English version


Passion and territorial biodiversity: Erbaluce Caluso produced in a natural way.

La Voce del Vino Podcast
English version - SANTA CLELIA

In the winemaking heart of Canavese, between Turin and the Valle d'Aosta, Sergio Dezzutto and Gabriella Piras process the ancient vine of the area, Erbaluce Caluso, in three excellent versions: dry white (also unfiltered), classic method sparkling wine and raisin wine (Passito).

Gabriella Piras e Sergio Dezzutto

Gabriella Piras e Sergio Dezzutto

Sergio Dezzutto and Gabriella Piras grow with great passion the 10 hectares of the Santa Clelia winery in Mazzé, in Canavese region of the Turin province, that is the kingdom of the Erbaluce di Caluso. In the production (around 80-90000 bottles per year) stands out the native grape of the area. The Erbaluce is offered in three versions: as a dry white wine, sparkling classic method and sweet raisin wine. Among the labels of the dry version the winery produces the basic “Rapa Raira” and the cru “Ypa”. A separate chapter deserves the delicate “Essenthia” Erbaluce unfiltered which is remarkable for complexity and persistence.

Absolutely Considerable is the sparkling classic method labeled “Rigore”. It is proposed with aging at 36 and 48 months. Particularly accurate, always from Erbaluce grape is the processing of Caluso Passito, a traditional raisin wine, that after natural drying for 6 months, ages minimum 5 yrs in oak barrels, the great wine excellence in Canavese, that Santa Clelia names “Dus”.

In addition to a Rosé, the Santa Clelia winery produces a significant range of red wines. These include the Canavese Rosso Doc “Rox” which is a robust blend Barbera based, with a smaller part of other grape varieties, such as Freisa and Bonarda that ages two years in french oak barrels. Santa Clelia also presents the prince of Canavese red wines, the prestigious Carema, obtained from mountain vineyards located next to the Valle d’Aosta and aged for three years in large barrels.

Gabriella confesses: «Our choice was a choice of love: love between us, above all. And then a dose of incredible recklessness brought us into this wonderful world, that we only knew by consumers but not by producers». She and Sergio have made an important choice, because there is nothing more that a plant such as the vine that roots you to a territory: «So, to have a vineyard also means marrying a territory, marrying an history, a place where you decide to live and work».

Erbaluce di Caluso has been the first white wine in Piedmont to have the Doc ammission, it has been one of the earliest in Italy. «We’re talking of an historical wine, an historical vine. Canavese is a land with ancient wine making vocation». Erbaluce is yet cultivated by “pergola”, we may traduce it in English as “arbor”. And this gives to this territory the image of a unique and particular landscape: you can walk under a sky of leaves and grapes.

Santa Clelia initiated the biological conversion to become an organic, certificated farm. «We love to direct us permanently to the biological», explais Sergio. «We’ve always been very very careful, in the use of plant protection products. And we’ve always kept the threshold of sulphites very very low».

With regard to the Erbaluce consuming, the Erbaluce market is still very local, but the extra-local market (and the foreign market) is increasingly developing, now. «Today, more and more – Sergio says – you have to look outside the borders and thinking to broaden the horizons, because Erbaluce is a fine, precious and elegant wine, not cheap, although it is not yet well known abroad. The further you go from our area and the more you are faced with the fact that first you need to to present a territory, you have to present a vine, and then finally you can present your label».

Santa Clelia
Regione Rossana 7
10035 Mazzè TO