Winery CieckT Erbaluce di Caluso
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the T Erbaluce di Caluso from the Winery Cieck
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the T Erbaluce di Caluso of Winery Cieck in the region of Piedmont is a powerful.
Food and wine pairings with T Erbaluce di Caluso
Pairings that work perfectly with T Erbaluce di Caluso
Original food and wine pairings with T Erbaluce di Caluso
The T Erbaluce di Caluso of Winery Cieck matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of meat and cheese pie, fish curry à la reunion or endive salad of the gourmands.
Details and technical informations about Winery Cieck's T Erbaluce di Caluso.
Discover the grape variety: Malagouzia
Aromatic, structured whites with a pale golden robe, ample palate and preserved acidity, with intense signature aromas of citrus (lemon, grapefruit), exotic fruits (mango, passion fruit), white flowers (jasmine) and muscat-like notes. Fine ageing potential. Star of the great aromatic whites of Greek Macedonia, spearhead of modern Greek viticulture and widely exported. Indigenous Greek white variety, rediscovered in the 1980s.
Last vintages of this wine
The best vintages of T Erbaluce di Caluso from Winery Cieck are 0
Informations about the Winery Cieck
The Winery Cieck is one of of the world's great estates. It offers 14 wines for sale in the of Erbaluce di Caluso to come and discover on site or to buy online.
The wine region of Erbaluce di Caluso
Piedmontese DOCG of Canavese (~242 ha around Caluso), exclusive Erbaluce in three styles. Secco as crisp white: precise and mineral with green apple, citrus, white flowers, almond and alpine touch, lively palate. Metodo Classico Spumante as fine sparkling (brioche, citrus). Exceptional golden Passito (dried grapes, 36-48 months ageing): candied apricot, honey, hazelnut, roasted almond — among Italy's greatest passito.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Decanting
Decanting, an operation performed by a sommelier with a decanter to separate the clear wine from the solid parts in a bottle.
