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| Country of Origin: |
Italy |
| Region of Origin: |
Piedmont |
| Typical Product: |
White |
| Structure: |
Light |
| Climate: |
Cool to Warm |
| Soil Type: |
Chalk, Limestone, Sand |
| Serving Temp: |
45 - 50F |
| Ageability: |
2 to 3 |
| Blends: |
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| Sauces to Pair: |
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| Meals to Pair: |
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| Other Names*: |
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Arneis is a white Varietal from the Piedmont region of Italy where its origins are lost in antiquity. It has recently undergone a rebirth of sorts. In the 1970's only two wineries were still making an Arneis Varietal. As winemaking practices have improved and winemakers have learned how to coax more acidity out of the grape, plantings have quickly expanded. In its native Piedmont, Arneis is still often used to soften the heavy red Nebbiolo in the famous Barolo wines ' an unusual practice given that it's a white Varietal. In Italy, its aroma is frequently described as having hints of almonds or pears. Several California producers describe its aroma as orange or lemon.
Arneis is not a particularly 'friendly' grape to grow ' in fact its name means 'Little Rascal'. It is thin skinned and prone to rot and powdery mildew. If that weren't enough to scare people off, it's also low yielding and ripens late. Arneis is very low in acid although leaving the canopy in place to allow cooling at night can increase acidity. To achieve a higher level of fruit, vineyard managers for Jacuzzi Family Vineyards minimize watering to produce smaller berries and more intense flavors. Due to its natural lack of acidity and a tendency to oxidize, Arneis should be consumed young.
Thanks to Charlie Tsegeletos of Cline Cellars and Jacuzzi Family vineyards for providing additional information.
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| * used in California |
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