations and more than two centuries" explains Alessandro Locatelli, who runs the winery today.
The cellars, which date back to the Napoleonic era, have been restored to their original splendor and now house elegant guest accommodation, where the Barolo experience meets traditional Langhe hospitality for tours, tastings and holidays filled with charm. Read more
| Name | Rocche Costamagna Langhe Arneis 2024 |
|---|---|
| Type | White still |
| Denomination | Langhe DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Arneis |
| Country | Italy |
| Region | Piedmont |
| Vendor | Rocche Costamagna |
| Origin | La Morra (CN) |
| Soil composition | Calcareous-clayey. |
| Plants per hectare | 4.200 Strains/Ha |
| Yield per hectare | 50 Hl/Ha with a yield of Kg 1.75 per plant |
| Harvest | 15/16 September. Soft pressing of the grapes and static decantation. |
| Fermentation temperature | 16 °C |
| Fermentation | approx. 2 weeks. |
| Wine making | Fermentation at 16°C for about two weeks. |
| Aging | At least four months on the lees in steel and two months in the bottle. |
| Total acidity | 5.9 gr/L |
| Allergens | Contains sulphites |

