Goes well with Antipasto
We picked the fruit for this wine much riper than in previous years, as a result of the mild and dry weather conditions that we experienced in 2017. Yields were very low, and as a result 60% of this wine was naturally fermented in a Numblot concrete egg and the remaining 40% in old oak barrels. The wine was left on lees for 6 months without the addition of sulphur dioxide to increase palate weight and texture.
This is a much more complex, tropical style of wine compared to the last few vintages of Arneis, which have been leaner and chalkier. It has lifted honeysuckly, passionfruit and peach characters on the nose, whilst the palate is full, rich and savoury.