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80% Pinot Nero and 20% Chardonnay combine to make this stunning wine. It opens with aromas of wild strawberries, cranberry, fresh brioche and wild rose. Balanced between tart fruits, savory herbs and minerality, the wine dances on the palate with complexity and enjoyability in tandem, finishing with elegance and grace. - WE
A firm, minerally sparkling wine, with a plush quality to the fine mousse and a detailed flavor range of dried black cherry and raspberry fruit, chopped almond and aromatic hints of dried flowers and herbs. Reveals saline tang that cleans the finish. -WS
The winter was characterized by cool, above-average temperatures and scanty rainfall. Budbreak began early, between March 20th and 25th, in sunny weather, and proceeded regularly. Due to the persistently mild climate, flowering, too, occurred approximately one week earlier than usual, with the weather pattern continuing until the end of flowering and the fruit set. Heavy rains marked the end of spring, with several storms causing an abrupt drop in temperatures and twice as much rainfall as the average for the period. As summer set in, the sunny weather was back again, albeit with average temperatures never exceeding 30°C until July 20th. At last, the typical summer weather began with the last ten days of July, with temperatures reaching 33/34°C, and frequent showers regularly driving the temperatures down. The harvest operations began on August 14th and unfolded under hot climate conditions throughout the first two weeks. Towards the end of the month, however, a wave of rainstorms began, affecting the end of the operations. Nevertheless, the grapes reached good maturity and were almost invariably very healthy. The picking of the grapes earmarked for Franciacorta wines ended on September 3rd. Average yield per hectare: 9,500 kilograms of grapes, equivalent to 5,985 liters of wine (grapeto-wine: 63%). A great vintage for white wines, characterized by extreme elegance and finesse, with an aromatic profile more centered around floral nuances and citrus fruit than yellow or exotic fruit. All Franciacortas that will reveal their originality over time.
The base wines that go into Cuvée Prestige are the fruit of accurate cluster selection and expert vinification, carried out in line with the Ca’ del Bosco Method. The grapes are hand-picked and placed in small crates, graded and chilled. Every bunch is selected by trained eyes and hands, just before they go through our exclusive “berry spa”, a special whirlpool-like wash for grape bunches, consisting of three soaking tanks, followed by thorough drying in a special tunnel. After pressing in an oxygen-free press, all the musts of the base wines ferment in temperature-controlled stainless steel tanks, where they remain until the following month of March. The wines take seven months to settle, mature and express the very best characteristics of their vineyards of origin. The wines are then carefully assembled in the “magical ritual” that creates the cuvée. Only after aging on the lees for at least 2 years will this Franciacorta express all its richness and identity. Disgorgement is carried out in an oxygen-free environment, using a proprietary process designed and patented by Ca’ del Bosco. This procedure prevents oxidative shocks and makes it unnecessary to add sulfites, making our Franciacortas purer, more appealing and longer lived. Finally, every bottle is marked with a unique identifier to ensure its traceability