Fruit
Earth
Acid
Body
Minerality
Notes from The Piedmont Guy:
"Erbaluce di Caluso Metodo Classico Brut DOCG is made from 100% Erbaluce grapes. 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."
Country
Italy
Sub-Region
Erbaluce di Caluso
Region
Piemonte
Varieties
Erbaluce
Farming
Sustainable
Soil
Moraine, gravel soils rich in fossils
Winemaking
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 base wine is ready for secondary fermentation. As required by the DOCG, the wine remains in contact with the fine less for a minimum of 18 months. No alcohol, selected yeasts, or sugar is added. The bottles are then placed upside down in order to disgorge using the traditional method of freezing the bottle neck to trap the sediment. They are topped off with freshly disgorged spumante before being bottled under cork and cage at 3 g/L.