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Curtefranca Rosso

History. This is Franciacorta's red par excellence and a Ca' del Bosco classic. Made for the first time with the 1975 vintage, it's in the gene pool of traditional grape-growing in the zone, where it's always been made and known as burdonsi magher. The red conceived in Franciacorta is a wine with specific features: a blend of Cabernet, Carmènere, Merlot, Barbera and Nebbiolo, a variegated ensemble well suited to this climate. An intense but not too meaty wine, supple, mellow and enjoyable.An excellent companion for traditional fare, it retains its typical fragrance for many years.

Data sheet


Curtefranca Rosso D.O.C.

Grape varieties
Merlot 35%, Cabernet Franc 25%, Cabernet Sauvignon 40%.

Vineyards of provenance
Three Merlot vineyards planted an average of 23 years ago located
in the municipalities of Cazzago San Martino and Passirano.
One Cabernet Franc vineyard and two Cabernet Sauvignon vineyards
planted an average of 24 years ago located in the municipality of Passirano.

Harvest period
First and second ten days of September 2015.

Average yield per hectare
9,600 kilograms of grapes, equivalent to 6,140 litres of wine (must-to-fruit
ratio 64%).

This red wine, a Ca’ del Bosco classic, is obtained through careful grape
selection and skilled vinification, entirely in line with the Ca’ del Bosco
method. The grapes are hand-picked in 6 different 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.
Skin contact takes place separately for each grape variety. In 2015, maceration
lasted 22 days for Merlot, 23 days foy Cabernet Franc, and 23 days for
Cabernet Sauvignon. Alcoholic fermentation and skin contact are carried out
while carefully managing 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 oak casks. Only after malolactic fermentation, by
mid-winter, are the different batches racked and blended. The Curtefranca
Rosso then continues to age in oak and steel for approx. 12 months. Later
on, the batches are assembled and the wine is gravity bottled, in a natural
way. 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.

March 2017.

Bottle ageing
Nine months.

Data at bottling
Alcohol 13.0% Vol.; pH 3.50; Total Acidity 4.70 grams/litre;
Volatile Acidity 0.41 grams/litre.

Total Sulphur Dioxide less than 59 milligrams/litre
(maximum legal limit: 150 milligrams/litre).