Golden color and intense floral notes opening to fruit and honey, repeated on the palate with good body, persistence and balance. Complex and well-structured. Its light acidity gives it a particularly pleasant, fresh note.

The grapes are harvested by hand and placed in perforated crates to ensure optimum preservation until the processing phase. Around 50% of the grapes are destemmed and put through spontaneous fermentation using indigenous yeasts. After a few days, the must obtained is added to that obtained from the gentle pressing of whole grapes, and fermentation proceeds slowly at a temperature of 18-19° C. Alcoholic fermentation is followed by malolactic fermentation in vintages that allow it. Punset's Langhe doc Arneis, deliberately structured and complex, is marketed in the second half of the year following the harvest.