Varietal
Erbaluce has one of Italy's prettiest grape names, deriving from the worlds alba (dawn) and luce (light): "the dawn's light", in reference to the cultivar's very pale, almost translucent green grapes (pale as the dawn's light). 
Erbaluce's budbreak is early in the season, and so spring frosts are a threat. The grape bunches are medium size, elongated and cylindrical, with medium-large, round, thick-skinned berries. Since Erbaluce needs plenty of room to expand, airy canopies are the most suitable training system. Despite its being a high acid variety, a thick wall of leaves is necessary to protect Erbaluce's grape bunches from too much sunlight, and hail is always a possibility in this part of northenr Italy. That said, deleafing is practically mandatory for grapes to reach optimal ripeness.
 
Vineyard & Winemaking
Starting  in 2013, the estate began  to produce the Wine Erbaluce di Caluso using the fermentation of native yeasts from the same grape Erbaluce. The process of collection, cold maceration, pressing, clarification and refinement are the same as those used for the production of Calumet dell'Erbaluce that uses selected yeast.
 
Tasting notes
Color : Pale yellow with golden hues and greens, crystal. 
Aromas: Fresh scent with a slight herbaceous note, clotted and mineral, this wine is drawn to the notes of sage, jasmine, acacia, in addition to the sweet scent of green apple and white peach and banana.
Palate: The taste is fresh and fruity, balanced with a good acidity. It 'a balanced wine with medium body, long finish.
 
Estate
Bruno Giacometto is the heir to a long tradition dating back to the sixteenth century. His history is common to many of the Canavese people, straddling industry and agriculture. A computer person forever, first with Olivetti and then with Comdata, he never wanted to leave his secure position and dedicate himself completely to the business of his ancestors, although he always swears that sooner or later he will do so. 
The viniculture on his property has always expanded, first with his parents Giuseppe and Nella, and since 2001 directly under him. The vineyards are located in the best areas in the municipality that gives its name to the wine - Macellio, La Madonna and Sant'Antonino - and are adjacent to 2 hectares of crop land, mostly corn. While keeping an eye on the past, new technologies have made inroads, and Erbaluce di Calusa takes advantage of the benefits of cryomaceration, especially in terms of flavour.