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Erbaluce di Caluso Spumante Millesimato DOCG “Masilé” Brut 2016 – La Masera
The Erbaluce di Caluso Spumante Millesimato “Masilé” Brut 2016 by La Masera perfectly expresses the potential of the Erbaluce grape, one of Piedmont’s most distinctive native varieties. Grown on the morainic hills of Settimo Rottaro in the Canavese area, the vines thrive in sandy-clay soils rich in minerals, giving the wine freshness, depth, and an unmistakable identity.
The grapes are harvested by hand in early September, selecting only the healthiest bunches with an ideal sugar-acid balance. After a gentle whole-cluster pressing, the must ferments slowly at low temperatures for about three weeks, preserving the varietal aromas of Erbaluce.
The wine then rests for six months on its lees, partly in stainless steel and partly in oak barriques, with weekly bâtonnage to enhance its texture and aromatic complexity. The secondary fermentation in bottle begins in March with the addition of the liqueur de tirage. The wine remains on the lees for at least 36 months, developing refined notes of bread crust, wild herbs, and light toasty hints. After disgorgement, it ages for another two months in bottle before release.
In the glass, it shows a bright golden straw color, with a fine and persistent perlage. The bouquet is intense and elegant, recalling bread crust, field flowers, and almond. The taste is fresh, harmonious, and mineral, with a delicate almond finish.
“Masilé” Brut 2016 is a versatile sparkling wine, ideal as an aperitif or throughout the meal, especially with fish dishes, light starters, and white meats. A superb example of how the Erbaluce grape can yield sparkling wines of finesse, complexity, and strong territorial character, embodying La Masera’s dedication to quality and tradition in the heart of Canavese.
