San Giorgio Erbaluce di Caluso DOCG Brut Millesimato
San Giorgio Metodo Classico sparkling wine was the first wine produced and marketed by Cieck winery back in 1987. San Giorgio results from the challenge of applying the traditional method of Champagne making to Erbaluce grapes. Cieck's most fresh and integer grapes first undergo whole bunch pressing, then the must is cold fermented and clarified. The wine is then bottled and selected strains of yeast are added in order to start the process of bottle re-fermentation. The wine rests on its lees for a period of 36 months, then the bottles are cleaned and filled up. After a further bottle maturation of six months, the San Giorgio sparkling wine is ready to be uncorked.
San Giorgio Metodo Classico has a fine and persistent perlage, very white ethereal foam; fruity aroma rich in floral sensations, excellent and slightly aromatic aftertaste. We suggest to serve it in flûtes, taking care to uncork the bottle at a temperature of 8-10 °C.
FOOD MATCHING SUGGESTIONS
Cieck's San Giorgio Erbaluce di Caluso DOCG Metodo Classico is an excellent bubble for aperitif, but it can easily be paired troughout the meal with fish, white meats and vegetables.
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Canavese, land of origin of Erbaluce Caluso and Canavese DOC wines, is an area of Piedmont, situated north of Turin, at the borders with Aosta Valley. This is one of the oldest wine-growing areas of Piedmont and at Romans times the culture of the vine was already practised.
The lands, which are mostly hilly, have glacial origin, or derived from debris mass due to the prehistoric glaciers advance. Therefore, this is very ancient, sandy and pebbly soil. The pH is acidic or sub acidic with poor retention.
4LiberatoGiorgio126320Ottimo prodotto. Peccato non sia catalogato nella regione Piemonte e sia l'unico di questa regione.
5Caterina166033Ottimo Spumante sia da pasto che da aperitivo o per un brindisi speciale.