historical notes
The origins of Erbaluce di Caluso Passito date back to Roman times, but over the millennia it became part of the tradition of Canavese families each of whom owned a vineyard with a few Erbaluce vines. From these vines, before harvesting, the most beautiful and sparse clusters were gathered, which were laid to dry on racks in the attics as fruit for the winter. In these specially ventilated raisin cellars the bunches would remain until March and then be pressed: From this moment began the long process of fermentation and refinement of Caluso Passito, which found its full expression after long years of aging. Among the great admirers of Caluso Passito was a great Canavesean in the late 1800s: Giuseppe Giacosa, known to everyone as Pin. Puccini’s playwright and librettist, author of the plots of La Bohème, Tosca and Madama Butterfly he loved his vineyards and his wine and recommended that it was good propriety to welcome guests with an excellent glass of Caluso Passito.
In the cellar
Grapes are harvested about ten days before
the regular harvest by applying a rigorous selection
in the vineyard. The grapes must be small and sparse to ensure
an ideal withering of the berries. the grapes are
naturally dehydrated in open attics until mid-March. During the
wet and cool winter months, part of the berries are attacked by
Botrytis Cinerea, which enriches the grape’s flavor profile,
then giving the raisin wine classic hints of apricot, fig and
date. Around mid-March
the berries are softly pressed. The resulting must, which has
a high concentration of glucose, will undergo a slow
fermentation in oak barrels. Once this phase is over, it will be followed by
a long aging in oak barrels of different capacities for
at least 3 years. To complete the ageing process it will
rest in the bottle to develop great complexity.
Tasting
Caluso Passito Bohémien has a beautiful intense and bright amber color, great olfactory intensity, a pot-pourri of dried fruit scents on all dried figs, date, apricot, raisins and delicate notes of wildflower honey and toasted almonds. Pleasant sensations of candied citrus and dried white flowers and orange blossom. Hints of licorice, saffron, sandalwood, vanilla and anise and a very light mineral note are added. Warm and enveloping with a particular freshness and good flavor to balance the soft components typical of a dessert wine.
Pairings
Bohémien goes well with small pastries and cookies, especially those typical of the Piedmontese tradition such as torcetti, paste d’melia, and nocciolini di Chivasso, but also those made with almond paste or pistachios. An excellent combination is with hazelnut cakes and tarts, or with milk chocolate such as gianduiotti. Because of its characteristics, Erbaluce di Caluso Passito can also be suitable to accompany blue or spicy cheeses and with goose liver pâtés.
