The forty-year anniversary of their first harvest was an occasion to remember how this business has always kept pace with the times, and technologically in the forefront, always being among the first to produce the sparkling Caluso and then to adopt cryomaceration for the Erbaluce grape, a method now used by most of the wineries in the Canavese area.<\/p>\n","protected":false},"excerpt":{"rendered":"
Rooted in the land and in local history, this cooperative includes about 80% of Caluso producers. The winery was the teaching laboratory for the students of the Oenology School, later to become the Institute of Agriculture and Tourism-Hospitality, and it still maintains close ties with its teaching business. An ideal union of training, career and experience also made possible their sophisticated equipment and modern wine production techniques.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[26,34],"tags":[60,62],"class_list":["post-3027","post","type-post","status-publish","format-standard","hentry","category-producers","category-wines","tag-canavese-eng","tag-canavese-en"],"acf":[],"yoast_head":"\n