Gianluigi Orsolani is one of very few producers in the northern province of Caluso specializing in the local variety Erbaluce. Determined to defy declining production, Francesco Orsolani created the first zone’s metodo classico (Champagne method) Erbaluce in 1968. This fresh and very youthful wine is made from 100% Erbaluce vines trained “a pergola” (high over head) . First fermentation happens in stainless-steel, and second in bottle to create its fine pinpoint bubbles, its yeasty and mature aromas with reminiscent of dried herbs and hints of bread crust and mint, and its white stone-fruit flavors. Ages for up to 36-months in bottle. It is perfect as an aperitif, but amazing also for your meals, particularly with vegetable cuscus, salads, shellfishes, crab, and lobster.