Bruno Giacometto Erbaluce Erbaluce Di Caluso 2023 (750ml)

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Type

White

Winery

Bruno Giacometto

Varietal

Erbaluce

Country

Italy

Vintage

2023

Region

Piedmont

Size

750 ML

Appellation

Erbaluce di Caluso

Farming

Organic

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Producer's Notes

Erbaluce di Caluso DOCG Erbaluce is an autochthonous grape variety that has adapted to the morainic soils of the territory a subalpine zone known as the Canavese which is centered on the town of Caluso. Quaternary-period moraine these soils are sandy and stony composed of pebbles originating from the glacier on the Mont Blanc massif. They are rich in mineral salts and yield remarkable acidity and sapidity in the wines of the zone. The IndoEuropean Celtic tribes were the first to cultivate this vine in the area training Erbaluce in a trellised system known as pergola canavesana—a system that remains in use today. Training style: Pergola Canavesana Vines per hectare: 2000-2500 Elevation: 300-350 meters Variety: 100% Erbaluce Yield: 11 000 kg/ha Enologists: Dr. Gianfranco Cordero & Dr. Gianpiero Gerbi Agronomist: Bruno Giacometto Technique Erbaluce di Caluso DOCG is made from 100% Erbaluce grapes. In 1977 when he was 16 Bruno convinced his father Giuseppe to vinify Erbaluce using only natural yeasts and without skin contact which stood in stark contrast to the common approach of producers in the zone who left the must to ferment on the skins. This innovative style of Erbaluce was bright fresh and different from anything the winery had produced theretofore. Today the harvested bunches are placed in ventilated crates and stored for 4-5 days at 39° F a process known as pre-cryomaceration. These crates enable the cold air to chill all the bunches without the occurrence of condensation. Pre-cryomaceration results in wines with a fresh fruit profile that are rounder more balanced and notably ageworthy. It also empowers Bruno to make minimal sulfur additions. The chilled grapes are pressed in a pneumatic tank and left in contact with the skins for 12-24 hours. Afterward the whole-berry grapes are pressed gently but continuously in order to achieve a cleaner must. Alcoholic fermentation occurs spontaneously in temperature-controlled stainless-steel tanks and lasts approximately four weeks. The wine is subsequently racked to stainless-steel tanks where it remains in contact with the fine lees and undergoes occasional batonnage. Tartaric stabilization is effectuated through cold precipitation after which the wine is bottled. The winery has been certified organic by ICEA since 2019. Qualities: remarkable acidity and sapidity Production: 5 000-10 000 bottles depending on vintage conditions Color: crystalline pale yellow with golden-green hues Aroma: fresh slightly grassy on impact; notes of citrus sage jasmine acacia flower green apple white peach Palate: distinctively saline and mineral with balanced fruit pronounced length and delicate aromatics Pairings: antipasti risotto fish pizza fried foods Serving temperature: 46-50°F ABV: 13.0-13.5 % vol. Bottling: cork from Mureddu Sugheri 'IGEA Neutral Cork Enoplus' for maximum reliability and durability in a Rhine-style bottle Ageworthiness: 10+ years
Description

Bruno Giacometto is the force behind a dazzling array of bottlings vinified naturally from Erbaluce, a thick-skinned, high-acid white grape variety native to northern Piedmont. Bruno’s ebullience belies his age, and he claims to have never married because Erbaluce is the one true love of his life. Erbaluce di Caluso was Piedmont’s first official white-wine appellation, formalized as a DOC in 1967 and subsequently elevated to DOCG status in 2010. The DOCG encompasses only Erbaluce grown in the zone of Caluso, “where the best Erbaluce wines in Italy are made,” according to Wine Scholar Ian D’Agata. With centuries of family ties to the historic town of Caluso and a winemaking lineage dating back to the early 1960s, Bruno feels most at home in the pergola-trained Erbaluce vineyards of his zone, though he also maintains small parcels of native red grapes like Nebbiolo, Barbera, Neretto, and Freisa. The estate of Bruno Giacometto has been certified organic by ICEA since 2019.
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