In Mazzè, in the heart of the Canavese district, a dirt track leads to Santa Clelia, an organic cellar run by Sergio and Gabriella with contagious enthusiasm and passion. From the cellar itself it’s a short walk through a wood to the splendid pergola-trained vineyards, which are planted mainly with erbaluce. The wines produced include YPA, a pleasantly aromatic delicate, stylish Erbaluce di Caluso, Essenthia, a more complex, full-bodied unfiltered Erbaluce di Caluso, a good Metodo Classico, refermented in the bottle on the yeasts for four years, a Rosato made with barbera and freisa grapes , two Rosso Canaveses, one aged in wood, the other only in steel, and Dus, a Passito di Caluso made with selected grapes raisined on straw mats for four-five months. The cellar organizes tastings and tours of you book in advance. The shop is open every day from 9am to 12 noon and from 3pm to 7pm.