La Masera is a small estate of about five hectares in Piverone, which produces typical local wines packed with personality. They are characterized by land-rootedness and personalized interpretation, starting with Erbaluce, which is released after at least one year’s aging, the excellent Masilè and three Metodo Classicos: Brut, Pas Dosè (released after five years’ aging), subtle on the nose with a good balance of acidity and softness, and Rosato, produced with the same grapes as Canavese Rosso (mostly barbera, vespolina and freisa). The winery also produces two monovarietal reds, Barbera and Nebbiolo. Anima, an interesting drier-than-usual take on Caluso Passito, goes well with cheeses and liver pâtés. The winery is open for visits and tastings.