Rocche Costamagna Arneis DOC 2018

Rocche Costamagna Arneis DOC is a bright and aromatic white wine from Piedmont, Italy. Made from 100% Arneis, it offers aromas of white peach, pear, and wildflowers, with hints of almond and citrus. The palate is medium-bodied with crisp acidity, a silky texture, and a refreshing, mineral-driven finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Light-bodied, Floral
Grape Varietal: Arneis
Tastes Like: Comparable to a Viognier, with notes of white peach, citrus zest, and a touch of almond, finishing with a crisp, mineral-driven edge.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Piedmont, Italy
Terroir: Sandy and clay soils
Aging: Stainless steel
Serving Temperature: 8-10°C

Rocche Costamagna is a historic winery in Piedmont, Italy, renowned for its commitment to crafting high-quality wines that reflect the region's unique terroir. Their Arneis is a delightful and expressive example of this varietal.

Seafood: Grilled prawns, seafood pasta, or baked sole.
Poultry: Lemon-herb roasted chicken or turkey wraps.
Vegetarian: Asparagus risotto or roasted vegetable tart.
Meat: Veal medallions or pork tenderloin.

Ricotta: Light and creamy, enhancing the wine's minerality.
Pecorino: Nutty and savoury, complementing the wine's crispness.
Goat Cheese: Tangy and fresh, pairing beautifully with the wine.
Fontina: Mild and buttery, balancing the wine's fruitiness.

Asparagus Risotto

Ingredients:

• 1 cup Arborio rice
• 1 bunch asparagus, trimmed and chopped
• 4 cups vegetable stock
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 small onion, diced
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a pan. Sauté onion until softened.
2. Add rice and toast for 2 minutes. Deglaze with white wine.
3. Gradually add stock, one ladle at a time, stirring until absorbed.
4. In the final 5 minutes of cooking, stir in chopped asparagus.
5. Once rice is creamy, stir in Parmesan. Season with salt and pepper.

Tip: Garnish with fresh herbs and additional Parmesan.