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Arnione 2021
€59,90
Tax included
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Arnione was Campo alla Sughera's first label in 2001 and remains one of the estate's defining wines to this day. It is made only from the best plots, harvested and vinified separately.
The name comes from the arnione, an egg-shaped alabaster stone that the soils of the Etruscan coast bring forth. Its rounded shape is the emblem on all of the house's labels.
One of the flagships of Campo alla Sughera, for collectors and great evenings. A gift that makes an impression.
Taste & aroma
In the glass, a dense ruby red. The nose is deep and layered: balsamic eucalyptus, bitter orange, sour cherry, and ripe strawberry, along with Mediterranean macchia and spices. On the palate very elegant and fine, structured yet soft, with pleasant salinity and a long finish of ripe red fruit.
At a glance
Vintage
2021
Grape varieties
Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot
Classification
Bolgheri DOC Superiore
Origin
Campo alla Sughera, Bolgheri
Soils & altitude
sandy-clay, alluvial
Ageing
18 months in barrique and tonneaux, at least 24 months in bottle
Alcohol
14.5% vol
Contents
750 ml
The winery
Arnione comes from Campo alla Sughera in Bolgheri. Before the estate came into being in 1998, the Knauf family, German entrepreneurs who had long made their home in Tuscany, had the soils of the area carefully mapped to find the best sites. The vines lie along the bed of the Fossa di Bolgheri, between the sea and the hills that shield them from the cold winds of the hinterland. Since 2017 the estate has worked with winemaker Stéphane Derenoncourt.
In the cellar
Hand-harvested in 15 kg crates from densely planted vineyards with 9,500 vines per hectare. Each plot is vinified separately, for 20 to 25 days in stainless steel at 28 to 30 °C. The wine then ages 18 months in French oak barriques and tonneaux and afterward at least 24 months in bottle.
At the table
A wine for slow-cooked dishes: pot roast, peposo, wild boar ragù, or roast duck, but also prime cuts from the grill. Pair it with long-aged cheese. Open it ahead of time or decant it, and serve at 20 °C (68 °F).