The Roero Arneis Pradalupo di Fontanafredda was born on the hills of the Roero, on sandy soils, rich in arenaceous and calcareous marl, at an altitude between 200 and 300 metres. 20% of the grapes are de-stemmed, pressed and cold macerated for 24 hours; then the soft pressing of the grapes is carried out by pressing. The remaining part of the grapes is placed directly in the press without crushing and thanks to a soft pressing the must is separated from the skins. The two musts are then vinified separately and assembled at the end of alcoholic fermentation (malolactic fermentation is inhibited by lowering the temperature to 5° C). The refinement takes place in steel for 4-5 months at a low temperature on the fine lees.

ROERO ARNEIS PRADALUPO FONTANAFREDDA: TASTING

Fontanafredda's Arneis Pradalupo has a beautiful intense straw colour with greenish reflections. On the nose, it is fresh and pleasant, with notes of white wisteria, pear, grapefruit, acacia honey, aromatic herbs and hay. On the palate, it is soft but with good acidity and a certain flavour. Very versatile, it is perfect with fried vegetables as an aperitif, as with a zucchini risotto or with stewed rabbit.