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Wine Geek Recommended
La-torrazza-erbaluce-di-caluso-2011
Color:
White
Body/Type:
Medium Bodied
Style:
Traditional
Size:
Bottle, 750 ml
Winery:
Luigi Ferrando
Grapes:
Erbaluce
Serve At:
50°-54° F
Region:
Italy > Piedmont > Canavese

The Erbaluce grape is an ancient white variety that originates, and can only be found, in the alpine foothills of this NW corner of Piedmont. Bright acidity, elegant minerality, and complex structure mark this unique and fresh hand-harvested wine.

Wine Club Selection October 2013

Luigi Ferrando has long been the leading producer of wines from the Canavese region where his family's winemaking tradition goes back to 1900. Like many small italian producers, he has strong ties to his local region. His attachment and commitment run deep, and have led him to collaborate with other wine growers and academics. Together, they are responsible for discovering and preserving local grape varieties and traditions that might otherwise have been lost. Luigi’s sons, Roberto and Andrea, now work with him on the estate (Roberto) and in the family’s vinoteca (Andrea) located in the heart of the city of Ivrea, the commercial hub of the Canavese region. Thus, the Ferrando tradition continues through the generations.

Technically speaking, the Canavese is part of Piedmont. Its location at the frontier of the Valle d'Aosta, the very edge of Piedmont, an area renowned for its steeply terraced vineyards, imparts a distinctive quality to the wines. The Ferrandos painstakingly cultivate their Nebbiolo vineyards on the mountainside terroir of Carema, in an amphitheater that sits in the very shadows of Monte Bianco. The resulting wine is very different than its more famous cousins from Barolo or Barbaresco and is sought after by connoisseurs for its finesse, complexity, and longevity. Their other vineyard holdings are lower in altitude, on the plains and hills of the Canavese region, in and around the village of Caluso, approximately 45 minutes north of Torino. Here, they work with interesting local grape varieties and are particularly known for their Erbaluce di Caluso.

Piedmont is the most "Frenchified" of all Italian wine regions. The long valleys of the Alpine foothills lead to easier travel to France's southern coast and inland than to the rest of Italy. It is perhaps for this reason that the Piedmontese have long practiced the most refined wine traditions of any Italian region. Terroir-based wisdom trickled down from early French masters (monks, typically) to this area.
Known mostly for their reds (but producing some excellent whites,) from the early ripening Dolcetto grape to the lofty, deep reds of Barolo and Barbaresco crafted from the Nebbiolo grape, these wines are clearly crafted using centuries of terroir-based winemaking.

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