CIECK
Aglie-Piemonte
Azienda Agricola Cieck was founded in 1985 by Lodovico Bardesono and Remo Falconieri. The vineyards consist of twelve hectares located on the hills of Canavese, on the Northwest side of Piemonte. The grapes that are grown are Erbaluce, Barbera, Nebbiolo, Freisa and the rare Neretto di San Giorgio. Cieck specializes in growing indigenous grape varieties. The vineyards are situated on the Morainic Hills of Aglie, San Giorgio and Cuceglio. The Erbalcue vines are grown on the "Pergola Canavesana", a particular training system and the red adopt a "Cordon" growing system.
The oenologist is Gianfranco Cordero.

ERBALUICE DI CALUSO-MISOBOLO Made from 100% Erbaluce. A complex white wine full of intense floral flavor from the vineyards of Misobolo. It has a bouquet of vanilla and lilly of the valley. Pale yellow color with green reflections. A beautiful accompaniment with fish and fresh cheeses, and also can be served as an aperitif. alcohol: 12.5% serve: 48-52 deg. F.

CIECK ROSSO CANAVESE Made from 60% Barbera, 15% Nebbiolo, 20% Neretto, and 5% Freisa. The clusters are de-stemmed and are set to macerate. The wine is made according to the traditional method "a cappello emerso" (submerged cap). The wine then matures in oak barrels for 12 months. The aroma has a hint of wild berries, plum, and vanilla. The flavor is dry, lightly spicy with notes of licorice and caramel. Excellent with meats, game, and cheeses. alcohol: 13% serve: 68-70 F.

ALLADIUM ERBALUCE DI CALUSO PASSITO Made from 100% Erbalcue grapes, that have been withered. This rare and exquisite wine is hand picked. The clusters of grapes are hung one by one on special supports in a ventilated room, as is the ancient tradition. The hanging process allows the grapes to dry naturally and prevents mold and bacteria without disrupting the development of the noble rot. In March, the dried bunches undergo the "schiccatura" process (the de-stemming of the withered grapes), carried out by hand to permit further evaluation & selection of the grapes. They are then gently pressed in a small wooden grape crusher, the must is decanted and fermented with the addition of selected yeasts. It then ages in small barriques for 3 years and rests for 6 months in bottle. It is a superb wine that can be paired with not only desserts, but also pate, terrines, and strong cheeses and nuts. It is also superb as an aperitif. It is an intense wine with hints of honey and candied lemon. The color is an ancient gold. A rare and beautiful wine. alcohol:14% serve 52-56 deg. F.

SAN GIORGIO Made from 100% Erbaluce in the classic Metodo Champenoise from the vinyards of San Giorgio. Each bottle is turned by hand and individually fermented. The is a decidely unique charachter with fine pearlescent mousseux. The bouqet has scents of baked bread and vanilla. Alcohol content 12.5% serve: 8-52 deg. F.