A Passito made from grapes of Erbaluce (the moraine soil is rich in different elements). Grapes are harvested at the end of September and laid in small wooden cases where clusters are close to each another. At the beginning of March, after a drying period of about five months, grapes undergo a careful selection and a slow pressing process. The resulting must is fermented in barriques. Aging lasts four years, at least two of which in barriques.
Colour: Yellow, with rich golden hues.
Nose: Notes of ripe fruit, honey, jams, apricots, and sweet flowers, with persistent toasted aromas.
Palate: Soft, balanced, firmly structured, with a finish of vanilla and toasted nuts.
Name: Caluso Passito
Region: Canavese (Piedmont)
Soil type: glacial moraine
Harvest: by hand
Harvest time: end of september
Number of bottles: about 2,000
Serve at: 12 C° in small dessert glasses. Excellent with fine biscuits, blue-vein cheeses or simply on its own.