Grape variety: Erbaluce 100%
Production area :Municipalities of Settimo Rottaro and Azeglio in Canavese, Piedmont.
Soil: Hilly of morainic origin, consisting of clay sand with significant presence of pebbles.
Training system: Traditional simple Canavese pergola, manual pruning.
Average age of the vines: From 30 to 50 years.
Method of defense: Targeted pest control, excluding the use of systemic products.
Harvest:by hand, in perforated boxes.
Vinification: Spontaneous fermentation of the must, not clarified, with skins and part of the whole bunches (25%), maceration of about 15 days. Subsequently, decanted into wood, it carried out malolactic fermentation. There is no intervention on temperatures.
Aging and bottling:Aging in wood until bottling, after slight clarification. Further refinement in the bottle until marketing.
Description: Golden color, medicinal herbs, wildflowers, chestnut honey, apricot, evolved aromas, warm, soft, very particular, aromatic note, tannin balanced by flavor.
Actual alcohol: 12,5 % vol
Residual sugar: 2 g/l
Total acidity: 5,20 g/l
Total sulfur :<70 ppm (max 200 ppm)
Bottles produced: 486
Serving temperature: 15 °C
Pairings: Surprisingly versatile: fish first courses, but also white meats and cheeses
- 75cl glass bottle
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