Variety
WhiteErbaluce
Also known as: Greco Novarese
White variety of the Canavese in northern Piemont, basis of Erbaluce di Caluso; fresh and high in acidity, also made as sparkling wine and passito.
Portrait
Erbaluce is the most important white variety of the Canavese in northern Piemont, around the town of Caluso between Turin and the Aosta Valley. The variety is documented since 1606 and probably originates in the hills of northern Piemont. Erbaluce di Caluso holds DOCG status.
The vine buds late, ripens late and has firm, thick berry skins with high acidity; it is traditionally trained on pergolas (Pergola Canavesana) on moraine soils. The wines are fresh and mineral, with citrus and almond. The high acidity allows several styles: dry still wines, spumante made by traditional bottle fermentation, and Caluso Passito, made from dried grapes and showing honey and dried apricot.
Erbaluce goes with fish, vegetables, risotto and starters; the passito accompanies pastries and hard cheese.
Taste profile
Six axes — acidity, sweetness, body, tannin, aroma intensity and depth — on a 0–5 scale, based on typical style. Real wines vary by region and producer.
Typical aromas — Erbaluce
These 6 aromas typically define Erbaluce. Actual taste experience varies by region and style.
Lemon
Green apple
Almond
Acacia blossom
Limestone
Honey (passito)
Erbaluce aroma families
These aroma categories are characteristic of Erbaluce. Other varieties have different focuses.
Fruit aromas are the most common and come directly from the grape, ranging from citrus through stone fruit to black berries.
Floral aromas are especially marked in aromatic varieties like Riesling and Gewürztraminer.
Mineral notes are considered terroir-typical, emerging from soil, acidity and pH.
Key regions
Erbaluce is grown in the following regions of our atlas. Click to see wineries.