Born in the heart of Piedmont, in the picturesque region of Candia Canavese, it is called Erbalus. It is a refined Erbaluce di Caluso DOCG produced by Cantine Crosio. Here the soils are of ancient morainic origin, rich in gravelly debris and sand, which contribute to the wines' beautiful minerality and freshness. The vineyards, located at an altitude of 320-340 metres above sea level, benefit from a temperate climate with good temperature excursions between day and night, ideal for growing Erbaluce. This grape, indigenous to Piedmont, is known for its ability to express fresh and aromatic notes. Here it is often grown using the traditional Canavese pergola system, which allows better exposure to the sun and uniform ripening of the grapes. The vinification of Erbalus begins with manual harvesting and careful selection of the bunches, collected in crates. In the cellar, the whole bunches are rapidly cryomacerated for about 3 days. A process designed to enhance the extraction of primary aromas. This is followed by soft pressing and decanting of the must obtained, which can then be started for fermentation, with selected yeasts in steel. This is followed by an ageing phase, again in steel, in contact with its own yeasts for about 3 months. After bottling, in early spring, the wine is refined in the bottle for at least 2 months before release. Erbalus has a bright yellow colour with subtle greenish veins, reflecting freshness and vivacity. On the nose, it offers an elegant bouquet with citrus notes, small touches of spring flowers and alpine herbs. In the mouth, freshness and tanginess are dominant, accompanied by subtle toasty perceptions that add complexity and depth to the wine. Good drinkability and pleasant aromas make Erbalus an extremely enjoyable and versatile wine. Perfect as an aperitif, it goes well with buffalo mozzarella, trecce and burrate. Its freshness also makes it ideal with savoury pies, omelettes and stuffed focaccia.