La Masera is the dream come true of five friends: namely a cellar producing the native wines of the Canavese district. Established in 2005, the cellar is one of the finest in the local area. Its range begins with its different versions of Erbaluce. Masilè, the winner of an award at the prestigious Merano wine competition in 2020, is a metodo classico, with a delicate perlage, a long, slightly green bouquet with notes of yeast and jam tart, and a lingering, velvety palate of pleasing acidity. The two still Erbaluces are: Anima, a classic food-flexible easy-drinker; and the serious Macaria, aged in wood barrels for seven months, which combines the classic notes of the grape with an aromatic complexity that makes it perfect with the most succulent food. Red wines include Canavese Rosso, made with a prevalence of barbera with a blend of local grapes, in which a bouquet with a pronounced cherry note is followed by nice acidity on the palate. The two monovarietals are the fruity Canavese Barbera and the Nebbiolo, which is tannic but elegant and suitable with highly flavoured food. Last but not least, the Passito di Erbaluce is produced with the finest grapes, first raisined then crushed to a sweet, aromatic nectar.