Erbaluce di Caluso
DENOMINAZIONE DI ORIGINE CONTROLLATA E GARANTITA
- Vines trained on the Canavese pergola, which keeps the grapes cool and well ventilated.
- Yield per hectare 60/70q.
- Grape varieties: 100% Erbaluce.
- Production technology: The grapes are harvested ripe and golden by hand with careful selection of the bunches in boxes. In the cellar, the bunches are carefully selected by hand before destemming. Before soft crushing, the destemmed grapes are left in pellicular cryomaceration for 12 hours in the absence of oxygen. This is followed by a slow fermentation of only clear must at a controlled temperature of 16-18° C for about 20 days. With subsequent racking, it is refined in steel. After bottling, it is left to rest for at least two months in the cellar before being put on sale.
- Organoleptic characteristics: A still, crystal-clear wine, straw yellow in colour with greenish reflections. The nose presents pleasant aromatic notes in which hints of lemongrass and sage prevail, mingling with notes of yellow pulp fruit. On the palate it is remarkably fresh with a pleasant savouriness.
- Oenological characteristics:12.5- 13.5°vol depending on the vintage.
- Optimum serving temperature 8°C.
- Perfect with fish, white meat and fresh cheese.
Discover the wine label
The Royal Perch, known for its beauty and sporting value, is a fish that adapts well to lake environments. In Lake Viverone, this fish can be found at a depth of about 8 metres, where it finds refuge and food. Its presence contributes to the lake's biodiversity and offers opportunities for recreational fishing. With a diet mainly composed of smaller fish and crustaceans, the Royal Perch plays an important role in the lake ecosystem.
One dish to pair with Erbaluce di Caluso is risotto with perch fillet.
