Ca del Bosco Franciacorta Rose Cuvee Prestige

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Features
Producer
Ca’ del Bosco
Vintage
2018
Size
75cl
Ingredients
80% Pinot Noir, 20% Chardonnay
Region
Franciacorta
Country
Italy
Production
See More Info
Alcohol
12.5%
Type of drink
Rose Wine

Ca del Bosco Franciacorta Rose Cuvee Prestige

£51.32

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Ca del Bosco Franciacorta Rose Cuvee Prestige

This rosé Franciacorta is surprisingly rich and textured beyond the up-front flavours of peach, apricot and crushed blueberry. Full-bodied and complex with a lingering, creamy finish.

Features
Producer
Ca’ del Bosco
Vintage
2018
Size
75cl
Ingredients
80% Pinot Noir, 20% Chardonnay
Region
Franciacorta
Country
Italy
Production
See More Info
Alcohol
12.5%
Type of drink
Rose Wine
Producer

Ca’ del Bosco, meaning the “house in the wood”, was conceive din 1965 when Annamaria Clementi bought a small hillside house in Erbusco with five hectares of land attached. By 1968, the first vineyards were planted and in 1972 the first still wine was produced, followed by the first sparkling wine, released in 1978. In the following forty years, under the guidance of Annamaria’s son Maurizio Zanella, Ca’ del Bosco has earned its reputation as the leading producer in Franciacorta, an appellation that Zanella himself has championed through his tireless work as the president of the Consorzio.

Vineyard

Grapes are sourced from a range of vineyards with average ages of between twenty-four and thirty-one years, in the provinces of Erbusco, Adro, Cazzago San Martino, Corte Franca, Iseo and Passirano. The grapes were hand-harvested in the first ten days of August.

Winery

After picking, the grapes are chilled and then go through a three stage cleaning and drying process before crushing.The Pinot Noir is then left on its skins for one to two days to extract colour, before undergoing alcoholic fermentation in oak casks and stainless steel tanks, whilst the Chardonnay is vinified in the traditional manner. The base wines are then aged for eight months in tank, before blending. The resulting cuvée then undergoes secondary fermentation in bottle and maturation on its lees for thirty months, before being disgorged using a patented technique, in the absence of oxygen.

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