White
Sara
By Carlo Giacosa, Barbaresco, Piemonte, Italy
A Roero Arneis fermented cool and aged on its lees with regular bâtonage. Dry, savoury and mineral.
Tasting notes
Straw-yellow with greenish highlights. Fresh bouquet of flowers with citrus and white fruit. Dry, savoury, mineral and balanced on the palate, echoing the nose.
Pairs well with
White meats and fish dishes; also an aperitif.
Technical details
- Style
- White
- Denomination
- Roero Arneis DOCG
- Grape
- Arneis
- Soil
- Calcareous clay with sandy surface deposits
- Vineyard planting
- Guyot modified to bow.
- Vinification
- After soft pressing, the must ferments at 15 to 17°C. After a first racking to remove the coarser deposits, the wine stays on its lees, which are stirred back into suspension every two to three days (bâtonage), giving a sense of sweetness and plumpness. Once clear enough, it is bottled and released.
- Serving temperature
- 8°C
- Storage
- Best kept in an underground cellar at a constant temperature, away from light and noise.
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- Barbaresco, Barbaresco DOCG
- Barbera d'Alba, Barbera d'Alba DOC
- Dolcetto d'Alba, Dolcetto d'Alba DOC
- Langhe Pinot Nero, Langhe DOC Pinot Nero
- Maria Grazia, Langhe DOC Nebbiolo
- Montefico, Barbaresco DOCG
- Ovello, Barbaresco DOCG