Cieck

Cieck is the name of the old farm where, in 1985, Remo Falconieri had the brainwave of using erbaluce grapes to make metodo classico spumante. Since then, the cellar, which owns about 15 hectares of vineyards and produces 70,000 bottles a year, has moved its headquarters to the modern Cascina Castagnola farm, just outside San Giorgio Canavese. White grapes still account for 90% of the harvest and the sparkling wines are the feather in the cap of the cellar, now run by Lia Falconieri, Remo’s daughter, and Domenico Caretto, an agronomist and cellar manager. San Giorgio, Erbaluce di Caluso Docg Spumante is one of the most emblematic wines: made with grapes from pergola-trained vines on morainal soil, it is aged for 36 months on the lees and six months in the bottle. One of the still wines worth a mention is the Vigna Misobolo, an erbaluce cru from a historical vineyard, and also notable are the wines made with red grapes: Trecarli reveals all the potential of neretto di San Giorgio, a rare Canavese variety, while Sust is a local take on the nebbiolo grape. For important occasions, Alladium Riserva is a Caluso Passito made with erbaluce grapes, which ages in barrels for at least ten years. The cellar shop is open from Monday to Friday and on Saturday mornings.

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