Erbaluce is a very distinctive white grape variety indigenous to northern Piedmont. This example is made from grapes grown in two vineyards, one planted in the 1980s and one in the ‘90s. The bunches are allowed to sit overnight at low temperature to extract flavors from the skins, then pressed and fermented with no added yeasts. Fermentation and aging takes place in stainless steel tanks, malo-lactic fermentation is avoided, the wine is aged on the fine lees until Christmas and bottled in the spring following the harvest.
‘Mottobello’ is pale straw in color, with greenish glints; aroma and flavor of peaches, herbs, flowers; slightly chewy texture with very good fresh acidity; complex, distinctive white wine. Ian d’Agata says that Erbaluce from this area can be just as good as the better-known examples from Caluso, and from this evidence I would say he’s right.