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Bruno Giacosa Roero Arneis Piedmont 2024

Bruno Giacosa Roero Arneis Piedmont 2024

HK$278
HK$278
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Aristocratic, Crystalline, and Pure Mineral Tension

Crafted by the legendary "Prophet of Nebbiolo," this benchmark white wine proves that the house of Bruno Giacosa handles Piedmont's native whites with the exact same majestic precision as their cult Barolos. Moving far away from the heavy, oil-slicked whites of old, the 2024 Roero Arneis is a masterclass in modern, high-tension winemaking. It opens with a pristine, vertical bouquet of crunchy green apples, fresh white peaches, and wild sage blossom, combining a vibrant line of snappy acidity with a savory, chalky almond finish.
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Style Profile at a Glance

Attribute Profile Scale
Body Medium-Bodied, Crisp & Linear ●●●●●
Sweetness Strictly Dry ●●●●●
Acidity Refreshing ●●●●●
Fruit Green Apple, Lemon Pastille & White Peach ●●●●●
Oak None (100% Stainless Steel For Absolute Terroir Purity) ●●●●●

Expert Tasting Notes & Estate Reputation

  • 95 Points – James Suckling "A lovely white with green mangoes and pineapple, white flowers and a hint of flint. Medium to full body with depth, intensity and plenty of fruit. Tangy at the end. Very complete. Drink now."
  • The Uncompromising Standard of Neive: Founded by the late, legendary Bruno Giacosa and meticulously maintained today by his daughter Bruna, this historic house holds an iconic status in the wine world. Known historically for bottling some of the greatest single-vineyard Nebbiolos in existence, Bruno Giacosa was also a fierce champion of the native Arneis grape, helping rescue it from near-extinction. By refusing oak treatment and focusing entirely on cool, stainless steel vinification, the estate captures a svelte, bone-dry masterpiece defined by pristine harmony, gastric energy, and crystalline mineral length.

Highlights

  • 100% Arneis hand-harvested from choice, low-yielding partner growers across the steep, sun-drenched hillsides of the Roero DOCG.
  • Vines are rooted in ancient, mineral-rich soils composed of marine sand, loose gravel, and layers of calcareous clay.
  • Fermented slowly at strictly controlled cool temperatures in stainless steel vats, remaining on its fine lees with zero malolactic fermentation to lock in intense freshness.

Tasting Notes

  • Appearance: Shimmering pale straw-yellow with star-bright white-green reflects.
  • Nose: Lifted, crystalline, and complexly fragrant, opening with crisp green apple, fresh white peach, and lemon pastille, beautifully laced with wild sage blossom, citrus pith, and a clean chalky undercurrent.
  • Palate: Strictly dry, medium-bodied, and highly vertical. Bright layers of fresh orchard fruits and citrus oil glide across the palate, instantly driven forward by a crisp, mouthwatering vein of acidity. The mid-palate has an incredibly focused, svelte texture before drawing into a long, dry finish marked by mineral salts and a classic, pleasant note of raw almond bitters.

Serving Suggestion

  • Temperature: Serve chilled at 9–11°C. Avoid serving it ice-cold, which mutes its delicate floral aromatics and unique, mineral-saline mid-palate layout.
  • Decanting: Not strictly required as it is beautifully expressive from the first pour, though 10 minutes open helps the chalky aromatics expand. Built for magnificent immediate enjoyment or cellaring over the next 3–5 years.
  • Western Pairing: Fresh goat cheese salads, pan-seared branzino with lemon-herb olive oil, grilled prawns, or vitello tonnato.
  • Asian Pairing: 水晶蝦餃皇 (Premium Steamed Prawn Dumplings / Har Gow), 蒜蓉粉絲蒸大扇貝 (Steamed Scallops with Garlic and Glass Noodles), or 潮州凍蟹 (Chiu Chow Cold Crab).

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