I am aware that I manage a great grape variety, for that reason I moved closer to the fascinating world of sparkling wines.
By its nature, the Erbaluce di Caluso wine has a good acidity and a low pH, both essential to obtain a fresh, flavourful and elegant Metodo Classico that represents its terroir.
I produced my first Metodo Classico in 2010. Even then, I was thinking of adopting an over 36 months aging on lees to better use the potentiality of this grape variety.
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