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Bruno Giacometto, Erbaluce di Caluso Brut, 2013

Sparkling Wine from Piedmont, Italy
$44.99
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Use code 10OFF to get 10% off 12+ bottles
Traditional-method bubbles from Piedmont, made from a grape most people have never tasted, and with a 2013 vintage on the label. That's a rare combination. The grape is Erbaluce, a thick-skinned, high-acid white native to northern Piedmont, and it carries Piedmont's first official white-wine appellation: Erbaluce di Caluso became a DOC in 1967 and was raised to DOCG in 2010. It grows in the Canavese, a subalpine zone centred on the town of Caluso, where glaciers left behind morainic soils rich in mineral salts. Those soils give the wines their striking acidity and savoury, salty edge, which is just what you want in a sparkler. Bruno Giacometto's family has had ties to Caluso for centuries, and he trains his Erbaluce vines on traditional pergolas. The DOCG requires at least 18 months on the lees, and a vintage-dated bottling like this is a good chance to see what Erbaluce bubbles become with time. If you like serious sparkling wine but don't need a famous name on the label, this is well worth trying.

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More about Bruno Giacometto

Wine Details

  • Grape Variety

    Erbaluce

  • Vintage

    2013

  • Size

    750ml

  • Farming Practice

    Biodynamic

  • Style

    Elegant

  • Sweetness

    Dry

  • Body

    Light Bodied

Flatiron's Take

From the Importer

What has to say about this wine:

Tasting Notes & Food Pairings

Perfect Pairings

Fritto misto or fried zucchini blossoms; vitello tonnato; agnolotti in butter and sage; raw oysters or crudo; a wedge of aged Toma or Parmigiano-Reggiano.

Tasting Profile

Expect a crisp, dry traditional-method sparkler: lemon, green apple and white-flower aromas with subtle brioche from extended time on the lees. Erbaluce's naturally high acidity keeps the fine, persistent bubbles bright, and the morainic soils typically add a savoury, salty edge. Think a leaner, more saline cousin of Brut Champagne, finishing clean and mineral.