Winery Michele VianoRoero Arneis
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Roero Arneis from the Winery Michele Viano
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Roero Arneis of Winery Michele Viano in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Roero Arneis
Pairings that work perfectly with Roero Arneis
Original food and wine pairings with Roero Arneis
The Roero Arneis of Winery Michele Viano matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of goat cheese and spinach lasagne, chicken maffé (africa) or papillotes of herring with comté cheese.
Details and technical informations about Winery Michele Viano's Roero Arneis.
Discover the grape variety: Kyoho
Table grape with long clusters and spherical blue-black berries with thick skin and juicy flesh, with a distinctive sweet muscat flavour. Very rarely vinified. Widely grown in Japan, Korea and China for fresh consumption, one of the most popular table grapes in East Asia. Japanese black table grape obtained in 1937, crossing Ishiharawase × Centennial.
Last vintages of this wine
The best vintages of Roero Arneis from Winery Michele Viano are 0
Informations about the Winery Michele Viano
The Winery Michele Viano is one of of the world's greatest estates. It offers 14 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
