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C.C. Guidobono
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Roero Arneis 2011

Roero, Italy

100% arneis

Tasted July 2013 - We felt this wine was going to charm us into research based on the first glance and whiffs. From its pale straw coloring, gleaming lime green along the edges, came scents of both immediate freshness and something more exposed or matured. Almost simultaneously, there was youthful fragrance and mellow oxidation. Lemon oil and fresh leafy herbs (bay leaf and yellow flowers?) surfaced from a good swirl, while after a moments rest in the glass, fresh cream, almonds and peeled pear skins replaced them. Intrigued, we were unsure which range would win out on the palate, and still might be chasing the answer. Over the palate washed this lovely creaminess, fleshing out the entire mid-section of the wine and keeping at bay what would have been an blaring acidity. These acids seemed to be everywhere, delightfully adding a green mango tartness yet, fight as it may, never slashed a way through this fine silken veil. The duality kept the overall impression of lightness playing out into a long, delineated, ever so delicately mineral finish. Clean but not biting. Smooth but not rich. And fantastically woven together with enough lip-smacking clarity to restart the palate and have another go. It would probably be a better aperitif than full dinner partner, but we agreed in the end that it remained as worthy of the study as we had assumed it to be at the start. A very pleasant wine to sip. We seemed to have the same experience than the creators, based on the words coming from the winery itself, "..the taste is intense and persistent, with an apricot and apple fragrance, a hint of camomile and, sometimes, slightly spicy. It stimulates the palate with a harmonious taste and a good structure."


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The Label

Producer: C.C. Guidobono
Wine (proprietary name): Roero Arneis
Vintage: 2011
Labeled as: varietal title
Country of origin: Italy
Region: Piedmont
Area/Appellation: Roero
Classification of Appellation: d.o.c.g.
Classification of Wine:
Alcohol %: 12.50

The Winemaking

Winemaker: Faccenda Family
Assistant Winemaker:
First Date of Production: 2003
Handling of Fruit: hand picked
Sorted: sorted at picking, sorted at table
Stem: whole cluster
Yield of Harvest: 55 hl/ha
Method of Crush/Pressing: mechanical press Press Type: pneumatic
Pre-fermantation Soak/Maceration: Y     Length of Soak: 1-2days
Temperature Controlled: Y
Free Run Juice Only: Y
Gravity Fed to Vessels: Y
Type of Vessel for Fermentation: Stainless Steal/Inox
Size of Vessel: 1
Vessel Seal: Sealed Vessel
Fermentation Temperature Controlled: Y
Fermentation Style: Naturally Occured
Type of Yeasts: Cultured Yeasts
Carbonic Maceration: N
Length of Fermentation: 15 Day(s)
Pumped Over/Cap Agitation: N
Malolactic Fermentation: N
CO2/SO2 Added on Fermentation: SO2
Type of Ageing Vessel: Stainless Steal/Inox
Origin of Barrels (if used):
Size of Barrels Used: 0
Length of Maturation: 6 Month(s)
Extended Lees Contact: Settled
Fined (Type): N
Filtered (Type): N
Moved to Multiple Vessels?:
Date of Bottling: 2012-04-00
Age in Bottle Before Release: 0 Month(s)
Number of Bottles (750ml) Produced: 4000
Number of Magnums Produced: 0
Number of Half Bottles (375ml) Produced: 0
Closure Type: Natural Cork
Bottled with SO2: Y
Alcohol %: 12.50
Residual Sugars (Gram/Liter):
Total Acidity (Gram/Liter): 0.00
Total Ph: 0.00

The Vineyard

Total Vines Planted:
Density of Vines:
Wine Vineyard:
Source Vineyard: Vineyards Estate Owned
Exposition of Vineyards: SE, S
Soil Type(s): Clayey-limestone
Elevation of Vineyards: 200-250 m
Vineyards Description: Hillside, Flat or Valley Floor
Average Age of Vines: 40 year(s)
Farming Methods: Sustainable
Irrigation: dry farmed
Additional Vineyard Information: