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%
The grapes are dried in a natural way according to an ancient local tradition which requires the bunches to be hung on supports in very airy rooms, with the result of hindering the attacks of mold and harmful bacteria, without however preventing the engraftment of the noble rot. In January, after a check and selection of the bunches, they are delicately pressed in a small wooden press, the must is cold decanted and fermented.
Aging is in small oak barrels for 5 years, followed by aging in the bottle for about six months.
Straw yellow color with golden reflections. On the nose notes of honey and candied lemon with spicy hints. In the mouth it is fresh, warm, velvety, sweet but not too much.
It goes well with dry pastries but also with blue cheeses.