This wine is a vibrant and distinct expression of the Erbaluce grape, native to the Canavese subalpine zone in Piedmont. Cultivated on mineral-rich morainic soils at an elevation of 300-350 meters, this wine showcases remarkable acidity and sapidity. The innovative winemaking process, initiated by Bruno at just 16 years old, involves pre-cryomaceration, which consist on placing the harvested whole bunches on ventilated crates and leave them at a temperature of around 39º F,  spontaneous fermentation, and aging on fine lees, resulting in a crystalline, pale yellow wine with golden-green hues.

On the nose, it offers fresh, grassy notes with hints of citrus, sage, jasmine, and white peach. The palate is distinctively saline and mineral, with balanced fruit and pronounced length, making it an ideal pairing for antipasti, risotto, and seafood. Certified organic since 2019, this Erbaluce di Caluso is a true reflection of its terroir, with an age-worthiness of 10+ years.

Pairing: risotto alla milanese, vitello tonnato, fritto misto

Grape: Erbaluce 

Soil: Glacial moraine of stone and silt

Viticulture: Organic, pergola canavesa