Data Sheet: Erbaluce di Caluso Passito or Caluso Passito DOCG

Variety of vine and soil   The Erbaluce is white berry variety of vine, is a native vine, which has developed and adapted almost merging with the territory. The soil is sandy and stony moraine, quaternary period (pebbles coming from the Mont Blanc massif), soil rich in minerals and this give important acidity and sapidity at the wine

Tree Manage                         Pergola Canavesana

Vines per hectar                   2000/2500

Altitude                                 300/350 mslm

Variety of vine                      Erbaluce 100%

Kilograms per hectar           1000kg/ha

Yield (per hectar)                 30%

Oenologist                             Dottor Cordero Gianfranco e Dottor Gerbi Gianpiero

Agronomist                           Dottor Giacometto Bruno

Vinification Technique    I produce the Erbaluce di Caluso Passito or Caluso Passito DOC 2006 using the traditional old method. When the grape Erbaluce have a pH 3 and acidity around 10/11, the grape is manual harvesting in boxes choosing only healthy grapes and berries with sparse, the grapes are left to dry in the same boxes or hanging in the attic of the Winery until the end of January beginning of February. In all this times many grapes are attack by noble rot (botrytis cinerea) which will give the wine particular secondary and tertiary aromas. In February, the grapes that are dried out naturally is de-stemmed and fermented in stainless steel macerator for about a month, begins the fermentation process which activates naturally with indigenous yeasts of the Erbaluce grapes (do not use selected yeasts). After a month I press the grape in fermentation and the must is placed part in steel barrels and a part in wood barrels, where continue fermentation for a period of 4-5 years. The Passito wine is decanting in each spring.

Bottles produced                    2.800 of 500 ml

Caracteristics                          sweetness with good acidity and sapidity given by the moraine

Longevity                                10-60 years, it is important the cork used

Color                                     crystal, amber yellow with golden reflections

Smell                                    fresh scent, citrus, hints of vanilla and tobacco

Taste                                    although it is a Passito wine is fresh and fruity, with hints of almond and apricot jam and dried fruit. It 'a wine with body, long and harmonious and complex

Wine Pairings                       sipping wine, it goes well with desserts in particular with dried biscuit, seasoned cheese Parmigiano or Grana, blue cheeses such as Castelmagno, Blu del Monviso, Roquefort

Serving Temperature           12/14°C, many people like it cold from the fridge

Bottling                                We use Cork single piece of wood to allow long-term storage, the bottle used is the Renana