• Wine
Nestled in the scenic Canavese region at the foot of the Morainic Amphitheater in Borgomasino, Piedmont, "La Palera" is a family-owned winery with deep roots in tradition and innovation.
Founded by Franco and Giovanna, the estate was established with the vision of crafting wines that authentically express the unique terroir of this glacial-origin area.
Over the years, La Palera has gained a reputation for producing wines that balance respect for historical methods with a forward-thinking approach to sustainability and quality.
The winery spans vineyards that benefit from diverse microclimates and mineral-rich soils, ideal for cultivating Erbaluce and other native grape varieties.
Each step in the winemaking process (from hand-harvesting the grapes to aging in the cellar) is carried out with precision and care, ensuring that every bottle reflects the essence of Piedmont’s rich winemaking heritage.
With a commitment to sustainable practices, "La Palera" holds the SQNPI certification, emphasizing their respect for nature and the environment.
Erbaluce di Caluso DOCG: This wine is light, fresh, and citrusy, so it works well with foods that are equally delicate and refreshing. Seafood like prawns or sea bass enhances its citrus flavors. Soft cheeses like Robiola or chèvre match the wine’s tanginess, creating balance.
Erbaluce di Caluso DOCG "Prestige": The aged version has deeper flavors, so it pairs nicely with slightly richer dishes. Lobster ravioli or chicken with a fruity glaze highlights the wine’s floral and fruity notes. Creamy cheeses like Taleggio or Fontina complement its smooth texture.
Erbaluce di Caluso Passito DOCG: This sweet wine is made for dessert. Its honeyed flavors match perfectly with almond cookies, dried fruit, or panna cotta. Savory pairings like Gorgonzola or Pecorino create contrast, balancing sweet and salty.
Canavese Rosso DOC "Gran Peru": This bold red wine goes well with hearty, flavorful dishes like braised meats or mushroom risotto. Aged cheeses like Parmigiano-Reggiano or Pecorino bring out the wine’s earthy and berry flavors.
"Clianthus": This sweet red wine has rich, fruity, and spicy flavors, making it a great match for desserts like chocolate tarts or berry pies. Blue cheeses like Stilton add a creamy, tangy element that contrasts the wine’s sweetness.
"Vin Ciaret": This traditional red wine pairs well with savory foods like cured meats or vegetable stews, as its rustic flavors match the simplicity of these dishes. For dessert, spiced plum cake complements its fruity notes. Cheeses like Asiago bring out its earthiness.
"Vermouth di Torino": White vermouth’s herbal flavors pair well with light bites like smoked salmon or herbed cheese. Red vermouth’s spiced character complements charcuterie or onion-based dishes. They also work well in cocktails because their flavors are complex and balanced.
La PaleraVicolo Plana, 110031 Borgomasino (TO)Italywww.lapalera.com