Notes from The Piedmont Guy:
This Erbaluce is an essential expression of the freshness and minerality that characterize the wines of the Canavese area. The grapes selected for this wine are gently pressed whole-cluster in order to preserve their ripe-fruit notes. The stems, skins, and seeds are removed immediately after pressing. During fermentation, the temperature is kept low to capture the singular aromatics of Erbaluce. The wine is then left to age in contact with the fine lees for at least two months in stainless-steel tanks. Malolactic fermentation does not take place. It is traditionally bottled the following spring.
Founded in 1985, Cieck is overseen by Remo Falconieri, who humbly accepts his given title as the King of Sparkling Erbaluce (an indigenous white grape variety). The winery was one of the original five producers in San Giorgio Canavese, and a number of other top estates in the area consult with Remo today. Now in his eighties, Remo labors daily in the cellar alongside his daughter, Lia, and Domenico Caretto, producing some of Alto Piemonte’s most elegant Erbaluce. For those yet to discover the ancient grape, Erbaluce is derived from two words: dawn (“erba”) and light (“luce”). Its name alludes to the striking copper color the grapes assume as the sun hits them on traditional pergola-trained vines.