Borgomasino is a village in the province of Turin on the border with that of Vercelli. It is situated in the foothills of the Serra d’Ivrea, a morainal ridge where the soil is sandy with high acidity, conducive to the cultivation of erbaluce grapes. La Palera’s vineyards, which cover an area of two and a half hectares, grow the grapes for two lines of Bianco Canavesano, one vinified in steel, the other aged in wood casks. The winery’s Erbaluce Cino has won important national awards over the years. Also much acclaimed are the passitos, made with barbera and erbaluce grapes, harvested in late September and, in accordance with local tradition, left to wither in cooling rooms for five months.
La Palera is now addressing a new challenge: the production of two vermouths, one white and one red. The FraGiò recipe (FraGiò being a contraction of the names of the owners, Franco and Giovanna) has been painstakingly perfected by striking a balance between about 30 macerated herbs and spices.
Overall production totals 8-10,000 bottles and the range also features a Rosso Canavese made with barbera (85%), nebbiolo and uva rara grapes. Wines may be bought and tasted at the pretty winery itself, complete with garden, in the centre of the village.
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