Winery MacellioErbaluce Di Caluso
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Erbaluce Di Caluso from the Winery Macellio
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Erbaluce Di Caluso of Winery Macellio in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Erbaluce Di Caluso
Pairings that work perfectly with Erbaluce Di Caluso
Original food and wine pairings with Erbaluce Di Caluso
The Erbaluce Di Caluso of Winery Macellio matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of chinese bowl, slivers of squid with tomato or gratin of fresh chard (green and ribs).
Details and technical informations about Winery Macellio's Erbaluce Di Caluso.
Discover the grape variety: Cabernet-Carbon
An interspecific cross between Cabernet Sauvignon and Bronner made in 1983 by Norbert Becker of the Freiburg Research Institute in Germany. It can be found in Germany, the Netherlands, Belgium, Switzerland, Italy, Romania, ... little known in France.
Last vintages of this wine
The best vintages of Erbaluce Di Caluso from Winery Macellio are 2016, 0
Informations about the Winery Macellio
The Winery Macellio is one of of the world's greatest estates. It offers 2 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
