The Cieck farm is located in the Canavese area, a wine-growing area at the foot of the Alps, one of the oldest wine-growing areas in Piedmont. The soils, mainly hilly and sandy-pebbly in nature, are of morainic origin. The climate is characterized by harsh winters and hot summers, with significant temperature changes between night and day. The vineyards extend for about 13 hectares and are mainly cultivated with the native Erbaluce and Nebbiolo vines, with the adoption of specific forms of cultivation such as the Pergola Canavesana.
Erbaluce di Caluso 100%
Fermented at controlled temperature in steel tanks. After a stop on the fine lees in the tank for about 12 months, a period in which it refines and stabilizes. It is bottled at the end of summer and left to rest for 6 months in the bottle
Straw yellow color with greenish reflections. Notes of pear and hawthorn on the nose, accompanied by a mineral sensation. In the mouth it is fresh, structured, full-bodied and balanced. The finish is savory.
It can also be drunk as an aperitif. It goes well with fish, fresh cheeses, white meats.