Once the Arneis is harvested the precious juice is fermented in stainless steel and aged oak barrels. Lees stiring and ageing in the oak barrels contribute to the wines complexity and mouthfeel. Indigenous yeasts are used for the fermentation.
Tua Marina Arneis is made to share with friends and to enjoy with Italian/European food. Try it with fish and shellfish, pasta with olives and pine nuts, risotto with porcini mushrooms and pecorino, fennel gratain or salad Nicoise. Naturally it matches perfectly with fresh and local products from Marlborough. But why not try to find the perfect match yourself.