Langhe Arneis A Val 2023

描述

Still white wine, produced by Paolo Conterno, from the Langhe DOC appellation, 13.5% ABV. 100% Arneis. 0.75 L bottle, 2023 vintage. An Arneis that expresses the elegance and finesse of Roero, the native land of this grape variety. Soft pressing of the whole grapes immediately after harvest. Natural cold static decantation without fining agents or enzymes for 24 hours. The clear must is racked into stainless steel fermentation tanks at a controlled temperature of 18°C. Fermentation can last 10 to 15 days. Aged for 5-6 months in stainless steel tanks. It offers subtle and delicate aromas, with hints of flowers and fresh fruit. Straw yellow with greenish reflections.

詳細資訊

香水

Offers soft and delicate aromas, with hints of flowers and fresh fruit.

顏色

Straw yellow with greenish reflections.

服務於：

12 - 14 °C.

長壽：

03 - 05 years

製造商

製造商

Conterno Paolo

來自這個酒莊

• 創業年份: 1886
• 釀酒師: Giorgio Conterno
• 生產的瓶子: 180.000
• 公頃: 37

Our family has been dedicated to viticulture for four generations. My great-grandfather Paolo started this activity in 1886, which then passed on to my grandfather Carlo. Today the owner of the estate is my father, Paolo, helped by my mother, Caterina, my sister Marisa and me, Giorgio.

As in the past, each one of us today contributes to the cultivation of the vineyards with great care and commitment. In the past people made use of the few means they had, of manual labour, perseverance and stubbornness. Modern technology helps to save much hard work, and with the experience accumulated over the years, it is possible to do things better and gain great satisfaction and new incentives from our work. 閱讀更多

Piedmont

技術規格表

名称	Paolo Conterno Langhe Arneis A Val 2023
类型	White still
葡萄酒名称	Langhe DOC
年份	2023
容量	0,75 l
酒精度	13.5% 按體積
葡萄品种	100% Arneis
国家	Italy
产地	Piedmont
供应商	Conterno Paolo
产地	Roero area
气候	Altitude: 190-300 m a.s.l. Exposure: south-east to south-west.
土壤成分	Mainly calcareous soil and in some areas composed of fine sands.
栽培系统	Guyot with counter-espalier.
每公顷产量	65 q.
收获	Manual-first ten days of September
发酵温度	18 °C
发酵	10 - 15 days.
酿酒工艺	Soft pressing of freshly-picked whole grapes. Natural static cold decantation excluding clarifiers or enzymes for 24 hours. Racking of the clear must into temperature-controlled steel fermenters at 18 °C. Fermentation can last 10 to 15 days.
陈酿	5-6 months in stainless steel tanks.
总酸度	6.0 gr/L