DOCG WINES
Caluso
Erbaluce di Caluso or “Caluso” is a product made of the Erbaluce vine characterized by a straw yellow colour, with a vinous and fine smell; the taste instead is dry and fresh.
minimum total alcoholic strength by volume: 11.00% Vol.;
minimum total acidity: 5.0 g/l;
minimum non-reducing extract: 17.0 g/l.
Caluso Spumante
Caluso Spumante is characterized by a fine foam and persistence, with a straw yellow color and a delicate aroma, the taste is fresh, fruity, and characteristic.
minimum total alcoholic strength by volume: 11.50% Vol.;
minimum total acidity: 5.0 g/l;
minimum non-reducing extract: 17.0 g/l;
natural residual sugars: maximum 12.0 g/l.
Passito or Erbaluce Passito
Passito or “Caluso Passito” has a golden yellow to dark amber colour, a delicate, characteristic aroma and a sweet, harmonious, full, velvety flavour.
minimum total alcoholic strength by volume: 17.00% Vol.;
residual sugars: minimum 70.0 g/l;
minimum total acidity: 5.0 g/l;
minimum non-reducing extract: 26.0 g/l.
Erbaluce di Caluso passito reserve or “Caluso” passito reserve
Erbaluce di Caluso passito reserve or “Caluso” passito reserve has a color ranging from golden yellow to dark amber, an intense, characteristic aroma, a sweet, harmonious, full, velvety flavour.
minimum total alcoholic strength by volume: 17.00% Vol.;
minimum residual sugars 70.0 g/l;
minimum total acidity: 5.0 g/l;
minimum non-reducing extract: 26.0 g/l
The DOCG Wine Production Regulations
“ Erbaluce di Caluso “
Name
The denomination of controlled and guaranteed origin "Erbaluce di Caluso" is reserved for white wines that meet the conditions and requirements prescribed in the production specification.
The mentions are the following :
“Erbaluce di Caluso” or “ Caluso “
“Erbaluce di Caluso” sparkling wine or “ Caluso “ sparkling wine
“Erbaluce di Caluso” passito or “ Caluso “ passito
“Erbaluce di Caluso” passito Riserva or “Caluso” passito Riserva
DOCG wines " Erbaluce di Caluso " must be produced with grapes exclusively from the Erbaluce grape variety
Production Area.
The grape production area includes some municipalities of the Ivrea morainic amphitheater.
Ampelographic basis
Viticulture regulations
The production of the grapes must take place at an altitude of 200 and 500 asl
The training and pruning of the plants must be those generally used for this type of vine and no type of forcing can be practiced.
The maximum grape yields are 110 q/ha.
The term "vineyard" can be applied, i.e. indicating the particular quality vineyard of origin: in this case the maximum production is 99 q/ha.
The vinification operations must be carried out within the production area with the exception of the sparkling process which can also be carried out outside the area but within the Piedmont region.
The maximum yield of grapes into wine must be a maximum of 70% for dry and sparkling wines, 35% for passito.
Standards for winemaking
Nomination and presentation
The wines can only be sold in bottles
The use of indications referring to private brands is permitted on the label.
