ROERO ARNEIS D.O.C.G. Italy.
General characteristics: Roero Arneis has been cultivated since ancient times on the hilly and sandy lands of the Roero area. Grape harvest usually takes place during the second half of September; the grapes are selected and harvested in special crates; then the white wine vinification is carried out in the cellar with a soft grape pressing, separation of the peels and must fermentation with selected yeasts in tanks thermo-conditioned at 18/20C for 15/20 days so as to preserve the flavour fruitiness and freshness as long as possible. Then comes decantation and the normal processes of wine clarification.
Alcohol content: 13%
Colour: straw-white with greenish tints.
Scent/flavour: intense and fresh scent, dry and bitterish flavour. Dominant characteristics of fresh hay, rennet apple, almond and pineapple.
Serving temperature: 10 °C.
Gastronomic pairing: lean cold cuts, delicate soups, fish.
Vineyard: Traditional Piedmontese growing of Guyot vines with a density ranging from 5500 to 6000 plants per hectare.
Vineyard average age: 20 years
Grape yield: 65 q/ha
Production: 6,000 bottles/year
Carlin de Paolo Arneis 2010 (Italy)
'A pretty wine for a pretty dish. This wine
is nothing short of beautiful - the aromas
are savoury but bright, with flavours of
stone fruits. It offers balanced acidity with
delicate mango and pear notes'.
Jenni Neidhart
City Palate Magazine
General characteristics: Roero Arneis has been cultivated since ancient times on the hilly and sandy lands of the Roero area. Grape harvest usually takes place during the second half of September; the grapes are selected and harvested in special crates; then the white wine vinification is carried out in the cellar with a soft grape pressing, separation of the peels and must fermentation with selected yeasts in tanks thermo-conditioned at 18/20C for 15/20 days so as to preserve the flavour fruitiness and freshness as long as possible. Then comes decantation and the normal processes of wine clarification.
Alcohol content: 13%
Colour: straw-white with greenish tints.
Scent/flavour: intense and fresh scent, dry and bitterish flavour. Dominant characteristics of fresh hay, rennet apple, almond and pineapple.
Serving temperature: 10 °C.
Gastronomic pairing: lean cold cuts, delicate soups, fish.
Vineyard: Traditional Piedmontese growing of Guyot vines with a density ranging from 5500 to 6000 plants per hectare.
Vineyard average age: 20 years
Grape yield: 65 q/ha
Production: 6,000 bottles/year
Carlin de Paolo Arneis 2010 (Italy)
'A pretty wine for a pretty dish. This wine
is nothing short of beautiful - the aromas
are savoury but bright, with flavours of
stone fruits. It offers balanced acidity with
delicate mango and pear notes'.
Jenni Neidhart
City Palate Magazine
“Good wine is not made in the cellar but on the vineyard”.
This is the philosophy which has guided the Ponte Family, founder and still today head of the CarlindePaolo firm. The sole objective of the commitment, competence and hard work dedicated to the vineyards is the production of top quality grapes, an element essential to achieve excellence.
The entire process starts in winter with dry pruning, followed by careful bending of the fruit-bearing shoot and finally grafting in line with Gouyot’s principles. Thereafter comes the pinching out and an entire series of activities required to ensure a balanced development of the plant in harmony with the environment and the seasonal trend, which together with the terroir determines the characteristics of the year’s grape harvest. If there are too many clusters on a single plant it is necessary to thin them out to help the ripening of the remaining fruits. The first controls start at the end of August: a sampling of 400 grapes is picked from every vineyard, from which to extract the juice to be analyzed. The same process is repeated one week later and then again to keep track of the ripening trend. The date on which to start the harvest is however decided only after receiving the organoleptic evaluation, that is tasting the grapes: if they are sufficiently ripe to be eaten they are also good for harvesting and wine making.
Here too, as in all the other operations, the determining element is the passion and desire by CarlindePaolo always to fully satisfy those who will drink the wine it produces.
This is the philosophy which has guided the Ponte Family, founder and still today head of the CarlindePaolo firm. The sole objective of the commitment, competence and hard work dedicated to the vineyards is the production of top quality grapes, an element essential to achieve excellence.
The entire process starts in winter with dry pruning, followed by careful bending of the fruit-bearing shoot and finally grafting in line with Gouyot’s principles. Thereafter comes the pinching out and an entire series of activities required to ensure a balanced development of the plant in harmony with the environment and the seasonal trend, which together with the terroir determines the characteristics of the year’s grape harvest. If there are too many clusters on a single plant it is necessary to thin them out to help the ripening of the remaining fruits. The first controls start at the end of August: a sampling of 400 grapes is picked from every vineyard, from which to extract the juice to be analyzed. The same process is repeated one week later and then again to keep track of the ripening trend. The date on which to start the harvest is however decided only after receiving the organoleptic evaluation, that is tasting the grapes: if they are sufficiently ripe to be eaten they are also good for harvesting and wine making.
Here too, as in all the other operations, the determining element is the passion and desire by CarlindePaolo always to fully satisfy those who will drink the wine it produces.