Franciacorta Cà del Bosco Cuvèe Prestige Rosè
Cuvée Prestige Rosé
Transition. More than a color, pink is a suspended state of mind, like a delicate transition between white and red chasing each other, without ever being neither one nor the other. Franciacorta Rosé offers a magic poised between two nuances. The rosé color is obtained after a short maceration of the red Pinot noir grapes. Only a few hours to obtain that particular shade that evokes spring sunsets: you have to seize the moment, one moment the color is too light, the next it's too dark. And then the delicate encounter with Chardonnay and a slow, patient maturation. Cuvée Prestige Rosé, the ideal Franciacorta for the most important occasions. Especially the most romantic ones.
NAME
Franciacorta Rosé.
GRAPE VARIETY
Pinot Noir 80%, Chardonnay 20%..
VINEYARDS OF ORIGIN
3 Chardonnay vineyards, with an average age of 29 years, located in the municipalities of Erbusco, Cazzago San Martino, Iseo and Passirano.
9 Pinot Noir vineyards, with an average age of 25 years, located in the municipalities of Erbusco, Adro and Passirano.
HARVEST TIME
Second ten days of August.
AVERAGE YIELD PER HECTARE
8,300 kilograms of grapes, equivalent to 4,900 liters of wine (yield in wine: 59%).
WINEMAKING
The Cuvée Prestige Rosé is born from the separate vinification of Pinot Noir and Chardonnay grapes. The grapes, harvested by hand in small boxes, are classified and cooled. Each bunch is selected by expert eyes and hands, to then benefit from exclusive "berry spas". A particular washing and hydromassage system for the bunches, using three soaking tanks and a drying tunnel. The Pinot Noir grapes, once transported over the vat, are separated from the stalks and the grapes fall inside them, from above, by gravity.
The "pink" maceration is carried out for 24-36 hours: only a few hours to "seize the moment", to obtain that particular and delicate shade of pink that distinguishes Franciacorta Rosé in the bottle. Subsequently, the must separated from the skins ferments in small barrels and steel vats at a controlled temperature. Chardonnay grapes are vinified in the traditional way, with pressing of whole bunches. The best fractions of must ferment in vats, separately. After 7 months of refinement we proceed to the "magic ritual" of creating the cuvée, assembling the base Pinot wines
Black and Chardonnay. The cuvée thus obtained is bottled and aged on the yeasts in underground cellars, at a constant temperature of 12°C, for an average period of 30 months. Dégorgement takes place in the absence of oxygen, using a system unique in the world, designed and patented by Ca' del Bosco. This avoids oxidative shock and further additions of sulphites, making our Franciacorta purer, more pleasant and longer-lived. Finally, each packaged bottle is uniquely marked to ensure traceability.
DRAFT
April of the year following the harvest.
AGING ON YEASTS
Average duration 30 months.
DOSAGE AT DISGORGING
Sugar intake equal to 1.5 grams/litre.
ANALYTICAL DATA AT DISGORGING
Alcohol 12.5% Vol.; pH 3.07; Total Acidity 6.30 grams/litre; Volatile Acidity 0.31 grams/litre.
SULPHITES
Total sulfur dioxide less than 45 milligrams/litre (maximum legal limit: 185 milligrams/litre).
