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Cieck - Erbaluce di Caluso DOCG Spumante "San Giorgio" 2018 Ml. 750
Winery Cieck
€24.00
Characteristic
Classification
Erbaluce di Caluso DOCG Spumante
Size
Ml. 750
Body
Heavy
Ageing
At least 24 months
Blend
Erbaluce
This was the estate’s first sparkling wine. Our story began with San Giorgio in 1985. Remo Falconieri attended a course on sparkling wine vinification in the Champagne region, in Épernay. When he returned, he decided to experiment with making sparkling wine from Erbaluce, a grape variety which, thanks to its lively and appealing acidity, lends itself well to becoming a spumante wine. Remo’s family had a tradition for making home-made sparkling wine using a small wooden barrel: they called it “vin sfursà” because it fermented spontaneously in the wood until Easter, when it was time to take it out of the barrel and drink it. Remo grew up with a love of sparkling wine and a desire to experiment. Hence the nickname “the Archimedes of bubbles”, given to him by Carlin Petrini. He pioneered the traditional method with a native grape variety.
CEDCSSG18
Data sheet
- Classification
- Erbaluce di Caluso DOCG Spumante
- Organic
- No
- Year
- 2018
- Size
- Ml. 750
- Gradation
- 13%
- Body
- Heavy
- Ageing and Fining
- 24 months maturing on lees,
- Ageing
- At least 24 months
- Color
- dull straw yellow with evident greenish highlights.
- Perlage
- fine and persistent with a voluminous and evanescent froth.
- Scent
- dominated by the fresh and mineral sensations of the vine, accompanied by light notes of crusty bread.
- Aroma
- Floral, Fruity
- Taste
- full-bodied, harmonious and vigorous. The froth adds volume and crispness. Aftertaste with just the right persistence.
- Serving temperature
- 4°- 6° C.
- Blend
- Erbaluce
- Blend description
- 100% Erbaluce
- Contains sulfites
- Si
- Zone
- Piemonte
- Matching
- Aperitif, Fish stew, Fish tartare, Hot fish starters, Pasta with fish and tomato, Rice with fish and tomato
- Ideal with
- Fish, Seafood Pasta Dishes, Seafood starters, Soft cheeses, Toast
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This was the estate’s first sparkling wine. Our story began with San Giorgio in 1985. Remo Falconieri attended a course on sparkling wine vinification in the Champagne region, in Épernay. When he returned, he decided to experiment with making sparkling wine from Erbaluce, a grape variety which, thanks to its lively and appealing acidity, lends itself well to becoming a spumante wine. Remo’s family had a tradition for making home-made sparkling wine using a small wooden barrel: they called it “vin sfursà” because it fermented spontaneously in the wood until Easter, when it was time to take it out of the barrel and drink it. Remo grew up with a love of sparkling wine and a desire to experiment. Hence the nickname “the Archimedes of bubbles”, given to him by Carlin Petrini. He pioneered the traditional method with a native grape variety.