The Giacometto family tradition of winemaking goes back centuries. Their Erbaluce vines grow in sandy, stony moraine soil, rich in minerals, which give the wines acidity and tanginess.
Area of production : Piedmont, Caluso
Producer: Azienda Vitivinicola Giacometto Bruno
Grape varieties: Erbaluce 100%
Altitude: 300 metres above sea level
Vinification: the cold grapes are gently pressed using a pneumatic press and the juice is left to macerate with the skins for 12-18 hours. The alcoholic fermentation is carried out at 14/16°C in temperature-controlled stainless steel tanks. At the end of fermentation, after about a month, the wine is decanted into fresh tanks and then left on the fine lees, which are periodically stirred to increase flavour complexity.
Alcohol content: 13% abv
Appearance: pale yellow with golden hues.
Nose: classic nose for this grape of beeswax, honey and hawthorn, ripe fruits of peach, melon, nectarine with herbaceous notes.
Palate: light with fresh acidity, slick and rounded.
Food pairing: raw and grilled seafood, vegetarian dishes, pasta, pizza.
Serving temperature: 8-10°C.Enquire Now View Producer