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Tistin Roero Arneis DOCG
Italy, Piedmont, Roero Arneis DOCG
Marziano Abbona has distinguished itself as one of the region’s finest producers. The Abbona family has been cultivating vineyards since the 1920’s and Marziano Abbona began bottling wine under the family name in the 1970’s. Abbona owns a total of 40 hectares in Dogliani, Barolo, and Barbaresco, in Piemonte. Each vineyard is planted with the varietal that benefits most from that particular site. In the mid-20th century Celso Abbona planted the legendary vineyard Bricco Doriolo, located in Santa Lucia di Dogliani. Today, this vineyard not only embodies the historical memory of the company, but it represents one of the most prestigious crus of Dogliani. The winery’s flagship wine comes from this vineyard, named the Papà Celso in honor of this great man.
The vineyards of Abbona extend for a total surface area of 52 hectares (128 acres) over the best-positioned territories in Dogliani, Monforte d’Alba and Novello. All owned by the winery, the vineyards include some of the most renowned crus in the Langhe and are cultivated in the highest respect for the surrounding environment and for those who work in the vineyards.
The vineyards are cultivated and harvested by hand following methods passed down for generations. Many of the family vineyards are cultivated with old-growth vines up to 60 years of age. These express the highest quality of the territory where they were planted. Following the French tradition of classifying land parcels, the winery’s vineyards are divided by land quality according to factors of microclimate, position, and geology. Abbona uses only grapes from the best vineyards, located in the higher hills, to make their cru wines; the other grapes are used to make their more basic wines.
The soil is made of marl-sandstone type with a prevalence of sandstone, marine-origin sedimentary rocks, and a good content of limestone, clay and sand. This last element makes the soil loose and soft and gives it great permeability. Given their marine origin, the vineyard terrains are rather poor in organic matter, but rich in mineral salts.
Arneis, as for its vegetative cycle, it has a medium-early budding, so when possible, it is planted in areas that aren’t subject to spring frosts. It has a flowering that typically occurs in the first ten days of June, and it reaches maturity in the second half of September.
Crushing-destemming and maceration on the stems using CO2. Draining and soft pressing are followed by static decanting and racking; inoculation with selected indigenous yeasts. Alcoholic fermentation in stainless steel at a controlled temperature follows. It ages on its lees for four months, and cold stabilization avoids the need to use clarifying agents, decanting, or filtration.
In stainless steel tanks until bottling, then rests in the bottle at a constant temperature of 14° C (57° F) for one month before release.
The nose is very rich and aromatic with fruity prevalence of apple and melon, with a final taste most floral and delicate typical of the vine. On the palate it is quite pleasant and harmonious, with the right contrast between sweetness and acidity.