Langhe Arneis DOC
Rodello, Piedmont, Italy
"This Arneis comes from the Prato della Porta vineyard in the municipality of Rodello, at an altitude of 430 meters above sea level, hilly terrain, facing South-East, a layer of medium texture tending to clayey, fertile but very loose.
This "organic vineyard" consists exclusively of Arneis (native plant) with clonal material of Italian origin, on SO4 and Kober 5BB grafts; the breeding is in Casarsa Modificato with 4200 vines per hectare.
The vinification involves a soft pressing of the grapes and a cold decantation of the must for 24 hours, then a fermentation at a controlled temperature of 18-20°C for a duration of 30 days followed by a stop on its own yeasts for about ninety days (for extraction manno- protein); then aged in the bottle for at least two months.
Rather deep straw yellow color, almost golden, with slightly greenish reflections, intense floral perfume with particular note of white flowers and wild flowers, dandelion, peach, hints of melon and passion flower; with a full, soft and harmonious taste, reminiscent of apple, and evident melon."
Excellent as an aperitif, with appetizers in general, fish, sushi, shellfish and delicate cheeses.
Serving temperature: 13-16°C
"The Mario Giribaldi farm was born at the beginning of the 20th century and has been going on for three generations. Those were difficult times then and agriculture was not only one of the rare sources of livelihood but also a source of pride for those links with a land that made people suffer, but people were used to sacrifice themselves for the land.
Today, following the example of tradition and for the love of a real and living thing like wine, Mario Giribaldi continue the discourse started by his fathers and even earlier by his grandparents, with the same will and passion. Giribaldi is a family business not only because they represent the third generation of a family that for years has dedicated itself to the cultivation of their land, but above all because today they are a great FAMILY of ten people who every day, proudly and together, share the passion for own work.
How much does the quality of the wine depend on the work in the question that’s often heard. It is difficult to quantify and define the importance of one and the other work. Surely everything starts from the vineyard and therefore from the choice of location, from the search for the best plant for that type of subsoil and attention and knowledge, where everything comes from experience rather than from books. The cellar processes are the traditional ones, with a focus on respect for tradition and therefore of the experience handed down and with the use of modern machinery that is able to respect and better preserve the quality of the grapes."