Back to list

Carmenero

Provocation. But also revelation. Its history is wryly depicted on the label by a wolf in sheep's clothing. Carmènere is a grape originating in Bordeaux, long confused with Cabernet Franc. While they share organoleptic traits, the former is quite different, much more intense and spicy. In 1996 Ca' del Bosco asked the Agriculture Faculty at Piacenza's Sacred Heart University to trace its existence, origin and identity. Carmenero is distinctive for its very deep, dark color, potent, spicy aroma and full, rich, unusual taste.

Data sheet

2011

Designation
Sebino Rosso Carménère IGT.

Grape varieties
Carménère 100%.

Vineyards of provenance
Two Carménère vineyards planted an average of 24 years ago located in the municipality of Passirano.

Harvest period
15 September 2011.

Average yield per hectare
8,700 kilograms of grapes, equivalent to 5,050 litres of wine (must-to-fruit ratio 58%).

Vinification
Carmenero is obtained through careful grape selection and skilled vinification, entirely in line with the Ca’ del Bosco method. The grapes are hand-picked in 2 vineyards, and immediately placed in small crates, where they are graded and chilled. The bunches are individually assessed by expert eyes and hands before they benefit from the exclusive “grape bath”, i.e. a special washing and hydro-massage treatment using three soaking tanks and a drying system. Shortly afterwards, each bunch is transported over the maceration vat to be destemmed; the berries fall into the vat by gravity. This avoids the use of traditional pumps, which cause the skins to break and impart unwanted herbaceous flavors. In 2011, alcoholic fermentation and skin contact took place in the following 20 days, with careful management of temperature and punching down. Pumping over takes place daily, using twin elevator tanks to which the wine, drawn from the bottom of the vat, is transferred by gravity. The wine is then raised by the so-called “flying tanks”, and is vigorously poured back into the vat, so as to punch the blanket (or “cap”) down. There’s no more natural or effective way of gently extracting color and tannins. After devatting, while still warm, the wine is placed in small casks – 65% new oak, carefully selected and seasoned for a minimum of 3 years. For this vintage, aging lasted 18 months in total. A few months later, the wine was gravity- bottled, with a natural process. The innovative filling systems mean that the wine does not suffer from oxidative shock or bottle shock, and does not require the addition of sulfites. Its integrity and wholesomeness are thus guaranteed. Finally, each bottle is marked with a unique ID to ensure full traceability.

Bottling
29 May 2013.

Bottle ageing
4 years and 7 months.

Data at bottling
Alcohol 13.5% Vol.; pH 3.65; Total Acidity 4.60 grams/litre; Volatile Acidity 0.47 grams/litre.

Sulphites
Total Sulphur Dioxide less than 43 milligrams/litre (maximum legal limit: 150 milligrams/litre). Sulphur Dioxide less than 37 milligrams/litre (maximum legal limit: 150 milligrams/litre).