Erbaluce’s roots stretch deep into the ancient vineyards of Piedmont’s Canavese area, where it is believed to have thrived since at least the 17th century. Locals have long prized the grape for its adaptability and striking acidity, which made it valuable not just for table wines but for elegant dessert wines as well. The Erbaluce di Caluso DOCG status, established in 1967, has protected and celebrated this variety’s unique regional identity, inspiring renewed respect for the white wines of Piemonte in recent decades.
Erbaluce
Region: Europe
Erbaluce is a distinctive white grape variety hailing from the rolling hills and Alpine foothills of northern Piedmont, Italy, most famously expressed as Erbaluce di Caluso. This versatile grape is crafted into crisp, zesty still wines as well as both sparkling and lusciously sweet passito styles. Each glass offers a fresh, high-acid profile bursting with orchard fruit and a signature mineral edge, making Erbaluce a refreshing counterpoint to Piedmont’s renowned reds.
Tasting Notes
Taste Profile
- Very Dry
- Medium Body
- Low Tannins
- High Acidity
- Approximately 12%
The History of Erbaluce
FAQs About Erbaluce
What styles of wine are made from Erbaluce?
Erbaluce is vinified as still dry white, sparkling (spumante), and passito (sweet, dried-grape) wine, each expressing different facets of the grape.
Is Erbaluce usually oaked or unoaked?
Most Erbaluce wines are fermented and aged in stainless steel to preserve freshness, though some producers experiment with subtle oak aging for texture.
What foods pair well with Erbaluce?
Dry Erbaluce pairs beautifully with lake fish, shellfish, vegetable antipasti, and mild cheeses; sweet passito styles are ideal with pastries and nutty desserts.
Does Erbaluce age well?
High acidity makes quality Erbaluce suitable for short- to mid-term aging; passito versions, with their richness and structure, can age gracefully for many years.