The Giacometto family has been making wine in Erbaluce di Caluso since 1962. Bruno, the current steward, was involved since his teenage years and even claims that he never married because Erbaluce is his one true love. After harvest, the grapes are kept at a temperature just slightly above freezing for 4-5 days in a process known as pre-cryo maceration. Afterwards they are pressed and left in contact with the skins for 12-24 hours where spontaneous fermentation then takes place in stainless steel before resting on the fine lees. Certified organic and with minimal sulfur, this wine is varietally correct yet has a contemporary twist. Light to medium bodied with precise stone fruit, some herbal bitterness and crisp acidity, it has a striking texture enhanced by the brief skin contact and a hint of minerality. Try alongside shallow-fried anchovies with gremolata and focaccia or a green orecchiette topped with fresh herbs and toasted hazelnut.