Ponzi Vineyards Arneis Willamette Valley 2006

Avg Price: $48.00
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Winemaker's Notes:

HISTORY: This very rare and special Italian varietal is traditionally planted in the Northern Piedmonte region of Ita...

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The Herbfarm
Woodinville, WA (2,400 mi)
USD 48.00
750ml
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User Reviews for Ponzi Vineyards Arneis Willamette Valley

Ratings & Tags for Ponzi Vineyards Arneis Willamette Valley

rated this wine
5.00 5
11/26/2008

93628 Snooth User: psc
rated this wine
4.00 5
10/22/2008

94630 Snooth User:
rated this wine
5.00 5
10/29/2008

rated this wine
3.00 5
11/26/2008

74764 Snooth User: Tibor
rated this wine
5.00 5
10/07/2008

93627 Snooth User: PLUTO
rated this wine
5.00 5
10/22/2008

Winemaker's Notes:

HISTORY: This very rare and special Italian varietal is traditionally planted in the Northern Piedmonte region of Italy. During one of the many trips to visit the Currado family of Vietti Winery, the Ponzi family was surprised by the wine’s delightful flavors and lovely balance. Continuing their innovation in the vineyard and cellar, they returned to their winery and immediately planted cuttings of Arneis in 1991. Ponzi Vineyards is one of very few U.S. producers of this varietal and the only producer in Oregon FERMENTATION: Grapes were whole cluster pressed and juice settled for 24 hours. The must was fermented at very low temperatures in stainless steel. This wine completed 50% of its malolactic fermentation, and was lightly filtered before bottling. Alcohol is 13.4%. Finished pH is 3.18. Residual sugar is .48g/100 ml.

HISTORY: This very rare and special Italian varietal is traditionally planted in the Northern Piedmonte region of Italy. During one of the many trips to visit the Currado family of Vietti Winery, the Ponzi family was surprised by the wine’s delightful flavors and lovely balance. Continuing their innovation in the vineyard and cellar, they returned to their winery and immediately planted cuttings of Arneis in 1991. Ponzi Vineyards is one of very few U.S. producers of this varietal and the only producer in Oregon FERMENTATION: Grapes were whole cluster pressed and juice settled for 24 hours. The must was fermented at very low temperatures in stainless steel. This wine completed 50% of its malolactic fermentation, and was lightly filtered before bottling. Alcohol is 13.4%. Finished pH is 3.18. Residual sugar is .48g/100 ml.

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