Sparkling

Incanto

By Cantine Crosio, Canavese, Piemonte, Italy

Cantine Crosio Incanto

Metodo Classico from Erbaluce, kept 36-40 months on the lees before disgorgement.

Tasting notes

Pale, bright yellow with a delicate, fine perlage. Sharp aromas of fresh fern, green apples and ripe white fruit. Freshness and savouriness support the breadth on the palate, with good persistence and a delicately almond finish.

Pairs well with

Oysters, raw fish tartare and white-meat aspic, spaghetti with shellfish or asparagus risotto. Also swordfish, fish baked in parchment and gourmet white pizzas.

Technical details

Style
Sparkling
Denomination
Erbaluce di Caluso DOCG Metodo Classico
Grape
Erbaluce
Production area
Hills of Caluso (Canavese)
Soil
Moraine soil, rich in gravelly debris and sand
Vineyard planting
Pergola canavesana; vines 10-30 years old; 320-340 m a.s.l.
Vinification
Hand-harvested in crates. Cryomaceration of whole bunches for about 7 days at 0 C, soft pressing of whole grapes and settling. Fermentation with selected yeasts in steel at 15 C, about 9 months on the lees with batonnage. Second fermentation in bottle, then 36-40 months on the lees. Disgorged at the end of ageing and topped up with the same wine.
Serving temperature
6-8 C

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