Roero Arneis Bruno Giacosa 2024
The Roero Arneis by Bruno Giacosa is a very fresh and fragrant white wine. On the nose, there are notes of fruit, such as peach, apricot, loquat, and citrus hints, with pleasant floral notes. On the palate, it has a nice acidic backbone, is mineral, soft, and has a slightly almondy finish.
The Roero Arneis by Bruno Giacosa is one of the few whites produced by one of the most renowned wineries in Langhe, distinguished by finesse and minerality. The name of Bruno Giacosa is intimately linked to the municipalities of Barbaresco and Barolo, due to legendary liquids that defy time and evolve into renewed expressive modalities. Not only red, however, as Bruno, a traditionalist but an experimenter, has always paid special attention to other types of wine such as sparkling wines and whites, as in this case. The grapes come, as per the established practice in Langhe, from carefully selected suppliers and are then vinified with the utmost respect for the fruit.
The white Roero Arneis by Giacosa is a pure expression of Arneis, produced from grapes sourced from carefully selected local suppliers. The vines from which the grapes come rest on soils composed of sandstones and marls, which impart to the liquid saltiness and mineral hints. Vinification occurs with absolute respect for the grape and its expressiveness aimed at freshness, therefore both fermentation, which occurs spontaneously, and aging, take place in stainless steel containers. Brief resting in glass before being released on the market.
The Roero Arneis wine presents itself in the glass with an intense and lively straw-yellow color. Beautiful and emblematic nose, which unfolds successively with anything but didactic notes of acacia, hawthorn, yellow-fleshed fruit, and delicate mineral bursts. The finesse that characterizes the olfactory profile immediately invites tasting. The sip combines freshness and pulp, recalling the mineral sensations perceived on the nose with a concrete contribution of saltiness. Splendid with not too demanding Piedmontese preparations, such as vitello tonnato and battuta di fassona, but also with delicate fish-based dishes.