Friday, October 1, 2010
Arneis almost wasn't. By the 70's it had virtually disappeared all together. Arneis does not age, it is not a fruity or particularly hedonistic white, nor is it a stony or minerally and structured drink. Perhaps its greatest claim to fame was that it was also known as Barolo Bianco back in the day when Barolo was given away because no fool would ever buy such a poorly made wine - and Arneis was the diluting additive that tamed the tannin and acid of Nebbiolo.
Anyhow, if you don't mind leg hair in your wine, we whole-cluster pressed the Arneis, all 80 gallons, and now it is slowly fermenting away, hopefully producing a nice, clean Spring bottling. No battonage, no oak, no trickery. Just Arneis being what it is, and teaching us along the way.