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Historically, the Romans brought the vine almost two thousand years ago and found the right habitat in the Turin hills overlooking the sunny Val d’Aosta hills, with strong temperature variations between day and night.
The legend says that Albaluce was the daughter of the Sun and the Dawn, a beautiful girl adored by all the inhabitants. However, a period of famine forced the inhabitants to drain the lake to look for other lands to cultivate, building a canal to drain the waters. The river overflowed, and in one fell swoop, drowned anyone that lived around the ancient lake. Albaluce was so sad that she wept for days and nights. Her tears turned into vine shoots that produced white grapes, which were later called Erbaluce.
The denomination Erbaluce di Caluso or Caluso DOCG is reserved for white wines produced with grapes of the Erbaluce vine in purity such as:
Erbaluce di Caluso or Caluso sparkling wine must be elaborated with the traditional method of the second fermentation in the bottle with a minimum stay on the lees of 15 months.
The following wines must undergo a minimum ageing period of 36 months: Erbaluce di Caluso passito or Caluso passito. Erbaluce di Caluso passito reserve or Caluso passito reserve must age 48 months.
The Erbaluce DOCG production area includes 37 municipalities between Ivrea and Caluso, where the vineyards are located on the south side of the hills.
The Erbaluce grape has adapted particularly to the sandy and pebbly soil of the Canavese moraine hills, whose good basic acidity leaves the wine with a remarkable freshness.
The vines included in the composition of the Erbaluce di Caluso or Caluso DOCG wine are Erbaluce 100%.
The organoleptic characteristics of Erbaluce di Caluso or Caluso DOCG provide a straw yellow colour. The olfactory profile of Erbaluce di Caluso or Caluso DOCG wine is fine, characteristic and dry, fresh on the palate.
Erbaluce di Caluso wine is ideal with Canavese appetizers based on vegetables and beans, but also with river fish and fresh goat cheeses.
The Passito and Spumante types go well with dry sweets, zabaglione, puddings and amaretti.
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When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.
