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Vintage 2003 Brut Franciacorta DOCG Ca' del Bosco
Sparkling winesGreat vintage sparkling italian wine from Franciacorta. Complete data sheet with all the inforformation and serving suggetions
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Franciacorta DOCG |
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Traditional method Sparkling wine from Lombardy |
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Producer
Vinification
The base wines are made exclusively through the alcoholic fermentation of first-portion must (about 45% of grape weight), conducted in temperature-controlled stainless steel, vats and, for some batches, in small oak barrels. After the wine is left to refine and clear for at least 8 months, each individual cuvée is created Maturing
long bottle aging in underground cellars at a constant temperature of 12°C. Characteristics
A unique Franciacorta, structured, full-bodied, intense and persistent. |
Grapes
Chardonnay 55%, Pinot Bianco 15%, Pinot Nero 30%. From 22 vineyards. Bottle fermentation on yeasts
For an average period of 48 months. Tirage: April 2004 Dosage at degorgement: 7.5 milliliters of liqueur per bottle. Alcohol
12.5 % vol. Serving temperature
50/54 °F Food pairings
cocktail and light appetizers or seafood. First or second courses of fish, shellfish or seafood. Great to celebrate the most important occasions |
Ca’ del Bosco’s vintage Franciacortas are made from the finest grapes selected from the winery’s “historic” vineyards, all more than 25 years old. . The Brut Millesimato cuvée is the result of an expert blend of base wines made from Chardon-nay (55%), Pinot Bianco (15%) and Pinot Nero (30%), rendering the finished product especially rich and complex. Character. Among the Franciacortas from Ca' del Bosco this is the one that best expresses the character of the territory and the particularities that each year brings. Weather always writes unpredictable stories and their finales are the products of love between man and earth. Since 1978 the Brut Millesimato has been made solely in the finest years. The result of careful vinification but above all of lengthy refinement that enhances its characteristics: four years of aging on yeasts. |
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