Canavese

Canavese is a corner area in the region of Piedmont, within the province of Turin; it is a simple, quiet land, endowed with deep historical importance and a beautiful landscape. An area of particular interest for those tourists who wish to thoroughly savour the essence of a place removed from mass-tourism routes.

From a geographical point of view, Canavese lies between the river Po to the south and Val d’Aosta to the north, it borders to nord-east with the province of Biella and to south-east with the province of Vercelli. A great glacier lay here in ancient times, wich, as it withdrew, left a circle of morainic hills made up by the detritus brought by the glacier and dotted with many ponds and lakes. In this landscape the regular profile of Ivrea’s morainic sierra stands out, 25 km long.

Historical events also contribute to making Canavese a particular region: The area was originally inhabited by the Salassi, a celtic-ligurian tribe; then, starting from 22 b.C., the Romans arrived (the towns of Canavese are as a matter of fact mostly of Roman origin). With the fall of Roman empire, Canavese underwent the same history as the rest of Italy: a land where the barbarians would pass through, controlled by Byzantium, occupied by the Longobards, subject to the Franks. After the Frank domination ceased, the Canavese region gave two kings to history: in 950 King Berengario II, marquis of Ivrea, and in 1002 the man who is considered the first king of Italy, Arduino, to this day a historical character who Canavese identifies with. In 1300 the expansion of the Savoia started. The territory therefore became part of the Savoia dukedom, the princedom, finally reign, following the Savoia’s rise. In the 16th century Canavese was conquered by the French and Spanish. Againg subjected to the French domination at the end of the 18th century until Napoleon’s defeat, it went back to the Savoia with the Restoration. Many people of Canavese then took part in the fights for independence that led to the unification of Italy in 1860, as they were to take part in the partisan Resistance against the Nazi-Fascists in the following century.

Nowadays numerous and splendid castles remain as proof of these historical events.




The vineyards of Carema

Carema is doubtlessly the most important Ferrando red wine.

Obtained from the vinification of Nebbiolo grapes, it is a velvety, robust wine, of superb structure and balanced character.

It is a unique product, of great refinement, which cannot be compared to wines produced with the same vine variety in other areas.

In the town of Carema the vineyards are cultivated with the traditional system of arbours, called “topie” ( “tupiun” in the local dialect), held up by stone pillars ( “pilun”) which, along with the low dry-stone walls, store solar heat releasing it during the chilly nights.

The cultivation soils are, as in the whole of the Canavese area, of morainic origin, rich in different elements, thanks to the great variery of rocks they derive from. The Ph lies between 5 and 6, marking the acid and slightly sub-acid nature of the reaction. The soil belongs to the silico-aluminium-alkaline type corresponding to the great crystalline massifs of the Monte Rosa, Monte Bianco and Gran Paradiso.


Carema has always been a renowned wine in the national wine panorama. It was a favourite with the Romans, while in the Cinquecento it is said to have been on the tables of the Savoia dukes among the “most excellent” wines.

Today the company produces Carema in two selection: White Label and Vintage Black Label.

Carema Ferrando

Carema White Label

Produced with Nebbiolo grapes harvested around the 20th of October, fermented in steel tanks at a controlled temperature, with a grape maceration of about ten days. Refinement lasts 36 months, following the production disciplinary protocol, 30 months of which in oak barrels.

Garnet red, it barely is crossed by light rays. The bouquet has spicy, fruity notes; fine and delicate aromas of dried flowers and roses. Flavour: pleasant tannic mouthfeel and good warmth deriving from the alcohol.

This wine should be served at a room temperature of 18/20°c in ample red wine goblets. An excellent match with red meat, pot roast, venison, mature cheese.


Carema Vintage Black Label

Produced with Nebbiolo grapes harvested around the 20th of October, fermented in steel tanks at a controlled temperature, with a grape maceration of about ten days. Refinement lasts 36 months, as required by the production protocol. Refinement takes place in barriques e tounneaus.

Rich garnet red, clear and dense. Intense bouquet of spicy fragrances and ripe red fruit, with fine hints of violets and berries. The flavour gives intense alcoholic notes and a good sense of freshness.

This wine should be served at a room temperature of 18/20°c in ample red wine goblets. An excellent match with red meat, pot roast, venison, mature cheese.

Vintage Black Label Carema Ferrando is only produced in the best vintage years. Due to the limited amount of bottles produced it has always been and will remain a wine for a lucky few…





Erbaluce

Within the context of Piedmonts wine production, where red wines prevali, Canavese represents an atypical area for the predominance of the white Erbaluce vine. It is a very flexible vine variety, so much so that three d.o.c. wines with different characteristics. Erbaluce di Caluso doc, Erbaluce di Caluso Spumante doc (sparkling wine), Caluso Passito doc (late harvest raisin wine) are produced with the same vine, a unique fact in the whole of Italy.

The old name Albaluce seems to prove the latin origin of the name ( Alba Lux), probably for the warm glow with copper highlights of the last ripening stage.

It is a hardy vine, but very demanding all the same; its characteristics prompted wine-growers of other regions to plant it outside Canavese but unsuccessfully; precisely because of its quality of “rare vine” it yields optimal results only within the balance of its micro-environment.

The soil here is of morainic origin, rich in different elements, thanks to the great variety of rocks it is derived from. The soil belongs to the silico-aluminium-alkaline type corresponding to the great crystalline massifs of the Monte Rosa, Monte Bianco and Gran Paradiso, and are therefore prevalently sandy and very poor in, or completely devoid of, lime. In general it is soil heavily mixed to stones and round and smooth pebbles.

Erbaluce Ferrando

Erbaluce di Caluso “ La Torrazza”Ferrando

Dry white wine obtained with Erbaluce grapes from the municipal districts of Piverone, Borgomasino, Caravino. The grapes are harvested at the beginning of October and placed in small crates. The pressing is soft and fermentation takes place in steel tanks at a controlled temperature. The wine undergoes refinement in bottles before being released on the market.

Color: straw yellow, brilliant. Light flowery nose, white flower notes the flavour is characterised by the presence of mineral salts and good acid levels, fresh mouthfeel.

To be served at 8/10°c in white wine goblets. Recommended with hors d’oeuvres, vegetable creams, first courses, fish.

Erbaluce di Caluso “Cariola” Ferrando

Fine wine from the Torrazza vineyard in the municipal district of Borgomasino. From a selection of the best grapes of this vineyard , a dry white wine is produced, straw yellow in colour, intense and brilliant. The grapes are harvested at the beginning of October. The pressing is soft and fermentation takes place in steel tanks at a controlled temperature. The wine undergoes refinement in bottles before being released on the market.

The bouquet is reminiscent of flower scents, hints of fresh fruit, vegetables, green apple and spicy herbs. The flavour is fresh with a good sensation given by the alcohol, unobtrusive, with good body and balance.

To be served at 8/10°c in white wine goblets. Recommended with hors d’oeuvres, vegetables creams, white meats, fish.

Ferrando Brut Erbaluce di Caluso Traditional Method

Sparkling wine obtained exclusively with Erbaluce grapes. The base wine is obtained by the Cariola vineyard grapes; it then undergoes refermentation in bottles – following the classic method – and rests on the lees for at least 36 months.

Straw yellow with delicate green highlights, extremely clear and brilliant. Flowery nose of delicate intensity, hawthorn fragrances. The flavour is very pleasant and elegant with a fine perlage and a persistent finish with toasted notes.

To be served at 9°c in flutes. Excellent as an aperitif, a perfect choice with hors d’oeuvres, shellfish, fish dishes and for all moments of celebration.


I Vini Passiti Ferrando

Caluso Passito DOC

A sweet white wine derived from a selection of Erbaluce grapes of the Torrazza vineyard. The grapes are left to dry until march and after the fermentation the wine is aged for 4 years.

The colour is yellow with marked golden highlights. Notes of ripe fruit, honey, marmalade, apricots and sweet flowers. Persistent notes with toasty aromas. The flavour is soft and balanced, well-structured, with final notes of vanilla and toasted fruit.

“Solativo” Vendemmia Tardiva


A sweet white wine obtained from a late harvest (mid december) of Erbaluce grapes. Fermented and perfected in barrique.

Vivid straw yellow; the bouquet is fine and elegant with notes of ripe fruit and honey. The flavour is sweet, warm, it envelops the palate, with final notes of vanilla and fruit.