Production
The tiny appellation of Erbaluce is (a bit like Franciacorta) a terminal moraine left behind by a retreating Glacier in the last ice age. The whole territory is made up of rocks and gravels scored from the mountain sides. The Misobolo is the regions most famous vineyard, made up of particularly complex mineral rich soils and subsoils. These soils give the Misobolo a real lift and a lovely saline complexity in the heart of the wine. Fermentation is in stainless steel with further ageing in the same vessels for 12 months before bottling. 6 months bottle ageing before release.
Tasting notes
Fresh, bright, super appealing, super drinkable … and then that nicely distinct minerality. The wine stays taught and really well defined. Nice balance of posh and super approachable.
Food match
The slight earthiness of river Trout .. simply baked … works super well here.
