| Grape Varietal: | Erbaluce Crio |
| Pronunciation: | “Air-bah-loo-chay” |
| Tasting Notes: | Well balanced sweetness and acidity with intense hints of vanilla and sage. |
| Food Pairing: | Delicate starters, fish, white meat, Asian foods |
| Serving Notes: | 12C |
| Grape History: | The Roman Emperors favored this ancient heirloom grape |
| Region: | Piedmont, Italy |
| Harvest: | Mid/late September |
| Vinification: | Dry ice maceration below 0C, fermentation at a controlled temperature of 16C |
| Aging: | 10 months in stainless steel tanks in contact with lees |
| Bottling: | During summer, with waning moon |
| Alcoholic Content: | 12-12.5% by volume |
| Sugar: | ≤5 g/l |
| Total Acidity: | 6,5 g/l |
| Location: | Nearby the village of Cuceglio, North of Torino |
| Altitude: | 370 m above sea level |
| Soil: | Acid, rocky |
| Density: | 1200-1300 plants per Ha |
| Trimming Technique: | Traditional, handmade |
| Structure: | Pergola Canavese |