| Grape Varietal: | Erbaluce Passito |
| Pronunciation: | “Air-bah-loo-chay Pah-seet-toe” |
| Tasting Notes: | Pleasing blend of fresh citrus fruits, apricots, and dried figs. |
| Food Pairing: | Incomparable with cheese, excellent with dessert and other sweets. |
| Serving Notes: | 12C |
| Grape History: | The Roman Emperors favored this ancient heirloom grape |
| Region: | Piedmont, Italy |
| Harvest: | Late September |
| Vinification: | Fermentation at a controlled temperature of 16C |
| Aging: | 4 years in wood barrels |
| Bottling: | During summer, 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 of Torino |
| Altitude: | 370 m above the sea level |
| Soil: | Acid, rocky |
| Density: | 1200-1300 plants per Ha |
| Trimming Technique: | Traditional, handmade |
| Structure: | Pergola Canavese |