Arneis, Langhe, 2023 by Punset in Piedmont, Italy
100% Arneis Estate grown grapes. This wine is organic and Biodynamic. I have visited the winery in Neive Piemonte. Try this wine you will love it! - Ciao Daniel
With a golden color and intense floral notes that open towards fruit and honey, which appear on the palate accompanied by good body, persistence and balance. Complex and well structured. Its light acidity gives it a particularly pleasant and fresh note.
The grapes are harvested by hand and placed in perforated boxes to ensure the best conservation until the transformation phase. Approximately 50% of the grapes are destemmed and placed in spontaneous fermentation with the help of indigenous yeasts. Drawn off after a few days, the must obtained is added to that obtained from the soft pressing of the whole grapes.
Fermentation takes place slowly at a temperature of 18°-19° C. The alcoholic fermentation is followed, in years that allow it, by malolactic fermentation. This is followed by batonage on the noble lees for 7-8 months. Punset's Langhe doc Arneis is deliberately structured and complex and is offered to the market in the second part of the year following harvest.
100% Arneis Estate grown grapes. This wine is organic and Biodynamic. I have visited the winery in Neive Piemonte. Try this wine you will love it! - Ciao Daniel
With a golden color and intense floral notes that open towards fruit and honey, which appear on the palate accompanied by good body, persistence and balance. Complex and well structured. Its light acidity gives it a particularly pleasant and fresh note.
The grapes are harvested by hand and placed in perforated boxes to ensure the best conservation until the transformation phase. Approximately 50% of the grapes are destemmed and placed in spontaneous fermentation with the help of indigenous yeasts. Drawn off after a few days, the must obtained is added to that obtained from the soft pressing of the whole grapes.
Fermentation takes place slowly at a temperature of 18°-19° C. The alcoholic fermentation is followed, in years that allow it, by malolactic fermentation. This is followed by batonage on the noble lees for 7-8 months. Punset's Langhe doc Arneis is deliberately structured and complex and is offered to the market in the second part of the year following harvest.
Arneis, Langhe, 2023 by Punset in Piedmont, Italy
100% Arneis Estate grown grapes. This wine is organic and Biodynamic. I have visited the winery in Neive Piemonte. Try this wine you will love it! - Ciao Daniel
With a golden color and intense floral notes that open towards fruit and honey, which appear on the palate accompanied by good body, persistence and balance. Complex and well structured. Its light acidity gives it a particularly pleasant and fresh note.
The grapes are harvested by hand and placed in perforated boxes to ensure the best conservation until the transformation phase. Approximately 50% of the grapes are destemmed and placed in spontaneous fermentation with the help of indigenous yeasts. Drawn off after a few days, the must obtained is added to that obtained from the soft pressing of the whole grapes.
Fermentation takes place slowly at a temperature of 18°-19° C. The alcoholic fermentation is followed, in years that allow it, by malolactic fermentation. This is followed by batonage on the noble lees for 7-8 months. Punset's Langhe doc Arneis is deliberately structured and complex and is offered to the market in the second part of the year following harvest.
100% Arneis Estate grown grapes. This wine is organic and Biodynamic. I have visited the winery in Neive Piemonte. Try this wine you will love it! - Ciao Daniel
With a golden color and intense floral notes that open towards fruit and honey, which appear on the palate accompanied by good body, persistence and balance. Complex and well structured. Its light acidity gives it a particularly pleasant and fresh note.
The grapes are harvested by hand and placed in perforated boxes to ensure the best conservation until the transformation phase. Approximately 50% of the grapes are destemmed and placed in spontaneous fermentation with the help of indigenous yeasts. Drawn off after a few days, the must obtained is added to that obtained from the soft pressing of the whole grapes.
Fermentation takes place slowly at a temperature of 18°-19° C. The alcoholic fermentation is followed, in years that allow it, by malolactic fermentation. This is followed by batonage on the noble lees for 7-8 months. Punset's Langhe doc Arneis is deliberately structured and complex and is offered to the market in the second part of the year following harvest.