Erbaluce


urb-bah-lou-chay

A rarely encountered Piedmontese varietal; vinified usually as a light-bodied, high acid white wine, also sometimes made into sweet wines using the passito method.

Primary Flavours

  • Starfruit
  • Gooseberry
  • White Pepper
  • Honeydew
  • Almond

Taste Profile

Bone-dry

Light Body

None Tannins

High Acidity

11.5–13.5% ABV

Handling


  • SERVE
    45–55°F / 7-12°C

  • GLASS TYPE
    White

  • DECANT
    No

  • CELLAR
    5–10 Years

Food Pairing

When vinified as a white table wine, think lighter, fresher dishes, these pair well with the crispness and body. Salads, antipasti or light seafood will fit here.

Jumpstart Your Wine Education

Jumpstart Your Wine Education

Get the Wine 101 Guide free when you subscribe to the free Wine Folly newsletter.

Learn More