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| Azienda Vitivinicola Giacometto Bruno, located in Caluso, was founded in 1967 by Bruno’s parents, Giuseppe and Nella. Bruno started managing the company in 2001, fully modernizing the winery in 2006. This small estate produces the three DOCG wines made from the Erbaluce grape: Erbaluce di Caluso (a still white), Caluso Passito, and Erbaluce di Caluso Spumante. In addition, it crafts two reds: Canavese Nebbiolo and Canavese Rosso. The domaine spreads over 6 hectares of vineyards: 4ha of Erbaluce, 1ha of Canavese Nebbiolo and 1ha of Canavese Rosso. The total production is around 1700 cases. Farming practices: sustainable. The grapes are grown without the use of commercial fertilizers or systemic pesticides. |
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| Erbaluce di Caluso |
| Erbaluce is an ancient indigenous variety. It is grown almost entirely in the Province of Turin, more precisely in the area of “ Canavese", around the town of Caluso. A part of the DOCG also lies in some municipalities of the Province of Biella, in the area surrounding Lake Viverone. The grape is a white berry. Its name, "Dawn Light," probably comes from the colors the berries take in the fall, when the sunlight passes through, giving them hints of gold and amber. Erbaluce creates a wine with a high level of natural acidity and freshness. Caluso dates back to pre-Roman ages. Later, the Romans turned it into a fortified Citadel, presumably in defense of the road for Eporedia (Ivrea town) having regard to the strategic position on a hill overlooking the plain. It was surrounded by imposing walls and for this reason called Oppidum Clausum , ie "the strong city - closed", hence the name Caluso. The moraine hills of glacial origin, dating back to the Quaternary, formed several lakes, the most importants being Lake Viverone and Lake Candia. Erbaluce di Caluso achieved DOC status in 1967 and DOCG in 2010. The association “Consorzio Tutela Erbaluce di Caluso” supervises the production techniques. Soil: sandy and stony moraine (pebbles coming from the Mont Blanc massif), rich in minerals with good acidity and sapidity. Vine training: traditional Caluso, which can be traced back to the simple pergola and double pergola, locally called "palera" or "topia", a pergola header that gives way to more high chariots that allow a smooth harvesting of fruit. Winemaking techniques: the Erbaluce grapes are harvested when they have a pH of 3 and acidity around 9. They are immediately placed into boxes for cold storage for 4 to 5 days at a temperature of 37 to 39F. This phase leads to a cryomaceration (from the Greek kryos, "cold"). This process enhances the aromatics, gives the wine greater longevity and allows for the use of less sulfite. The cold grapes are pressed whole and alcoholic fermentation is carried out at 55 to 57F, in temperature-controlled stainless steel vats. The yeasts selected for the fermentation are local “Canovese” strains. At the end of a month long fermentation the wine is decanted and left on the lees until bottling, with a periodic bâtonnage. Light green color. Beautiful, highly aromatic, lime scented nose with razor focus. Mouth shows great acidity, purity of lime fruit with vivid minerality and length. 12.5% alcohol. |
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