CUVÈE – Erbaluce di Caluso DOCG MC

  • GRAPE VINE: 100% Erbaluce
  • AREA OF PRODUCTION: Viverone, Piverone
  • ALTITUDE: 300 m asl
  • SOIL: moraine origin
  • EXPOSURE: north – south
  • IMPLANTATION ERA: 1954

 

  • · CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola
  • YEARLY CLIMATE: 2006 vintage dry climate in all phenological phases, with average temperatures not very high and an average production cycle. 2013 vintage, very rainy weather in early spring followed by a hot and dry summer

 

  • HARVEST: first ten days of September
  • VINIFICATION: manual harvesting of grapes in crates, soft pressing with selection of must, cold decanting for clarification followed by fermentation with selected yeasts in temperature-controlled steel tanks
  • AGING: 6 months in steel tanks with some batonagge, subsequent draught in May; sur lattes 86 and 107 months

 

  • ALCOHOL CONTENT: 13.00 %vol
  • SERVING T°: 8-10 °C
  • EYE: golden yellow. Fine perlage
  • NOSE: pastry, walnut kernel, acacia honey
  • FLAVOUR: savory, acacia honey, orange, butter and ripe fruit.

120.00

CUVÈE – Erbaluce di Caluso DOCG MC

  • GRAPE VINE: 100% Erbaluce
  • AREA OF PRODUCTION: Viverone, Piverone
  • ALTITUDE: 300 m asl
  • SOIL: moraine origin
  • EXPOSURE: north – south
  • IMPLANTATION ERA: 1954
 
  • · CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola
  • YEARLY CLIMATE: 2006 vintage dry climate in all phenological phases, with average temperatures not very high and an average production cycle. 2013 vintage, very rainy weather in early spring followed by a hot and dry summer
 
  • HARVEST: first ten days of September
  • VINIFICATION: manual harvesting of grapes in crates, soft pressing with selection of must, cold decanting for clarification followed by fermentation with selected yeasts in temperature-controlled steel tanks
  • AGING: 6 months in steel tanks with some batonagge, subsequent draught in May; sur lattes 86 and 107 months
 
  • ALCOHOL CONTENT: 13.00 %vol
  • SERVING T°: 8-10 °C
  • EYE: golden yellow. Fine perlage
  • NOSE: pastry, walnut kernel, acacia honey
  • FLAVOUR: savory, acacia honey, orange, butter and ripe fruit.

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  • GRAPE VINE: 100% Erbaluce
  • AREA OF PRODUCTION: Viverone, Piverone
  • ALTITUDE: 300 m asl
  • SOIL: moraine origin
  • EXPOSURE: north – south
  • IMPLANTATION ERA: 1954

 

  • · CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola
  • YEARLY CLIMATE: 2006 vintage dry climate in all phenological phases, with average temperatures not very high and an average production cycle. 2013 vintage, very rainy weather in early spring followed by a hot and dry summer

 

  • HARVEST: first ten days of September
  • VINIFICATION: manual harvesting of grapes in crates, soft pressing with selection of must, cold decanting for clarification followed by fermentation with selected yeasts in temperature-controlled steel tanks
  • AGING: 6 months in steel tanks with some batonagge, subsequent draught in May; sur lattes 86 and 107 months

 

  • ALCOHOL CONTENT: 13.00 %vol
  • SERVING T°: 8-10 °C
  • EYE: golden yellow. Fine perlage
  • NOSE: pastry, walnut kernel, acacia honey
  • FLAVOUR: savory, acacia honey, orange, butter and ripe fruit.

120.00

  • GRAPE VINE: 100% Erbaluce
  • AREA OF PRODUCTION: Viverone, Piverone
  • ALTITUDE: 300 m asl
  • SOIL: moraine origin
  • EXPOSURE: north – south
  • IMPLANTATION ERA: 1954
 
  • · CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola
  • YEARLY CLIMATE: 2006 vintage dry climate in all phenological phases, with average temperatures not very high and an average production cycle. 2013 vintage, very rainy weather in early spring followed by a hot and dry summer
 
  • HARVEST: first ten days of September
  • VINIFICATION: manual harvesting of grapes in crates, soft pressing with selection of must, cold decanting for clarification followed by fermentation with selected yeasts in temperature-controlled steel tanks
  • AGING: 6 months in steel tanks with some batonagge, subsequent draught in May; sur lattes 86 and 107 months
 
  • ALCOHOL CONTENT: 13.00 %vol
  • SERVING T°: 8-10 °C
  • EYE: golden yellow. Fine perlage
  • NOSE: pastry, walnut kernel, acacia honey
  • FLAVOUR: savory, acacia honey, orange, butter and ripe fruit.

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  • GRAPE VINE: 100% Erbaluce
  • AREA OF PRODUCTION: Viverone, Piverone
  • ALTITUDE: 300 m asl
  • SOIL: moraine origin
  • EXPOSURE: north – south
  • IMPLANTATION ERA: 1954
 
  • · CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola
  • YEARLY CLIMATE: 2006 vintage dry climate in all phenological phases, with average temperatures not very high and an average production cycle. 2013 vintage, very rainy weather in early spring followed by a hot and dry summer
 
  • HARVEST: first ten days of September
  • VINIFICATION: manual harvesting of grapes in crates, soft pressing with selection of must, cold decanting for clarification followed by fermentation with selected yeasts in temperature-controlled steel tanks
  • AGING: 6 months in steel tanks with some batonagge, subsequent draught in May; sur lattes 86 and 107 months
 
  • ALCOHOL CONTENT: 13.00 %vol
  • SERVING T°: 8-10 °C
  • EYE: golden yellow. Fine perlage
  • NOSE: pastry, walnut kernel, acacia honey
  • FLAVOUR: savory, acacia honey, orange, butter and ripe fruit.

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