Of all the stories originating from Annandale Cellars' broad selection of world wines, Arneis may have the most ornery character. In English, Arneis translates loosely into “little rascal.” This refers to the difficulty of growing this small grape that came from the Italian Piedmont region, almost thumbing its nose at the plethora of plump red and black grapes also native to the region. Preserving the precise level of acidity desired also can be a bit tricky for even experienced wine makers.
The Arneis grape produces floral, dry, and crisp notes. While other countries have succeeded in growing the stubborn Arneis grape, most consider the Italian versions to still be superior. Veno has a strong selection for those who wish to buy Arneis wine online, including a good number of Italian brands.
Ready to try this deliciously difficult white wine? Then don’t wait. Reach out to our friendly and knowledgeable staff to answer all of your wine questions. We love to share our experience with all phases of wine making from production to knowing which wine to select for each meal and special occasion. Veno makes buying Arneis wine online or in person as easy and as enjoyable as possible.
Call us on +61 (0)409819436 or send us an email at firstname.lastname@example.org for more information. If in the neighborhood, why not stop by our Annandale location for the best in person wine tasting and purchasing experience. Online or in person, one of the best selections in the world of organic and natural Arneis wine awaits.
Colin Mitchell of Yandoit Hill in Victoria seems to have a solid grasp of the variety:
“Variety is renowned for low acidity, but I find that if harvested at a moderate ripeness, with Baumé in the area of 12.5, the acid levels are good but seem to drop rapidly when extended ripeness is sought. At this stage, the berries become quite bronze and make a decent tablegrape. The grape has a reputation of rapid oxidisation while processing and the wines are generally believed to be short-lived. I think both of these criticisms are a bit over-stated.
It is probably obvious by now that I have a distinct preference or bias for the leaner, fresher, brighter, lower alcohol versions of the variety. Even at a lower alcohol level, 11.5-12.5%, the wines have a textural quality, more pronounced pear and apple characters, an Italian minerality and a slight bitterness on the finish. They make great food wines, especially with vegetable-based or lighter chicken dishes. As the alcohol level increases, wines become similar to Viognier in style. As I stated earlier, both were used historically as a perfuming agent to a red variety. A ripe pear and stone fruit or apricot character takes over from the apple. The palate gains weight considerably and the wines can become a little too viscous and oily."
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