Variety: 100% Erbaluce
Breeding: pergola and back.
Yield per hectare: 100q
Maximum production of bottles per hectare: 7000
Harvest: mid / late September.
Winemaking: rapid pressing of grapes partially de-stemmed and alcoholic fermentation at a controlled temperature.
Refinement: at least 4 months in stainless steel tanks with frequent pumping over. After bottling, the wine is aged in the bottle for about 1 month.
Bottling: stabilization of the bottle, capping with technical micro-granule cork stopper 100%.
Drinking: 12-12.5% vol
Total acidity: 5.5 / 6g / L
pH: 3.2 / 3.3
Total sulfur maximum: 90 mg / L
Holding the bottle over the years: 1-3 years.
Color: yellow with greenish reflections.
Smell: Fresh yellow citrus, pear, notes fermentation, balsamic. Peach, melon.
Taste: acid in fairness, mineral, very cool.
Serving suggestions: Ideal for appetizers, first fish or white rice. Ideal for freshwater fish (trout) and cheese very fresh.
History For a long time we discussed the origin of this variety, very vigorous.
The Dalmasso in his encyclopedic official sull’ampelografia come to the conclusion that this is a native variety Canavese. The ancient diction Albaluce, frequently cited by the historical books, shows a Roman origin of the name (Alba lux), probably derived from the particular warm color of copper hues, the last stage of maturation. There are two sub-varieties, one with berries yellow copper, the other berries, yellow alabaster. Classic is the step by Giovan Battista Croce (1606):
“Erbalus is a so-called white as dawn shines because biancheggiando: has the grains round, thick and abundant, has a shell or rind is hard: ristita is mature and colorful and keeps you on the plant much.” The erbaluce the 2010 vintage will DOCG after the decree of 22 October 2010.