Roero Arneis “Pradvaj” Piedmont

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Roero Arneis “Pradvaj” Piedmont Appellation: ROERO ARNEIS DOCG Zone: Canale d’Alba (Cuneo) Cru: Pradvaj Vineyard extension (hectares): 3.23 Blend: 100% Arneis Vineyard age (year of planting): Arneis 1981 Soil Type: Marly-sandy Exposure: South Altitude: n/a Colour: Very light straw yellow Nose: Fresh flowers and fruit Flavour: Dry, delicate Serving temperature (°C): 8-10 Match with: This wine is very versatile, excellent with hors d’oeuvres, delicate rice and pasta dishes, white meat. Shellfish and fish are an optimal match Average no. bottles/year: 10,000 Alcohol %: n/a Grape yield per hectare tons: 9 Notes: Vineyard density: 4,000 vines/hectare Vinification and ageing: Destemming, cold macera- tion in steel vessels for approx. 24 hours. Soft pressing. Only the flower (first run) must is vinified. Awards: n/a Estate History In the 1980s Corradino dal Pozzo Carrega Malabaila, together with the oenologist and agronomist Valerio Alfredo Falletti, started ageing the wines produced on the property and pursuing high quality. The grapes were vinified in the cellars of the impressive castle of the estate. In 1990 a new cellar, following an avant guarde project, was built in Cascina Pradvaj, the present headquarters. An artificial hill was made over the cellar in order to keep the temperature inside even. The estate is now managed by Costanza Carrega Malabaila, wife of Corradino after he passed away two years ago, and her daughter Lucrezia together with Valerio Falletti whose father also worked at Malabaila. Bear in mind that Lucrezia is the 65th generation of the family! Low environmental impact viticulture is followed in the 22 hectares of vineyard, the soil of which is typical of the Roero, sandy-marly with many fossils. Clones of Arneis, Nebbiolo and Barbera are multiplied in an old vineyard. Great attention is given to tradition, but Lucrezia and Valerio do not want this to be a limitation: the vinification cellar is extremely modern and the wines rest in French oak barriques, tonneaux and casks. The total production is 100,000 bottles and the range consists in Roero DOCG, Roero Arneis DOCG (also in a “passito version”), Barbera d’Alba DOC, Nebbiolo d’Al- ba DOC and Birbèt (a biotype of Brachetto typical of the Roero, birbante meaning “naughty” in Italian) a slightly sparkling and sweet wine. The estate ha recently released two refined Piemonte Spumante Metodo Classico DOC: one a blend of Arneis and of Nebbiolo, the other a rosato (100% Nebbiolo). All the wines are extremely elegant, the Roero with pleasant cherry, rose and violet notes, the Roero Arneis delicate and complex. Birbét and Cardunaj (a single vineyard wine), both made with Brachetto grapes, one sweet the other dry, complete the range. MARC DE GRAZIA SELECTIONS SRL www.marcdegrazia.com FINE WINES FROM THE GREAT CRUS OF ITALY.

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2019 Roero Arneis Docg
One of the legendary winemakers of the world, Bruno Giacosa crafted the most prestigious single-vineyard Barolo and Barbaresco wines during a career that spanned nearly eight decades. He joined the family business at the age of 15, representing the third generation of his Langhe winemaking family. Giacosa’s unfailing pursuit of perfection, his unrivaled palate and his intimate knowledge of vineyards in the Langhe quickly drew recognition and helped establish Piedmont as a leading wine region. In 1980, Giacosa began to acquire prime parcels in Serralunga d’Alba, La Morra and Barbaresco to produce wines that are rightly regarded as the finest expressions of Nebbiolo. His legacy rests with daughter Bruna, who continues to uphold her father’s winemaking philosophy to respect traditional techniques while using the best of modern technology. The goal is for each distinguished site to produce articulate, unique wines. 2019 ROERO ARNEIS DOCG Grape variety: Arneis Vineyards: Select vineyards in the villages of Vezza d’Alba, Monteu Roero, Santo Stefano Roero, Canale, Montà d’Alba Age of vines: 19-26 years Yield: 70 hL/ha Vinification: Stainless steel vats Length of fermentation: 25-30 days Malolactic fermentation: not developed Refinement: 4 months in stainless steel vats + 1 month in bottle Bottling: February 2020 Alcohol: 13.5% vol. Total acidity: 5.10 g/L pH: 3.30 Total extract: 22.5 g/L Sensory analysis: Intense straw colored with greenish glints. The nose presents lemon, pineapple, peach and apricot notes with floral hints. On the palate, it is fresh, full-bodied, with mineral notes and a persistent finish.
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