Description
Roero Arneis, a still white from Piedmont, produced by Vietti. 0.75-liter bottle, 2024 vintage. A wine that embodies the elegance and freshness of Roero, a unique terroir where Arneis expresses its full potential. A place where the vision of the wine and the vineyard is expressed through the skill of the hands. Fresh floral, citrus, and melon aromas, with hints of almond. A dry, medium-bodied wine with crisp acidity. Well-balanced, elegant, with good complexity and a long finish.
Details
Perfume
Color
Taste
Serve at:
12 - 14 °C.
Longevity:
03 - 05 years
Pairings
- Start up year: 1873
- Oenologist: Eugenio Palumbo
- Bottles produced: 600.000
- Hectares: 75
We train our expertise and winemakers’ sensitivity, while looking after every detail. That’s the style that makes our winery stand out.
We have always opted for the most natural and artisanal processing techniques. This commitment stems from continuous observation, patient waiting, and from the respect for the natural cycle followed by our plants. We know every vineyard, observe each of them in their unique growing season, and respect them.
We respect our land, the techniques, and the ancient knowledge that, along with continuous training, make our wine unique. We take care of the work that we do, aligned with the values of respect, inclusivity, fairness, and social well-being.
This is part of our philosophy and approach because what makes our wine great is the complete respect towards our territory. While working, we aim to reduce the interventions on the vineyard, and we use natural resources with care and consideration. Read more
| Name | Vietti Roero Arneis 2024 |
|---|---|
| Type | White green still |
| Denomination | Roero DOCG |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Arneis |
| Country | Italy |
| Region | Piedmont |
| Vendor | Vietti |
| Origin | Sites in Santo Stefano Roero, in the heart of the Roero |
| Soil composition | Clayey limestone |
| Cultivation system | Guyot |
| Plants per hectare | 4.500 - 5.000 |
| Yield per hectare | 43 hl |
| Production technique | Destemming followed by soft pressing. |
| Wine making | Fermentation takes place in steel at a temperature of 12 4 °C, slow to maintain a fresh, intense fruit. Halfway through fermentation the tank is hermetically sealed to reabsorb a small amount of natural CO2. |
| Aging | This wine does not undergo malolactic fermentation and remains on its lees in steel vats for three months before bottling. |
| Total acidity | 5.5 gr/L |
| Dry extract | 19.8 gr/L |
| Allergens | Contains sulphites |

