Rocche Costamagna Arneis DOC 2023

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.

Peperoni con Bagna Cauda (Roasted Peppers with Warm Anchovy & Garlic Dressing)

Ingredients:

• 4 red capsicums (bell peppers)
• 4 anchovy fillets
• 3 garlic cloves, finely sliced
• 4 tbsp extra virgin olive oil
• 1 tbsp fresh parsley, chopped
• Cracked black pepper

Instructions:

1. Preheat the oven to 220°C and roast the capsicums until the skins are blistered and blackened.
2. Transfer to a bowl, cover and allow to steam for 10 minutes.
3. Peel away the skins, remove the seeds and slice into strips.
4. Meanwhile, gently warm the olive oil in a small pan and add the garlic and anchovies.
5. Cook over low heat until the anchovies dissolve and the garlic softens.
6. Arrange the roasted peppers on a serving platter and spoon over the warm dressing.
7. Finish with parsley and cracked black pepper before serving.

A classic Piedmontese antipasto, the sweet roasted peppers highlight Arneis’ pear and white peach flavours, while the savoury anchovy dressing complements the wine’s almond notes and crisp mineral finish.