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"Masilé" Spumante Erbaluce di Caluso DOCG Brut 2018

"Masilé" Spumante Erbaluce di Caluso DOCG Brut 2018.
Vintage: 2018
Location: Piedmont, Piverone (TO)
23
£ 30.00 £ 25.00 -17%
Format 0.75 l. (£ 33.33/lt.)
cod. S6838
Refined and elegant

What: The versatility of Erbaluce
Why: For its fine and persistent effervescence
Perfect with: Aperitifs, starters, fish and shellfish dishes, white meats, fresh cheeses

Marketed by: Svinando Wine Club via G. Cane 47bis-50 12055 Diano d'Alba (CN) - Italy.
"Masilé" Spumante Erbaluce di Caluso DOCG Brut 2018
Vintage: 2018
Location: Piedmont, Piverone (TO)
£ 30.00 £ 25.00 -17%
Format 0.75 l. (£ 33.33/lt.)
cod. S6838
Refined and elegant

What: The versatility of Erbaluce
Why: For its fine and persistent effervescence
Perfect with: Aperitifs, starters, fish and shellfish dishes, white meats, fresh cheeses

Marketed by: Svinando Wine Club via G. Cane 47bis-50 12055 Diano d'Alba (CN) - Italy.
Technical Data Sheet
CHARACTERISTICS
  • TypeBrut classic method sparkling wine
  • Location Piedmont
  • Grapes Erbaluce 100%
  • Sensations Intense straw yellow colour, with slight golden hues. The perlage is fine and persistent. The bouquet is intense, complex, elegant, with notes of bread crust, hints of wild herbs, slight toasted nuances. The taste is pleasantly fresh, harmonious, with good structure and persistence, slight almond note on the finish.
  • Vinification Careful selection in the vineyard of perfectly healthy bunches, with a good degree of ripeness and the right sugar-acid balance. Manual harvesting into 20 kg perforated boxes. The whole grapes are softly pressed, followed by a short natural cold clarification of the must. The must is then sent to slow alcoholic fermentation at a low temperature (15-16°C), which lasts for about 3 weeks. At the end of alcoholic fermentation, the wine remains on the lees for about 6 months, partly in barriques and partly in stainless steel vats; weekly batonnages are carried out. In March, the sparkling wine process begins: Liqueur de tirage (a mixture of sugar and yeast) is added to the wine for frothing in the bottle. After a period of at least 36 months on the lees in the bottle, disgorgement and subsequent bottling take place.
  • Alcoholic strength 13% vol
  • Allergens Contains sulphites
TASTING RECOMMENDATIONS
  • Tips Store in a cool place, away from light, bottle lying down. Refrigerate no more than 24 h beforehand. Open and serve at the time
  • Serving temperature 10 grades
  • GlassFlute / Franciacorta
  • When to drink it within 15 years
  • Pairing Aperitif, Fish menu
PRODUCTION NOTES
  • Italy

  • Azienda Agricola La Masera -Strada San Pietro,32 - 10010 Piverone (TO)

    "Masilé" Spumante Erbaluce di Caluso DOCG Brut 2018
  • Journey into the heart of the Canavese area, among the evocative hills of the Ivrea Morainic Amphitheatre. This is where Masilé, a sparkling wine Millesimato DOCG, produced by La Masera, was born. Made from pure Erbaluce, this indigenous grape variety is somewhat of an emblem of the area and has long since demonstrated its versatility, giving rise to bubbles of absolute value. In particular elaborated with the classic method, as in this case. A refined and elegant label. Merit also goes to the beautiful terroir, suited to the production of great wines, where the climate is cool and breezy, with significant temperature swings between day and night. The soils, composed of glacial detritus and calcareous and siliceous elements, give the grapes a distinct minerality and lively freshness. The grapes, harvested by hand at the right degree of ripeness, undergo soft pressing to extract the finest must. Alcoholic fermentation takes place partly in barriques and partly in stainless steel, with weekly bâtonnage to enhance the wine's characteristics. Then, in March, the sparkling process begins. The 'liqueur de tirage' is added to the wine, which triggers the sparkling process in the bottle. This is followed by an ageing period on the lees of at least 36 months, during which the wine develops its complexity and finesse. After disgorgement, the wine rests in the bottle for a further two months before release. In the glass, Masilé offers an intense, complex and elegant bouquet. Notes of bread crust intertwine with hints of wild herbs and light toasted nuances, creating a harmonious and refined picture. In the mouth, it is pleasantly fresh, harmonious and well-structured. Its effervescence is fine and persistent and a slight almondy note on the finish provides a lingering memory. Perfect to celebrate special moments and to accompany refined dishes. Excellent as an aperitif, it is ideal with hors d'oeuvres, fish and shellfish dishes, white meats and fresh cheeses.

    La Masera: Winegrowers by passion, among the hills of Canavese. This can be read on the home page of the company website of this beautiful Piedmontese winery. We are located in the heart of the Canavese, among the picturesque hills of the Ivrea Morainic Amphitheatre. The company was born in 2005, from the passion and friendship of Alessandro, Gian Carlo, Davide, Sergio and Marco. A shared dream of reviving the production of Erbaluce Passito, a historic wine inextricably linked to this territory. The choice of the name 'La Masera' encapsulates the essence of the company: a strong bond with the land and respect for its traditions. 'Masere', in fact, is the local term for the large dry-stone walls delimiting the fields, just like the one supporting the first vineyard purchased by the partners to start their Erbaluce production. Today the company can count on about 5.5 hectares of vineyards, located between the municipalities of Settimo Rottaro and Piverone, where Erbaluce finds its ideal terroir, expressing its unique characteristics at its best. The vineyards are located at an altitude between 350 and 500 metres above sea level. Here they enjoy a cool, breezy climate, with significant temperature swings between day and night, factors that contribute to the grapes' high acidity and extraordinary aromatic richness. La Masera boasts a production of around 27,000 bottles per year, divided between no less than 12 different types. These include Erbaluce Passito, the flagship wine of the company, produced in limited quantities and with very low yields to ensure maximum concentration.

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