Erbaluce di Caluso d.o.c.g. “KIN”

Description

"I dreamed of producing a Erbaluce different from the usual. A white aging. A wine that could exalt the characteristics of the territory and enclose the essence of the morainic amphitheater and the strength of the glacier that had generated it. A wine to savour over time and that knew how to release those granite scents inherited from the Alpine peaks that had generated the soil. A wine with a strong territorial imprinting, which contained the history of its people, its traditions, an ancient vine and which celebrated the efforts of a life of an old winemaker: Domenico Tappero Merlo for all KIN. KIN was my grandfather. A simple man with great ideals, life marked by the times of vineyard and cellar, because nothing was more important than his wine, his Erbaluce. He was an artist. The vineyard was his canvas, the Erbaluce his brush, the sun, the rain, the soil his colors. Every year he presented us a new work: his last wine. I inherited from him the passion for the vineyard, the attention to detail, the patient observations, trying to better interpret his philosophy that was expressed with simple gestures, of ancient wisdom and a deep respect for nature."

Domenico Tappero Merlo

KIN goes well with important appetizers and in particular with elaborate and structured first and second courses. Among the first courses there are risotto and pasta with fish and seafood, crespelle and agnolotti di magro. An unusual and excellent combination is with the fassona bar, ideal to accompany fried seafood and the traditional mixed fried Piedmontese. Second courses of stewed fish, baked and excels in pairing with white meat in a pan in the oven (chicken, turkey, duck, guinea fowl, etc.) is enhanced with Ligurian rabbit and stewed vegetables. At temperatures of 18/20 degrees can well accompany dry pastry and sweets slightly sweetened.