Ca’ del Bosco history begins in 1964, with the purchase by Annamaria Clementi Zanella of a small house, surrounded by chestnut trees, known as “Ca’ del bosc”, in the hills, in Erbusco, with two hectares of vineyards. In that bucolic landscape, the young Maurizio Zanella, son of Annamaria, grew up, letting himself be infected by those lands stimulations, until entering decisively in the family business in the early ’70s. The company, then as now, had in the wines of Franciacorta (classified DOC already in 1967 and DOCG in 1995) its privileged production, without neglecting the still wines that did not fall under that denomination.
Ca’ del Bosco has always followed in the vineyard a strict disciplinary aimed at drastically reducing the crops environmental impact, accompanied by the choice, begun in 1979, to plant vines with high density. In the cellar the grapes are selected with the same rigor and, subsequently, are immersed in special water pools, where a system of whirlpool washes them since “the more the grapes will be clean, the more the wines will be pure” (cit.). All the subsequent vinification steps take place in controlled atmosphere environments, including crushing in the absence of oxygen, and the various passages take place by gravitational fall.
Among the production range it is worth mentioning the Cuvée Prestige Edition since t’is the most famous Franciacorta Ca’ del Bosco, the base sparkling wine that replaced the Nuova Cuvée in 2007, becoming the winery business card. It is a blend of the last three vintages, details that makes it a multi-vintage cuvée more than a sans année, mainly composed of Chardonnay (never under 84%) with a balance of Pinot Noir (14%) and Pinot Blanc (2%), from about 190 different lots. After the harvest and the selection, the grapes, as I said just now, pass through three washing tanks and a drying tunnel, before being pressed gently. The musts are then conveyed in thermo-conditioned steel tanks, where they stop until the following March, clearing and maturing, before being assembled and resting in bottle, on the yeasts, for more than two years. After dégorgement, in the absence of oxygen, the bottles are refilled with a dosage of 1 g/l, aspect that makes this wine an Extra-Brut, before being capped, individually marked to allow traceability, and placed on the market.
The 43 edition features a straw-yellow color with golden streaks, and a fine and consistent perlage; all accompanied by an olfactory fan that opens on notes of nectarine, citron, renetta apple and croissant, followed by candied orange, hawthorn and toasted almonds, with final echoes of damp pebbles and flint. The taste, despite the great perlage creaminess and the good softness, does not lack that much of freshness necessary to give a slender and juicy drink; all while returning retro-lfactory the yellow fruit, the yeast and the mineral that accompany the sip to a good length closing.
Want to find out what I can do for you? Click here!