| Grape Varietal: | Erbaluce |
| Pronunciation: | “Air-bah-loo-chay” |
| Tasting Notes: | Dry, balance of citrus fruits with a lingering velvet finish |
| Food Pairing: | Antipasta, delicate starters, fish, white meat, shellfish |
| Serving Notes: | 10-12C |
| Grape History: | The Roman Emperors favored this ancient heirloom grape. |
| Harvest: | Late September |
| Vinification: | Fermentation at a controlled temperature of 16C |
| Aging: | 6 months in stainless steel tanks in contact with lees |
| Bottling: | During spring, with waning moon. |
| Alcoholic Content: | 12-12.5% by volume |
| Sugar: | ≤ 5 g/l |
| Total Acidity: | 6,0 g/l |
| Location: | Nearby the village of Cuceglio, North Torino |
| Altitude: | 370 m above sea level |
| Soil: | Acid, rocky |
| Density: | 1200-1300 plants per Ha |
| Trimming Technique: | Traditional, handmade |
| Structure: | Pergola Canavese |