This jewel of a cellar in Caluso has been making wine for more than a century. The heart and soul of the business is the dynamic Giorgio. He and his uncle Carlo produce all the different versions of Erbaluce di Caluso, plus a series of interesting new labels. The cellar itself, which comprises spumante binning rooms and glorious old passito ageing barrels, is well worth a visit. The range comprises: Erbaluce di Caluso classico and a cru made with grapes from the old Vigna Crava vineyard and aged for 18 months, three types of metodo classico spumante, a Caluso Spumante Brut aged for 30-48 months, a Pas Dosè aged for 50-80 months, and a splendid rosé made with typical local grape varieties. An interesting new addition is the super-aromatic Vermut di Torino Superiore, an Erbaluce-based vermouth. The cellar is open for visits and tastings.