Information

DOCG Italian Wines: Erbaluce di Caluso DOCG

DOCG Italian Wines: Erbaluce di Caluso DOCG

Production area and history

The first news of the Erbaluce grape dates back to 1606; it was mentioned for the first time in one of his books by Giovan Battista Croce, jeweler at Duke Carlo Emanuele I. The name of the grape derives from the color that the grapes take on in the autumn: the pink and warm reflections become more intense, amber , in the parts exposed to the sun. This Doc is produced in different types: besides the Tranquillo, there are the Sparkling and Passito versions. This wine is obtained from the grapes of the Erbaluce vine grown in a restricted wine-growing area of ​​which the municipality of Caluso (Turin) is a lepicenter and which extends to the provinces of Vercelli and Biella.
The recognition of the denomination of controlled and guaranteed origin took place with Decree of 8 October 2010, published in the Official Gazette no. 248 of 22.10.2010.

Erbaluce di Caluso DOCG
Still wine with a straw yellow color, it has bright greenish reflections and a bright limpidity when it is young. Its very fine scent recalls that of wildflowers, referring to allacacia and hawthorn. The taste is fresh and dry. The sensations that return to the mouth are supported by a sapid nerve, which fades in the final on slightly almond notes. The noble characteristic of Erbaluce lies in its marked ability to evolve over time. After three or four years of aging, this wine shows all its complexity and structure: extremely interesting mineral and tertiary notes emerge.
Its aromas and delicate structure are enhanced if accompanied with equally delicate dishes, such as omelettes made with vegetables, risotto with frogs or Canavese soup, made with cabbage and meat broth. It is a structured wine that can also hold fried meat and fish well.
It is also excellent at the end of a meal accompanied by fresh tomini.

Erbaluce di Caluso Spumante DOCG
It can be produced exclusively with the Classic method. The characteristics of the grape make it perfect for sparkling wine. Acidity and structure are the two fundamental elements in a quality sparkling wine and Erbaluce has both. The wine shows a light and persistent foam, a fine perlage and a pale straw color. Its aroma is delicate and characteristic, as well as the dry taste with fruity and floral notes. This wine is excellent for introducing the meal, but also as accErbaluce di Caluso DOCG Still wine with a straw yellow color, it has bright greenish reflections and a brilliant clarity when young. After three or four years of aging, this wine shows all its complexity and structure: extremely interesting mineral and tertiary notes emerge. Its aromas and delicate structure are enhanced if accompanied with equally delicate dishes, such as omelettes made with vegetables, risotto with frogs or Canavese soup, made with cabbage and meat broth. It is a structured wine that can also hold fried meat and fish well. It is also excellent at the end of a meal accompanied by fresh tomini. Erbaluce di Caluso Spumante DOCG It can be produced exclusively with the Classic method. This wine is excellent for introducing the meal, but also as an accompaniment to fish dishes such as trout carpaccio and whitefish tartare. Erbaluce di Caluso Passito DOCG The bunches of Erbaluce grapes undergo a drying period in well-ventilated rooms, the so-called passitaie, where they remain, lying on racks or hung for the peduncle, for about 5 months (the drying lasts from the harvest until February of the year after the harvest). Pressing begins in March. From the first day of November following the harvest, at least 3 years must pass before marketing, as required by the Regulations (4 years for the Erbaluce di Caluso Passito Riserva). In the Passito version, all the versatility of this variety and its absolute value come out. It is a wine with remarkable aging potential: bottles of 30 or 40 years of age are capable of giving unique emotions. The wine has a color ranging from golden yellow to amber, bright clarity, elegant and vaguely ethereal aroma. Its sweet taste, which recalls the aromas of honey, jam, dried and candied fruit, makes it perfect to accompany strong-tasting cheeses such as Roquefort or Castelmagno. It is also ideal for afternoon desserts such as the typical amaretti biscuits, baci di dama, canestrelli, torcetti with butter, duchess biscuits and meliga pasta. Accompaniment to fish dishes such as trout carpaccio and whitefish tartare.

Erbaluce di Caluso Passito DOCG
The bunches of Erbaluce grapes undergo a period of drying in airy rooms, the so-called passitaie, where they remain, lying on racks or hung for the peduncle, for about 5 months (the drying lasts from the harvest until February of the year after the harvest). It is a wine with remarkable aging potential: bottles of 30 or 40 years of age are capable of giving unique emotions.
The wine has a color ranging from golden yellow to amber, bright clarity, elegant and vaguely ethereal aroma. It is also ideal for afternoon desserts such as typical amaretti, baci di dama, canestrelli, torcetti with butter, duchess biscuits and meliga pastas. (Production regulations)

Consorzio Tutela Vini DOC Caluso, Carema, Canavese
Piazza Ubertini, 1
10014 Caluso (TO)
Email: [email protected]

Bunch of Erbaluce di Caluso (photo Claudio Pallard)

Withering of the grapes duva (photo www.caremavini.it)

Vines - Minimum alcoholic strength - Aging and qualifications

Grape variety: Erbaluce.

Types:
"Erbaluce di Caluso" or "Caluso":
- minimum total alcoholic strength by volume: 11.00% Vol .;
- minimum total acidity: 5.0 g / l;
- minimum non-reducing extract: 17.0 g / l.
"Erbaluce di Caluso" sparkling wine or "Caluso" sparkling wine:
- minimum total alcoholic strength by volume: 11.50% Vol .;
- minimum total acidity: 5.0 g / l
- minimum non-reducing extract: 17.0 g / l.
- residual sugars 12 gr / l
"Erbaluce di Caluso" passito or "Caluso" passito:
- minimum total alcoholic strength by volume: 17,00% Vol .;
- residual sugars: minimum 70 g / l;
- minimum total acidity: 5 g / l;
- minimum non-reducing extract: 26.0 g / l.
"Erbaluce di Caluso" passito reserve or "Caluso" passito reserve:
- minimum total alcoholic strength by volume: 17,00% Vol .;
- minimum residual sugars 70 g / l;
- minimum total acidity: 5 g / l;
- minimum non-reducing extract: 26.0 g / l

Organoleptic characteristics

"Erbaluce di Caluso" or "Caluso":
- color: straw yellow;
- smell: vinous, fine, characteristic;
- flavor: dry, fresh, characteristic;
"Erbaluce di Caluso" sparkling wine or "Caluso" sparkling wine:
- foam: fine and persistent;
- color: straw yellow;
- smell: delicate, characteristic;
- flavor: fresh, fruity, characteristic;
"Erbaluce di Caluso" passito or "Caluso" passito:
- color: from golden yellow to dark amber;
- smell: delicate, characteristic;
- flavor: sweet, harmonious, full, velvety;
"Erbaluce di Caluso" passito reserve or "Caluso" passito reserve:
- color: from golden yellow to dark amber;
- smell: intense, characteristic;
- flavor: sweet, harmonious, full, velvety.

Pairings and serving temperature

Erbaluce di Caluso DOCG
Its aromas and delicate structure are enhanced if accompanied with equally delicate dishes, such as omelettes made with vegetables, risotto with frogs or Canavese soup, made with cabbage and meat broth. It is a structured wine that can also hold fried meat and fish well.
It is also excellent at the end of a meal accompanied by fresh tomini.

Erbaluce di Caluso Spumante DOCG
This wine is excellent for introducing the meal, but also as an accompaniment to fish dishes such as trout carpaccio and whitefish tartare.

Erbaluce di Caluso Passito DOCG
Its sweet taste, which recalls the aromas of honey, jam, dried and candied fruit, makes it perfect to accompany strong-tasting cheeses such as Roquefort or Castelmagno. It is also ideal for afternoon desserts such as typical amaretti, baci di dama, canestrelli, torcetti with butter, duchess biscuits and meliga pastas.


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