Notice Limited (“the Company”) was placed into Administration on 18 January 2023, with Adrian Paul Dante and Joanna Kim Rolls appointed as Joint Administrators. Adrian Paul Dante is licensed to act as an Insolvency Practitioner in the UK by the Institute of Chartered Accountants in England & Wales and Joanne Kim Rolls is licensed to act as Insolvency Practitioners in the UK by the Insolvency Practitioners Association. They are bound by the Insolvency Code of Ethics when carrying out all professional work relating to an insolvency appointment.

The affairs, business and property of the company are being managed by the Joint Administrators, who act as agents of the Company and without personal liability.

Any queries relating to the Company or the Administration should be made to the Joint Administrators via the Administration team, and

Proprieta Sperino - Erbaluce di Caluso 2010

Italian Piedmont Wine
Proprieta Sperino - Erbaluce di Caluso 2010

Country of Origin


Key Information

Other Information

  • ABV13%
  • Grape TypeErbaluce
  • Vintage2010

Light gold in colour, the 2008 Erbaluce is fresh and lively on the nose, with perfumes of mountain flowers and a touch of honey.

On the palate it is dry and clean, with a lovely minerality on the palate.

Sheltered by the Alps, Lessona did not undergo eolic erosion, so its sandy, acidic soil, with a pH of 4.5 - 5.5, is very well drained. In these conditions, the vines put down deep roots in search of the mineral nutrients they require. The climate is dry with wonderful light, and cool night breezes blowing from the Alps to the north mitigate the hot summer days. This in turn ensures a long growing season.

Erbaluce di Caluso is an old traditional variety native to Piemonte but rarely seen outside Italy. The vines are planted at a density of 4,000 vines per hectare, 300m above sea level and trained using a traditional pergola system called 'pergola canavesana'.

The grapes were hand picked in the second half of September. The grapes were pressed immediately on arrival at the winery. Fermentation took place in temperature controlled stainless steel tanks. A small portion of the must was macerated on the skins at low temperatures and then blended with the rest. No malolactic fermentation was allowed to take place. After a period of ageing on the fine lees, the wine was bottled.


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