Bruno Giacometto Erbaluce di Caluso Spumante Metodo Classico Brut 2012 750ml

Certified Organic. 100% Erbaluce. Erbaluce is an autochthonous grape variety that has adapted to the morainic soils of the territory, a subalpine zone known as the Canavese, which is centered on the town of Caluso. They are rich in mineral salts and yield remarkable acidity and sapidity in the wines of the zone. 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. 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. Alcoholic fermentation occurs spontaneously in temperature-controlled stainless-steel tanks and lasts approximately four weeks. The wine is subsequently racked to stainless-steel tanks, where it remains in contact with the fine lees and undergoes occasional batonnage. Tartaric stabilization is effectuated through cold precipitation, after which the base wine is ready for secondary fermentation. As required by the DOCG, the wine remains in contact with the fine less for a minimum of 18 months. No alcohol, selected yeasts, or sugar is added. The bottles are then placed upside down in order to disgorge using the traditional method of freezing the bottle neck to trap the sediment. They are topped off with freshly disgorged spumante before being bottled under cork and cage at 3 g/L.