2024 Bruno Giacometto, Erbaluce di Caluso, Piedmont, Italy

$27.00

This is a pre-order item expected to arrive early May 2026.

Training style: Pergola Canavesana Vines per hectare: 2000-2500 Elevation: 300-350 meters Variety: 100% Erbaluce Yield: 11,000 kg/ha Enologists: Dr. Gianfranco Cordero & Dr. Gianpiero Gerbi Agronomist: Bruno Giacometto Technique 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

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