Roero Arneis

Montemeraviglia

First vintage: 1996

ROERO ARNEIS is the most representative white wine for us; the production area is about 8 hectares. produced from more than 20 vintages, Arneis is still made with the same vinification as the first vintage: soft pressing, fermentation and vinification only in temperature-controlled steel tanks. The intense aromas of this wine are the result of constant effort in the vineyard but especially in the cellar during winemaking. After fermentation, the Arneis is left on the fermentation bottoms for 4-5 months practicing periodic batonnage.

ROERO ARNEIS

Montemeraviglia

Arneis

100%

Grapevine	100% Arneis
Production area	Castellinaldo d’Alba – Roero
Land	Sandy with low percentages of flax and clay
Exposure / Altitude	280 – 330 m
Breeding / Pruning	counter-espalier / Guyot
Planting density	4,500 to 5,000 vines per hectare
Yield per hectare	70hl
Harvest	Manual in early September
Vinification	Soft pressing; alcoholic fermentation in thermoconditioned Inox; maximum regime 17°; oxygen protection.
Refinement	6 months in stainless steel barrels with periodic batonnages
Bottles per year	30.000
Pairings	Crustaceans, fish dishes and white meats
Formats	0.75L – 1.5L – 12L

Download data sheet

Frequently Asked Questions

Curiosities and questions about Roero Arneis Montemeraviglia and related concepts

A fragrant, mineral wine, it pairs well with first courses and raw meat. Very floral and is one of Cascina del Pozzo‘s workhorses.

Montemeraviglia is the name our family wanted to give to this vineyard.

A cru, from the French verb croître (to grow), means “that which grows in an area,” and indicates a specific vineyard in a given geographic region from which a particularly high-quality wine is made.

The word cuvèe stands for a wine composed of the blending of several wines. By blending different wines, it is possible to balance the flavors and perfect the tastes expressed by the various crus.

The term guyot is named after its originator, Dr. Jules Guyot, who in the mid-19th century gave birth to this vine training system. Guyot at Cascina del Pozzo is the simple one so with only one head of fruit. On red wines we leave 6 to 8 buds depending on the vigor of the plant and a single spur of 2 buds for the following year. This leads to more quality and less quantity.

Batonnage is a technique used to stir a fermenting wine that will then move on to barrel aging. The action brings the lees, that is, the yeast residues necessary for alcoholic fermentation, to the surface. Batonnage is traditionally carried out with a bâton or “stick.”

Tonneaux, from the Latin word “tunna,” means “cask” or “vessel.” These are wooden barrels, originating in the Bordeaux area of France, spread throughout the world, used for aging wine.