Erbaluce di Caluso, also named Caluso, spans white, traditional-method sparkling, and passito wines.
Sandy, stony hills give a single white grape several expressions.
Erbaluce di Caluso is made from Erbaluce alone, whether as a white wine, a spumante or a passito. The Canavese setting is a morainic basin between the Ivrea and Caluso ridges, with sandy and pebbly hillside ground. The grape is the constant; the different wine styles offer distinct approaches to the same local landscape.
Minimum aging for the passito styles begins November 1 following the harvest.
The sparkling style uses a second fermentation in bottle and requires at least 15 months on the lees. Its maturation rule is separate from those of the passito styles.
The grape area comprises the listed municipalities in the provinces of Turin, Vercelli and Biella, including Caluso, Ivrea, Moncrivello and Viverone. Caluso is also an authorized alternative name for the denomination.
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