Bruno Giacometto - Erbaluce di Caluso D.O.C.G. 2023 750ml (13.5% abv)

Certified Organic.  300-350m elevation. 100% Erbaluce. Erbaluce is an autochthonous grape variety that has adapted to the morainic soils of the territory, a subalpine zone known as the Canavese, which is centered on the town of Caluso. They are rich in mineral salts and yield remarkable acidity and sapidity in the wines of the zone. The harvested bunches are placed in ventilated crates and stored for 4-5 days at 39° F, a process known as pre-cryomaceration. These crates enable the cold air to chill all the bunches without the occurrence of condensation. The chilled grapes are pressed in a pneumatic tank and left in contact with the skins for 12-24 hours. Afterward, the whole-berry grapes are pressed gently but continuously in order to achieve a cleaner must. Alcoholic fermentation occurs spontaneously in temperature-controlled stainless-steel tanks and lasts approximately four weeks. The wine is subsequently racked to stainless-steel tanks, where it remains in contact with the fine lees and undergoes occasional batonnage. Tartaric stabilization is effectuated through cold precipitation, after which the wine is bottled.

Erbaluce di Caluso DOCG is made from 100% Erbaluce grapes. In 1977, when he was 16, Bruno convinced his father Giuseppe to vinify Erbaluce using only natural yeasts and without skin contact, which stood in stark contrast to the common approach of producers in the zone who left the must to ferment on the skins. This innovative style of Erbaluce was bright, fresh, and different from anything the winery had produced theretofore.
Today, the harvested bunches are placed in ventilated crates and stored for 4-5 days at 39° F, a process known as pre-cryomaceration. These crates enable the cold air to chill all the bunches without the occurrence of condensation. Pre-cryomaceration results in wines with a fresh fruit profile that are rounder, more balanced, and notably ageworthy. It also empowers Bruno to make minimal sulfur additions. The chilled grapes are pressed in a pneumatic tank and left in contact with the skins for 12-24 hours. Afterward, the whole-berry grapes are pressed gently but continuously in order to achieve a cleaner must.
Alcoholic fermentation occurs spontaneously in temperature-controlled stainless-steel tanks and lasts approximately four weeks. The wine is subsequently racked to stainless-steel tanks, where it remains in contact with the fine lees and undergoes occasional batonnage. Tartaric stabilization is effectuated through cold precipitation, after which the wine is bottled.
The winery has been certified organic by ICEA since 2019.

remarkable acidity 
Production: 5,000-10,000 bottles depending on vintage conditions
Color: crystalline, pale yellow with golden-green hues
Aroma: fresh, slightly grassy on impact; notes of citrus, sage, jasmine, acacia flower, green apple, white peach Palate: distinctively saline and mineral with balanced fruit, pronounced length, and delicate aromatics
Pairings: antipasti, risotto, fish, pizza, fried foods

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Erbaluce is an autochthonous grape variety that has adapted to the morainic soils of the territory, a subalpine zone known as the Canavese, which is centered on the town of Caluso. Quaternary-period moraine, these soils are sandy and stony, composed of pebbles originating from the glacier on the Mont Blanc massif. They are rich in mineral salts and yield remarkable acidity and sapidity in the wines of the zone. The Indo- European Celtic tribes were the first to cultivate this vine in the area, training Erbaluce in a trellised system known as pergola canavesana—a system that remains in use today.

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"The first traces of the Family Giacometto in the books of the Caluso Church dates back to the sixteenth century.

I'm Bruno, I was born in Caluso in 1961 to a peasant family consists of father Giuseppe, mother Nella and brother Aldo. The nickname of the family is "Burane" (the burane are in Caluso dialect, dens in barns where in the past the young males of the family went to sleep).

Working the land I have always been passionate and, despite the studies in Computer Science in University of Turin, I always cut a little time to cultivate the passion for the vineyards, winery and wine, moving more and more my interests on the cultivation of vineyards and the production wines with the aim of continuing the family tradition.

In the past the Wine Prince of my family was Caluso Passito, already produced by my paternal grandparents, grandmother Teresa (Ginota) and grandfather Gioachino (Chin), and maternal grandmother Angela (Angiolina) and grandfather Giovanni (Giuanin).

The first bottles of Caluso Passito were bottled up by my father on Christmas Day of 1962, to a condition of the whole "family". Let me explain. In early December 1962, when I had just one year, my brother Aldo was born. When relatives came to visit us, the father offered his pleasure with Caluso Passito. Among the relatives present there was Uncle Giovanni Cambursano, representative of salami and cheese in the high Piedemont and Valle d’Aosta, which began this phrasing with my father:

Giovanni in the sip sweet wine - "A lè bun !" (It's good!)

Giuseppe - "At pias? A lè dal 1954" (Like this? It’s of the year 1954!)

Giovanni - "Prope bun and cer, verre chitnè?" (Just as good and clear crystal. How much wine do you have?)

Giuseppe -  "Due o tre damigiane" (Two-three carboys, hundred liters)

Giovanni - "I tan farie par Natal sent bute cun a ticatta, che vrisa rigalaie ai me client?" (Can you bottled for Christmas hundred bottles with labels that I would give them to my Customers?)

Giuseppe - "A ve ben, par naut Sabat pasa a piaje" (Okay, for another Saturday will be ready to take them).

And so began the first bottling important with the traditional use of the Renana bottle, still in use today .

In 1967 was given the first DOC to seven manufacturers for the Caluso Passito and my father is one of them.

My family began producing Erbaluce di Caluso with the white wine making in 1977 when I was sixteen years old.

In 2001, when my dad went up to heaven I started to lead the company and investing the savings of 20 years of work in Olivetti I have modernized the winery and planted new vineyards. I do not miss the passion, the goal is to make excellent wines that are appreciated by friends and customers.

The company consists of approximately 6 acres of which 4 Erbaluce, one of Canavese Nebbiolo and one of Canavese Rosso.

In the early stages of the processing of grapes and wine, followed by a team of wine experts, led by Dr Gianfranco Cordero with collaborators Dr. Erick Dogliotti and Dr. Gianpiero Gerbi.

In addition to the Caluso Passito I produce Erbaluce di Caluso, Erbaluce di Caluso Spumante Metodo Classico, Canavese Rosso and Canavese Nebbiolo. The annual production is around 25,000 bottles.

I join the Consortium for the Protection of Erbaluce Caluso, to the Regional Wine of the Province of Turin, the Royal Road Wines of the Province of Turin and I'm part of the Great Council of Belief wine Caluso . I attended courses by Sommelier and ONAV. 

I conclude by saying that the wine world is fascinating and involves frequent anyone, not just to drink and taste, but it is interesting to know the areas where it is produced, what are the techniques of aging, who is the producer and goes well with food with which the match it .

Two words on the coat of arms of the House, the shield is supported by the God Bacchus and the Nymph Albaluce, while the Roman Logo plays the ports "Port Crealis" that were used to close the Town of Caluso in the night and are located a few hundred meters from where dress, logo already used by my parents on their labels."