Region: Piemonte
Quality Level in EU/Italian Wine Law: Erbaluce di Caluso DOCG along with three additional DOC regions.
Established: DOC approval was given in 1967 and elevated to DOCG status in 2010. A little over 200 hectares under vine and approximately 72000 cases per year of production
Primary Grape Varieties: Varietal 100% Erbaluce used in Still, Sparkling wines (Spumante) and Passito/Riserva Passito wines. Erbaluce di Caluso wines are never blended and seldom see oak. The first documented reference to Erbaluce was in 1606 and refers to its origins in the local Alpine foothills, near Torino. Several references confuse Erbaluce with Greco and Greco Bianco in the Ghemme province but genetic studies show no connection.
Price: $$
Pairs with: The wines marry well with antipasti and fish, calamari and artichokes.
Characteristics: Cortese has a subtle and restrained nature to it. The best examples of Cortese wines are moderately aromatic and characterized with piercing and tart acidity, old-world minerality, lemon and tree fruit aromas and flavors. Gavi is a typical, back-palate Italian white wine, displaying refreshing and crisp acidity, citrus notes of lemon, yellow apple and delicate floral aromas. The wines are typically dry and crisp and the use of oak is minimized or avoided all together. Oak influences can overwhelm the delicate flavors and aromas of Gavi wines.
Serve: Chilled
Erbaluce di Caluso DOCG of Piemonte wines are made in still, spumante and passito versions and are wonderful wines to enjoy before a meal. At its origin, Erbaluce is derived from Albaluce or dawn's light.. The pale color of the grape and the wine is described as being like "dawn's pale light". This is an ancient variety that was first harvested in Piemonte. Some experts believe that it is a clone or derivative of Fiano but the majority of research suggests the grape is native to the area. It has high acidity and its fragrant nature lends itself to both still and sparkling applications. Erbaluce is little known outside of Piemonte but it has a strong past as it was a gold medal winner at the 1855 Paris Exhibition that yielded the 1855 French Classification of Medoc and Sauternes wines.
Erbaluce is an early bud breaking variety which makes it susceptible to spring frost in the more Northern areas of the Piemonte region. The vines are quite vigorous and trained in a pergola style. Hail is also a common threat in the area and the canopy offers little protections and regular yield loss occurs. Any attempt to protect the grapes with a thicker canopy results in thin wines of little character so active vineyard management seeks to balance ripeness and acidity with airflow and threat protection. The thick skins turn amber when ripe and when combined with naturally high acidity, these wines are perfect for air drying and use in Passito wines.
The dry versions are pale lemon in color with green tints and exhibit aromas and flavors of wildflowers and hay, nuances of apricot and undertones of green grass. Other versions list “Biancospino and Gelsomino” as classic aromas of hawthorn and jasmine. The fruit driven and floral notes are the principal indicator of this medium bodied wine of moderate plus intensity. There can often be honey and citrus notes underlying the finish.
Erbaluce is the sole grape of the DOCG region that bears its name and it is a small region surrounding the town of Caluso in the northern half of Piemonte. The still wines are refreshing and meant to be drunk young. Erbaluce is also the primary grape of Canavese Bianco, which is cultivated in the Torino area and is a lower alcohol, dry wine. In the DOCG region, all three versions of the wine are 100% Erbaluce.
Caluso Passito is a luxurious sweet wine of distinction and may be the area’s best known product. The grapes are dried after harvest until the February or March timeframe and fermentation requires another month. Aged in oak for three-four years, the passito sweet wine is full-bodied and velvety. The riserva passito requires the four years. Caluso Passito are considered to be the finest expression of the Erbaluce variety.
The Spumante wine is, as stated earlier, 100% erbaluce grape and sits on the lees for 15 months. About 20% of the wine production is sparkling, made in the metodo classico technique. The wine thickens in texture over time to balance the high acidity and displays orchard fruits and honey on the palate.
In most cases, wines of this class can be found in the low $20 range and offer a unique wine for your next party.
Quality Level in EU/Italian Wine Law: Erbaluce di Caluso DOCG along with three additional DOC regions.
Established: DOC approval was given in 1967 and elevated to DOCG status in 2010. A little over 200 hectares under vine and approximately 72000 cases per year of production
Primary Grape Varieties: Varietal 100% Erbaluce used in Still, Sparkling wines (Spumante) and Passito/Riserva Passito wines. Erbaluce di Caluso wines are never blended and seldom see oak. The first documented reference to Erbaluce was in 1606 and refers to its origins in the local Alpine foothills, near Torino. Several references confuse Erbaluce with Greco and Greco Bianco in the Ghemme province but genetic studies show no connection.
Price: $$
Pairs with: The wines marry well with antipasti and fish, calamari and artichokes.
Characteristics: Cortese has a subtle and restrained nature to it. The best examples of Cortese wines are moderately aromatic and characterized with piercing and tart acidity, old-world minerality, lemon and tree fruit aromas and flavors. Gavi is a typical, back-palate Italian white wine, displaying refreshing and crisp acidity, citrus notes of lemon, yellow apple and delicate floral aromas. The wines are typically dry and crisp and the use of oak is minimized or avoided all together. Oak influences can overwhelm the delicate flavors and aromas of Gavi wines.
Serve: Chilled
Erbaluce di Caluso DOCG of Piemonte wines are made in still, spumante and passito versions and are wonderful wines to enjoy before a meal. At its origin, Erbaluce is derived from Albaluce or dawn's light.. The pale color of the grape and the wine is described as being like "dawn's pale light". This is an ancient variety that was first harvested in Piemonte. Some experts believe that it is a clone or derivative of Fiano but the majority of research suggests the grape is native to the area. It has high acidity and its fragrant nature lends itself to both still and sparkling applications. Erbaluce is little known outside of Piemonte but it has a strong past as it was a gold medal winner at the 1855 Paris Exhibition that yielded the 1855 French Classification of Medoc and Sauternes wines.
Erbaluce is an early bud breaking variety which makes it susceptible to spring frost in the more Northern areas of the Piemonte region. The vines are quite vigorous and trained in a pergola style. Hail is also a common threat in the area and the canopy offers little protections and regular yield loss occurs. Any attempt to protect the grapes with a thicker canopy results in thin wines of little character so active vineyard management seeks to balance ripeness and acidity with airflow and threat protection. The thick skins turn amber when ripe and when combined with naturally high acidity, these wines are perfect for air drying and use in Passito wines.
The dry versions are pale lemon in color with green tints and exhibit aromas and flavors of wildflowers and hay, nuances of apricot and undertones of green grass. Other versions list “Biancospino and Gelsomino” as classic aromas of hawthorn and jasmine. The fruit driven and floral notes are the principal indicator of this medium bodied wine of moderate plus intensity. There can often be honey and citrus notes underlying the finish.
Erbaluce is the sole grape of the DOCG region that bears its name and it is a small region surrounding the town of Caluso in the northern half of Piemonte. The still wines are refreshing and meant to be drunk young. Erbaluce is also the primary grape of Canavese Bianco, which is cultivated in the Torino area and is a lower alcohol, dry wine. In the DOCG region, all three versions of the wine are 100% Erbaluce.
Caluso Passito is a luxurious sweet wine of distinction and may be the area’s best known product. The grapes are dried after harvest until the February or March timeframe and fermentation requires another month. Aged in oak for three-four years, the passito sweet wine is full-bodied and velvety. The riserva passito requires the four years. Caluso Passito are considered to be the finest expression of the Erbaluce variety.
The Spumante wine is, as stated earlier, 100% erbaluce grape and sits on the lees for 15 months. About 20% of the wine production is sparkling, made in the metodo classico technique. The wine thickens in texture over time to balance the high acidity and displays orchard fruits and honey on the palate.
In most cases, wines of this class can be found in the low $20 range and offer a unique wine for your next party.
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