Erbaluce

The History and Etymology of Erbaluce

The first evidence of grape cultivation for the production of Erbaluce wine dates back to 1606. Giovanni Battista Croce, goldsmith in the court of Duke Carlo Emanuele I, mentions it in his book entitled 'Della eccellenza e diversità de i vini che nella montagna di Torino si fanno e del modo di farli'. Among the most typical expressions of the territory, Croce mentions the sweet wines obtained from the 'Erbalus' vine.

The same book also explains the etymology of the name, which can be traced back to the Latin phrase 'Alba Lux'. The bunches of this variety, which have a very thick skin, become very bright, with golden and amber hues, in autumn, especially in the areas most exposed to the sun. With a keen sense of observation, Croce compares the grapes to precious stones and writes that the grapes "shine white" and become "roasted and coloured" as they ripen.

Researchers have identified the territory of origin as the hilly and pre-alpine areas of the province of Turin, contained within the area known as Canavese. The small town of Caluso, located in this area, is still the most important and historical production centre. It is also grown in the hills of Biella and Vercelli and, traditionally, in the Novarese area, where it is known as Greco. Ampelographic studies have confirmed its distinction from other white grapes typical of Piedmont and have identified, from a genetic point of view, a distant relationship with the Greco variety from Campania. However, the historical development of its diffusion has not been possible to reconstruct in detail. It was most likely brought to northern Italy by the ancient Romans.

From the 17th century until today, this grape has been confined to northern Piedmont, where it has been rediscovered and enhanced by talented producers, making their interpretations well-known throughout Italy and the world. Traditionally, it is produced in a dry or passito version, but nowadays, with great acclaim, its potential for producing high quality Classic Method sparkling wines has been discovered. 

Brief Summary of Production Regulations

Erbaluce DOCG di Caluso is the most famous wine of this variety and the only denomination that can carry this name. It was established recently, in October 2010, while the first DOC dates back to 1967. Four different versions of the Erbaluce white wine are permitted: besides the dry version, the spumante, passito and passito riserva versions are also produced. The production territory covers 32 municipalities in the province of Turin, the most famous of which gives its name to the designation, plus one municipality in the province of Vercelli and two in the province of Biella. The vineyards must be at an altitude of between 200 and 500 metres above sea level and must be rooted in morainic soils.

The regulations include specific and strict rules on maximum yields in the vineyard and a minimum alcoholic strength. The passito version must be aged for at least 36 months before being released on the market, while the sparkling wine, which must be made using the Classic Method, must age on the lees in the bottle for at least 15 months. The dry version, on the other hand, does not require any particular ageing: today some producers, such as Erbaluce Orsolani, vinify it only in steel to enhance its typical freshness. Other producers, such as Ferrando and Benito Favaro, prefer a short ageing period in barriques. 

The Main Characteristics and the Best Pairings

The enological productions of this vine are characterised by an excellent freshness, partly due to the characteristics of the plant itself and partly due to the soil and climate. The dry version generally has delicate and pleasant aromas of wild flowers and citrus fruits with a dry, savoury, refreshing and slightly bitter taste at the end.

It goes perfectly well with exquisite fish dishes, but also with appetizers, aperitifs and snacks. It has great gastronomic versatility, but the most classic Erbaluce pairings are undoubtedly with shellfish, seafood, delicate grilled seafood and brodetti in bianco. Its excellent freshness makes it ideal with fried fish or vegetables for a sensory experience that will provide great satisfaction.

The passito version, on the other hand, is excellent with dry pastries or tasty cheeses. The perfect combination of freshness, sweetness and smoothness renders it very elegant, balanced and pleasant. To learn more about this grape variety typical of the northern Piedmont region, we recommend that you try the wines available on our online wine shop.

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