Wine Erbaluce di Caluso or Caluso DOCG
I produce the Wine Erbaluce di Caluso or Caluso DOCG using the most modern techniques of the cold. When the Erbaluce grapes have a pH of 3 and acidity around 9, the grapes are harvested immediately and placed in boxes in cold storage for 4/5 days at a temperature of 3-4° C. This phase leads to the cold grape cryomaceration (from the Greek kryos, "cold"). This process aims to produce a wine with fruity characteristics , as well as give them greater smoothness and longevity, while also allowing less use of sulfites. The cold grapes are pressed, the wort is floated for a first clarification before . The alcoholic fermentation is carried out at 13/ 14° C in temperature-controlled stainless steel vats which ensure a controlled fermentation to preserve and enhance the characteristics of the Erbaluce grapes, for the fermentation we use selected yeast. At the end of fermentation, after about a month, the wine is decanted , and left on the lees until bottling and periodically I do a battonage. Before bottling, wine is taken by the supervisory body "Camera di Commercio di Torino” Chamber of Commerce in Turin carrying out audits chemical and organoleptic and provides an opinion of the lot. Depending on the vintage, the alcohol content of wine varies from 12% to 13.50% Vol with a pH of 3.3 and an acidity of 6.
The aging in the bottle for a few years enhances the quality of minerality.
The service temperature is around 7-10° C. Wine is straw yellow in color with golden hues and greens, very limpid and crystalline.
From the fresh scent with a slight herbaceous note, clotted and mineral, this wine recalls the notes of sage, jasmine, acacia, in addition to the sweet scent of green apple and white peach.
The taste is fresh, tasty with a sapid vein that accompanies it. Soft, this wine is full-bodied, long and harmonious.
Combinations:
It's great as an aperitif or with a meal paired with hors d'oeuvres and appetizers, pasta dishes (especially rice) and main dishes of fish, where Erbaluce di Caluso with its flavor and minerality counteracts the fatness.
| Characteristics of the soil |
The Erbaluce is a very characteristic native vine, which has developed and adapted almost merging with the territory. The soil is sandy and stony moraine (pebbles coming from the Mont Blanc massif), rich in minerals with good acidity and sapidity |
| Tree Manage | Pergola Canavesana |
| Hectar tree | 2000/2500 |
| Altitude | 300/350 mslm |
| Type of tree | Erbaluce 100% |
| Kilograms per hectar | 11000kg/ha 70% |
| Winemaking technique |
My Erbaluce di Caluso DOCG wine production is done using the most modern techniques of processing of the grapes in the cold. With a pH 3 and acidity around 9, the grapes are harvested mmediately and placed in a freezer for 4/5 days at a temperature of 4° C. |
| Characteristics |
acidity and sapidity |
| Bottles | 5.000 |
| Life | 5-6 years |
| Color | pale yellow with golden hues and greens, crystal |
| Perfume | fresh scent with a slight herbaceous note, clotted and mineral, this wine is drawn to the notes of sage, jasmine, acacia, in addition to the sweet scent of green apple and white peach and banana. |
| Flavor | The taste is fresh and fruity, soft. It 'a wine with body, long and harmonius. |
| Match | Aperitifs, antipast, fish and pizza |
| Service Temperature | 08/10°C. |
| Bottling: | Cork single piece of wood to allow long-term storage, the bottle used is the Renana |
