The Canavese is known principally for white Erbaluce grape and tow wines made from it, Erbaluce di Caluso and Caluso Passito. Caluso is only one of the 38 communes of the Canavese but the one to have given its name to the wines. Erbaluce di Caluso combines high acidity with a rich, floral centre which, when made with care, results in a refreshing, stimulating wine, best with food, even, for example, rich salami. Poorly made examples are thin and sharp. The acidity can give a beautiful lift to the sweet passito version and occasional examples can have extraordinary longevity. There are also some semi-sweet wines made in a lighter style from partially passito grapes and one or two experimental dry wines. Other wines (red as well as white made in the area are called simply Canavese, a new denomination, yet to make serious impact but accounting for about half the total production.
Thursday, February 18, 2010
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