Giovanni Almondo - Roero Arneis Bricco delle Ciliege produced in the highest part of the vineyard of the same name located in Montà' d'Alba.

Giovanni Almondo – Roero Arneis Bricco delle Ciliege – 2023

Among the best interpretations of Arneis del Roero, a label that enhances the potential of Piedmont’s most popular white grape that has become the reason for their fame. It is made from 60-year-old vines from a Cru called “Bricco delle Ciliegie” at the top of the hill next to the winery, and thanks to soils rich in marine sands, mineral salts and good altitude, wines with a unique savory texture are produced. Selected grapes that are vinified in steel tanks remaining in contact with the lees in the same for 7 months, followed by a quick passage in unroasted French barrique. A superlative wine for its freshness, floral notes opening up and giving way to hints of white fruit, it is rich and soft on the palate, discreet savoriness and satisfying finish. An authentic territorial gem!

  • Producer: Almondo Giovanni
  • Name: Roero Arneis Bricco delle Ciliege
  • Grape Variety: 100% Arneis
  • Vintage: 2023
  • Alcohol Content: 13%
  • Bottle Size: 750ml
  • Production:

Productive Notes: vinification in steel tanks. Aging in cement tanks for 8 months.

Wine naturally contains solphites

24,00€

1 in stock

Description

When we talk about the Almondo family, we mention one of the most memorable wineries in the Roero area for producing wines of incredible elegance. The winery is located in Montà in the northern part of the region with 18 hectares of property, they have always resided there but their business officially began in 1978 after Domenico Almondo at the urging of his father Giovanni finished his oenological studies in Alba to devote himself to viticulture. Right from the start they focused on growing the local Arneis and Nebbiolo grapes trying to take the quality of the wines to a higher level, among the first to make vineyard selection by naming the various plots and selecting the best clones even today. Carried on now also by their son Federico, they are still one of the very few family businesses where all work is done only by them from the vineyard to the winery. A vision aimed at continuous improvement, eco-sustainable methods in the vineyards with selection of the clusters while in the winemaking they experiment with new techniques such as the use of inert gas during the processes, management of reductions and the permanence of fine lees in the wines and good use of wood in the ageing processes.

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