Certified Organic. 100% Erbaluce. Erbaluce is an autochthonous grape variety that has adapted to the morainic soils of the territory, a subalpine zone known as the Canavese, which is centered on the town of Caluso. They are rich in mineral salts and yield remarkable acidity and sapidity in the wines of the zone. The harvested bunches are placed in ventilated crates and stored for 4-5 days at 39° F, a process known as pre-cryomaceration. These crates enable the cold air to chill all the bunches without the occurrence of condensation. The chilled grapes are pressed in a pneumatic tank and left in contact with the skins for 12-24 hours. Afterward, the whole-berry grapes are pressed gently but continuously in order to achieve a cleaner must. Alcoholic fermentation occurs spontaneously in temperature-controlled stainless-steel tanks and lasts approximately four weeks. The wine is subsequently racked to stainless-steel tanks, where it remains in contact with the fine lees and undergoes occasional batonnage. Tartaric stabilization is effectuated through cold precipitation, after which the wine is bottled.

Certified Organic. Nebbiolo, Barbera, Neretto di Bairo, Freisa, Merlot. The plots where Giacometto’s red grape varieties grow feature morainic soils from the Quaternary Period. These soils are typical of a subalpine zone known as the Canavese, which is centered on the town of Caluso. They are rich in mineral salts and yield remarkable acidity and sapidity in the wines of the zone. The harvested bunches are placed in ventilated crates and stored for 4-5 days at 39°F, a process known as precryomaceration. The chilled grapes are pressed in a pneumatic tank and left in contact with the skins for 2-4 hours. Afterward, the grapes are pressed gently but continuously in order to achieve a cleaner must. Alcoholic fermentation occurs spontaneously in temperature-controlled stainless-steel tanks at 61-63°F. The wine is subsequently racked to stainless-steel tanks, where it remains in contact with the fine lees. Tartaric stabilization is effectuated through cold precipitation, after which the wine is bottled.

Certified Organic. 100% Nebbiolo. The land where these Nebbiolo vines are cultivated features morainic soils from the Quaternary Period. These soils are typical of a subalpine zone known as the Canavese, which is centered on the town of Caluso. They are rich in mineral salts and yield remarkable acidity and sapidity in the wines of the zone. The harvested bunches are placed in ventilated crates and then destemmed prior to fermentation in stainlesssteel tanks at controlled temperatures never exceeding 77°F. After approximately two months in contact with the skins and following the completion of spontaneous primary fermentation, the grapes are gently pressed in a pneumatic tank. The wine is subsequently racked into a single Gamba botte for one year; thereafter, it ages for an additional four or more years in stainless steel before being bottled unfined and unfiltered.

Certified Organic. 100% Erbaluce. The harvested bunches are placed in ventilated crates and stored for 4-5 days at 39° F, a process known as pre-cryomaceration. These crates enable the cold air to chill all the bunches without the occurrence of condensation. The chilled grapes are pressed in a pneumatic tank and left in contact with the skins for 12-24 hours, after which no additional pressing occurs and only the free-run juice is moved to the fermentation tank. Alcoholic fermentation occurs spontaneously in temperature-controlled stainless-steel tanks and lasts approximately four weeks. The wine is subsequently racked to stainless-steel tanks, where it remains in contact with the fine lees and undergoes occasional batonnage. Tartaric stabilization is effectuated through cold precipitation, after which the wine is bottled. While this bottling drinks beautifully in its youth, it also ages elegantly for 15-20 years. With more time in bottle, the wine shows remarkable structure and complexity, developing evolved mineral and tertiary notes.

Certified Organic. 100% Erbaluce. Erbaluce is an autochthonous grape variety that has adapted to the morainic soils of the territory, a subalpine zone known as the Canavese, which is centered on the town of Caluso. They are rich in mineral salts and yield remarkable acidity and sapidity in the wines of the zone. The harvested bunches are placed in ventilated crates and stored for 4-5 days at 39° F, a process known as pre-cryomaceration. These crates enable the cold air to chill all the bunches without the occurrence of condensation. The chilled grapes are pressed in a pneumatic tank and left in contact with the skins for 12-24 hours. Afterward, the whole-berry grapes are pressed gently but continuously in order to achieve a cleaner must. Alcoholic fermentation occurs spontaneously in temperature-controlled stainless-steel tanks and lasts approximately four weeks. The wine is subsequently racked to stainless-steel tanks, where it remains in contact with the fine lees and undergoes occasional batonnage. Tartaric stabilization is effectuated through cold precipitation, after which the base wine is ready for secondary fermentation. As required by the DOCG, the wine remains in contact with the fine less for a minimum of 18 months. No alcohol, selected yeasts, or sugar is added. The bottles are then placed upside down in order to disgorge using the traditional method of freezing the bottle neck to trap the sediment. They are topped off with freshly disgorged spumante before being bottled under cork and cage at 3 g/L.