Nieuw in ons assortiment:
Met trots presenteren wij u onze nieuwe aanwinst. Terredavino heeft Jean Arnaud verkozen tot haar vertegenwoordiger op de Nederlandse en Belgische markt. Per direct zijn de genoemde wijnen leverbaar aan horeca en wijnspeciaalzaken.Wilt u meer informatie mail dan naar: horeca@jeanarnaud.com of retail@jeanarnaud.com.
We are a winery surrounded by the picturesque vineyards of the Langhe district, one of the most renowned vine growing areas of the world. However, we are more than just that, we are an agricultural firm without peer in our region. We encompass over 5,000 hectares of vineyards cultivated by over 2,500 growers who are organized in 14 collective wineries. This gives us a unique basis of immense proportions which allows us to produce at a very high quality level that often reaches the peaks of excellence. We offer a vast range of wines, spanning from those names known throughout the world to small locally known niche products. What unites the range is our driving philosophy: "only wines from Piedmont and only wines that have the appellation disciplined by DOC or DOCG regulation".
We are based in our winery in Barolo, which symbolizes a firm that is in tune with the times and that invests in the future. A firm that expresses passion for an ancient craft that is in continual evolution.
The work that leads to the production of a wine of excellence starts in
the vineyard. By programming low yields per hectare we obtain grapes that are
riper, richer in sugar levels, concentration, extract and all those substances
that translate into the pleasant mouth feel of ripe fruit.
So as to carry out this task, our agronomists work with grape growers following a rigorous protocol: the selection of vineyards with privileged aspect and exposure; severe pruning and canopy management; bunch protection; and above all, green harvesting so that the remaining bunches reach complete maturation.
Winemaking follows in our cellars under the guidance of expert oenologists.
So as to carry out this task, our agronomists work with grape growers following a rigorous protocol: the selection of vineyards with privileged aspect and exposure; severe pruning and canopy management; bunch protection; and above all, green harvesting so that the remaining bunches reach complete maturation.
Winemaking follows in our cellars under the guidance of expert oenologists.
Grapes from the largest producer members are vinified separately and the
name of the original producer appears on the label. The grapes from the small
producers and particular lots are blended. In this case the labels contain the
titles of works by famous local authors such as Cesare Pavese and Beppe
Fenoglio. Authors whose works speak about the lands which produce our wines.
The wines:
Barolo DOCG Essenze
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Grape variety:
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100% Nebbiolo
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Yield:
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40 hl
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Alcohol:
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14.0% vol.
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Serving temperature:
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18 - 20° C
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Vineyard location and profile: Barolo DOCG Essenze is a
Barolo blend of the finest pedigree. It is the unique balance given by selected
small lots of cru-grown Barolos from prestigious vineyards: La Volta in Barolo,
Ravera in Novello, Montanello and Scarrone in Castiglione Falletto, Bussia in
Monforte, and Annunziata in La Morra.
Winemaking and ageing: Following the traditional local winemaking practice of blending together various separate lots to compose a Barolo, we achieved a Barolo of superb quality. Despite utilising traditional winemaking practices, our house style is evident, which emphasises full-bodied wines with emphatic fruit, and optimal equilibrium among all components as well.
After maceration on the skins for some 25 days, malolactic fermentation was completed in steel, and the wine then matured in oak for 24 months.
Winemaking and ageing: Following the traditional local winemaking practice of blending together various separate lots to compose a Barolo, we achieved a Barolo of superb quality. Despite utilising traditional winemaking practices, our house style is evident, which emphasises full-bodied wines with emphatic fruit, and optimal equilibrium among all components as well.
After maceration on the skins for some 25 days, malolactic fermentation was completed in steel, and the wine then matured in oak for 24 months.
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Colour:
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ruby tending to garnet
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Bouquet:
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intense
and remarkably complex. exhibiting generous nuances of violets. tar. and
vanilla
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Palate:
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dry.
generous. and warm. with impressive body and texture. and a long-lingering
finish
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The "La Malora" Langhe Nebbiolo
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Grape variety:
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> 85% Nebbiolo
< 15% Barbera |
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Yield:
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50 hl/hectare
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Alcohol:
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14.0% vol.
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Serving temperature:
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18 - 20° C
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Vineyard location and profile: The "La Malora"
Langhe Nebbiolo is produced from a blend of grapes sourced from vineyards in
the heart of Langhe, with exemplary exposures.
Vinification and ageing: The traditional-style vinification begins with a 20-day maceration at 28-30°C , followed the malolactic in small oak, where the wine then rests for 15-18 months.
La Malora bottle-ages for a further 6 months in cool cellars, then departs to grace the tables of Nebbiolo-lovers for 1 to 6 years after the harvest.
Vinification and ageing: The traditional-style vinification begins with a 20-day maceration at 28-30°C , followed the malolactic in small oak, where the wine then rests for 15-18 months.
La Malora bottle-ages for a further 6 months in cool cellars, then departs to grace the tables of Nebbiolo-lovers for 1 to 6 years after the harvest.
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Colour:
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very deep ruby red
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Bouquet:
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impeccably graceful balance of ripe fruit. spices. and vanilla (Very
rich. with scents of black fruit. tobacco leaf. pastries. and wild berries.)
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Palate:
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dry and supple. full-flavoured over a subtle background of vanilla and
fruit preserves. Sweet tannins.
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Barbera D’Alba D.O.C. Superiore “Croere”
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Grape variety:
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Barbera 100%
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Yield:
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50 hl/hectare
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Alcohol:
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14.0% vol.
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Serving temperature:
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18 - 20° C
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Vineyard location and profile: The vineyards, all marked by
extremely low yields, are located in the Croere district of the comune
of Castagnito (CN).
They total 6 hectares (14.8 acres), with exemplary southern exposure, in medium-textured soils that produce solidly-structured, elegant wines.
Vinification and ageing: Vinification is traditional, with a 15 day maceration on the skins followed by a 28-30°C fermentation. Malolactic is carried out in small oak barrels, where the wine remains for a further 15 months.
6-8 months' bottle-ageing allows it to achieve the desired balance between rich bouquet and solid structure.
They total 6 hectares (14.8 acres), with exemplary southern exposure, in medium-textured soils that produce solidly-structured, elegant wines.
Vinification and ageing: Vinification is traditional, with a 15 day maceration on the skins followed by a 28-30°C fermentation. Malolactic is carried out in small oak barrels, where the wine remains for a further 15 months.
6-8 months' bottle-ageing allows it to achieve the desired balance between rich bouquet and solid structure.
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Colour:
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deep ruby red
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Bouquet:
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impressively complex and balanced. redolent of violets. liquorice. and
vanilla
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Palate:
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orisp and dry but silk-textured and richly flavoured. over a subtle
background of vanilla and ripe fruit
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Barbera D’Alba D.O.C. “Ansisa”
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Grape variety:
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Barbera 100%
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Yield:
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55 hl/hectare
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Alcohol:
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13.50% vol.
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Serving temperature:
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16 - 18° C
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Vineyard location and profile: The barbera grapes are sourced from the Ansisa district in the comune
of Vezza d'Alba (Cn), on the left bank of the Tanaro in the heart of the Roero.
In the local dialect, "ansisa" refers to a narrow valley "etched out" by a small seasonal stream.
The calcareo-siliceous soils face south and produce medium-bodied wines with rich bouquet and outstanding balance, not requiring lengthy cellaring.
Vinification and ageing: Vinification is traditional, with a 10-day maceration on the skins followed by a 25-28°C fermentation and then by malolactic in stainless steel.
A few months' bottle-ageing develops the classic Barbera bouquet and softens the wine's contours.
In the local dialect, "ansisa" refers to a narrow valley "etched out" by a small seasonal stream.
The calcareo-siliceous soils face south and produce medium-bodied wines with rich bouquet and outstanding balance, not requiring lengthy cellaring.
Vinification and ageing: Vinification is traditional, with a 10-day maceration on the skins followed by a 25-28°C fermentation and then by malolactic in stainless steel.
A few months' bottle-ageing develops the classic Barbera bouquet and softens the wine's contours.
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Colour:
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deep ruby red
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Bouquet:
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opulent and intense. with a lively. fruit-filled fragrance
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Palate:
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dry. full-flavored. smooth and supple. displaying the full range of
classic Barbera hallmarks
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Gavi Di Gavi D.O.C.G. “Ca’ Da Bossio”
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Grape variety:
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100% Cortese
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Yield:
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60 hl
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Alcohol:
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12.0% vol.
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Serving temperature:
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8 - 10° C
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Vineyard location and profile: The cortese grape grown on the hillsides in the comune of Gavi produces the
wine known as Gavi, which can also utilise the Gavi subzone name.
The vineyards cover some 30 hectares (74 acres) in the Ca' da Bosio area, planted in ideal positions on one of the hilltops that overlook the town of Gavi.
Vinification and ageing: After a brief cold maceration on the skins and fermentation, the wine is held for a brief period on the lees until a partial malolactic fermentation is completed.
The vineyards cover some 30 hectares (74 acres) in the Ca' da Bosio area, planted in ideal positions on one of the hilltops that overlook the town of Gavi.
Vinification and ageing: After a brief cold maceration on the skins and fermentation, the wine is held for a brief period on the lees until a partial malolactic fermentation is completed.
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Colour:
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straw yellow flecked with green highlights
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Bouquet:
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lively. generous aromas of ripe fruit and flowers. very eloquent.
complex. lingering on and on
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Palate:
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soft-textured and graceful. balanced. silk-textured. with marked
fruit-floral complexity
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