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Erbaluce is a crisp Italian grape variety that has been documented in Piemonte since 1606. It is used in the production of dry and sparkling wines. Erbaluce di Caluso, or simply Caluso, is a classified wine making zone found in the north-western Piemonte region of Italy. The wines from this area are produced in 33 communes in the province of Turin, with Caluso as its center. The Erbaluce grape from which the wine is made takes its name from the goddess Albaluce, whose realm was Caluso.
Erbaluce di Caluso is the bianco secco (dry white) version, with aromas reminiscent of meadow flowers. It is characteristically dry with distinguishable acidity, but has a well-rounded structure, making it an excellent partner to hors doeuvres and fish. It is particularly well suited to tench (a freshwater fish) and marinated trout, as well as mocetta (the dried, spiced meat of chamois).
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