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DOCG Erbaluce Di Caluso O Caluso

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DOCG Erbaluce Di Caluso O Caluso PRODUCTION REGULATIONS FOR WINES WITH THE DENOMINATION OF CONTROLLED AND GUARANTEED ORIGIN “ERBALUCE DI CALUSO” OR “CALUSO” Approved DOC with Pres. Decree Approved DOCG with Min.09.07.1967 Decree 08.10.2010 Official Gazette 248 - 22.10.2010 Amended with Min. Decree 30.11.2011 Published on the official website of the Mipaaf Section for the Quality and Safety of DOP and IGP Wines Article 1 Denomination and wines 1. The denomination of controlled origin “Erbaluce di Caluso” or “Caluso” is reserved for white wines which meet the conditions and requirements established by these production regulations, for the following types and mentions: “Erbaluce di Caluso” or “Caluso” “Erbaluce di Caluso” Spumante or “Caluso” Spumante, “Erbaluce di Caluso” Passito or “Caluso” Passito “Erbaluce di Caluso” Passito Riserva or “Caluso” Passito Riserva Article 2 Ampelography 1. Wines with the denomination of controlled and guaranteed origin “Erbaluce di Caluso” or “Caluso” must be made with grapes grown in vineyards containing only the Erbaluce grape variety. Article 3 Grape production zone 1. The production zone of the grapes used to make “Erbaluce di Caluso” or “Caluso” wines comprises the whole area of the following municipalities: Province of Turin: Agliè, Azeglio, Bairo, Barone, Bollengo, Borgomasino, Burolo, Caluso, Candia Canavese, Caravino, Cossano Canavese, Cuceglio, Ivrea, Maglione, Mazzè, Mercenasco, Montalenghe, Orio Canavese, Palazzo Canavese, Parella, Perosa Canavese, Piverone, Romano Canavese, San Giorgio Canavese, San Martino Canavese, Scarmagno, Settimo Rottaro, Strambino, Vestignè, Vialfrè, Villareggia and Vische; Province of Vercelli: Moncrivello; Province of Biella: Roppolo, Viverone and Zimone. Article 4 Laws on viticulture 1. The environmental and cultivation conditions of the vineyards destined for the production of wines with the denomination of controlled origin “Erbaluce di Caluso” or “Caluso” must be those traditional for the area or capable of assigning the specific characteristics of quality to the gapes and wine. 1 2. Suitable vineyards are those located in moraine soils, with good exposure and altitudes between a minimum of 200 metres above sea level and a maximum of 500 metres; - plant density: those generally used in relation to the specific characteristics of the grapes and wine; - vine training and pruning systems: those generally used and capable of maintaining the specific characteristics of the grapes and wines; - every form of forced cultivation is forbidden. 3. The maximum grape yields per hectare of specialised vineyard for the production of wines with the denomination of controlled origin “Erbaluce di Caluso” or “Caluso”, and the minimum natural alcohol content of the relative grapes destined for vinification must be the following: Wines grape yield Min. natural alcohol t/ha content “Erbaluce di Caluso” or “Caluso” 11.00 vol “Erbaluce di Caluso” Spumante or "Caluso" Spumante 11.00 9.50% vol "Erbaluce di Caluso" Passito or "Caluso" Passito 11.00 vol "Erbaluce di Caluso" Passito orRiserva "Caluso" Passito Riserva 11.00 vol Wines with the denomination of controlled and guaranteed origin “Erbaluce di Caluso” or “Caluso”, “Erbaluce di Caluso” Passito or “Caluso” Passito, “Erbaluce di Caluso” Passito Riserva or “Caluso” Passito Riserva can be accompanied by the mention “vigna”, followed by the relative place name, as long as the vineyards are at least three years old. The maximum grape yields per hectare of specialised vineyard for the production of said wines and the minimum natural alcohol content of the relative grapes destined for vinification must be the following: Grape Min. natural yield alcohol content Third year 5.90t/ha % 11. Fourth year 6.90 11.00 Fifth year: 7.90 11.00 Sixth year: 8.90 11.00 Seventh year: 9.90 11.00 00 In good years, the quantity of grapes harvested for the production of wines with the denomination of controlled and guaranteed origin “Erbaluce di Caluso” or “Caluso” must be brought within the limits indicated above, allowing a maximum excess production of 20%, maintaining the grape yield/wine limit for the quantities in question. The possibility to use grapes exceeding the production limits of the DOCG “Erbaluce di Caluso” or “Caluso” to make DOC wines originating in the same production area, in compliance with the laws in force, is subject to specific regional authorisation to be requested by the Defence Consortia for the DOC concerned and following consultation with the Trade Organisations. 4. In poor years, if necessary, Piedmont region can establish a lower yield than that envisaged by these regulations, also differentiating it throughout the production zone pursuant to article 3. 5. Winegrowers who expect to obtain a higher yield than that established by Piedmont region, but not higher than that established by article 3, must promptly report the estimated excess at least five days before beginning to harvest the grapes, indicating said start date, sending a registered letter to such effect to the departments responsible for supervising the area, allowing them to carry out the necessary inspections. 6. Within the scope of the maximum yield established in this article, Piedmont region, upon proposal by the Defence Consortium, may set a lower maximum grape limit per hectare than that established by these regulations in relation to the need to achieve a better market balance. The provisions of paragraph 5 do not apply in this case. Article 5 Vinification standards 1 Vinification operations for wines with the denomination of controlled and guaranteed origin “Erbaluce di Caluso” or “Caluso” must be carried out within the production zone pursuant to article 3. The vinification and ageing operations compulsory for Passito must be carried out within the production zone pursuant to article 3. Prise de mousse and the relative bottling operations and must be carried out within Piedmont region. In compliance with article 8 of Reg. CE no. 607/2009, bottling or conditioning must take place in the aforesaid geographic area, outlined in order to defend the quality, guarantee the origin and ensure the effectiveness of the checks. In defence of the rights of those parties that traditionally bottle wines outside the outlined production area, individual authorisations are envisaged, under the conditions pursuant to article 10, paragraphs 3 and 4, of legislative decree no. 61/2010 (Annex 1). The Ministry of Agricultural, Alimentary and Forestry Policies is entitled to authorise the performance of these vinification and ageing operations in plants situated in municipalities next to or close to the production zone, as long as the company carried out such operations there for at least ten years prior to entry into force of Presidential Decree no. 930, 12 July 1963, using the methods traditionally used in the production zone pursuant to article 3. “Erbaluce di Caluso” Spumante or “Caluso” Spumante wine must be processed using the traditional method of second fermentation in the bottle, spending a minimum of 15 months on yeast. 2 The maximum yield of grapes in finished wine must not exceed: wines Grape yield / wine Max. production of wine in litres “Erbaluce di Caluso” or “Caluso” 70 7,7 “Erbaluce di Caluso” Spumante or % 00 70 7,7 “Caluso” Spumante % 00 “Erbaluce di Caluso” Passito or 35 3,8 “Caluso” Passito % 50 If the yield exceeds the percentage indicated above, the excess is not entitled to be considered as DOCG. If the yield exceeds the limit by more than 75%, the entire yield (not just the excess) loses entitlement to consideration as DOCG. For “Erbaluce di Caluso” Passito or “Caluso” Passito, the yield refers to the fresh grapes before any withering. If the yield exceeds the percentage indicated above, the excess is not entitled to be considered as DOCG. If the yield exceeds the limit by more than 40%, the entire yield (not just the excess) loses entitlement to consideration as DOCG. The following conditions must be observed in the vinification of wine with the denomination of controlled and guaranteed origin “Erbaluce di Caluso” Passito or “Caluso” Passito: after careful selection, the grapes are left to wither until they have a sugar content of at least 29%. 3. The following wines must undergo a period of ageing: Erbaluce di Caluso Passito or Caluso Passito: 36 months starting from the 1st of November after the harvest; Erbaluce di Caluso Passito Riserva or Caluso Passito Riserva: 48 months starting from the 1st of November after the harvest; 4. For the following wines, release for consumption is allowed only after the dates indicated below: Erbaluce di Caluso Passito or Caluso Passito: from the 1st of November of the third year after the harvest; Erbaluce di Caluso Passito Riserva or Caluso Passito Riserva: from the 1st of November of the fourth year after the harvest. Article 6 Consumption characteristics 1. Wines with the denomination of controlled and guaranteed origin “Erbaluce di Caluso” or “Caluso” must present the following characteristics upon release for consumption: “Erbaluce di Caluso” or “Caluso”: colour: straw yellow; bouquet: vinous, fine and characteristic; palate: dry, fresh and characteristic; minimum total alcohol content: 11.00% vol.; minimum total acidity: 5.0 g/l; minimum non-reducer extract: 17.0 g/l. “Erbaluce di Caluso” Spumante or “Caluso” Spumante: sparkle: fine and persistent; colour: straw yellow; bouquet: delicate and characteristic; palate: fresh, fruity and characteristic; minimum total alcohol content: 11.50% vol.; minimum total acidity: 5.0 g/l; minimum non-reducer extract: 17.0 g/l; natural residual sugars: maximum 12.0 g/l. “Erbaluce di Caluso” Passito or “Caluso” Passito: colour: from golden yellow to dark amber; bouquet: delicate and characteristic; palate: sweet, harmonious, full and velvety; minimum total alcohol content: 17.0 g/l; residual sugars: minimum 70.0 g/l. minimum total acidity: 5.0 g/l; minimum non-reducer extract: 26.0 g/l. “Erbaluce di Caluso” Passito Riserva or “Caluso” Passito Riserva: colour: from golden yellow to dark amber; bouquet: intense and characteristic; palate: sweet, harmonious, full and velvety; minimum total alcohol content: 17.00% g/l; minimum residual sugars 70.0 g/l.
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