Chardonnay 84%, Pinot Bianco 2%, Pinot Nero 14%.
Vineyards of provenance
157 plots planted with Chardonnay, average age: 30 years, in the Municipalities of Erbusco, Adro, Cazzago San Martino, Corte Franca, Iseo and Passirano
5 plots planted with Pinot Bianco, average age: 27 years, in the Municipality of Passirano
27 plots planted with Pinot Nero, average age: 20 years, in the Municipalities of Erbusco, Provaglio d’Iseo and Passirano
81% vintage wines 2018
7% reserve wines 2017
12% reserve wines 2016
2018. A winter with a very cold final: snow in February and lows down to -7°C. The onset of spring was still cold and damp; as a consequence, budbreak started approximately ten days later than usual. From mid-April on, the temperatures rose unusually high, up to 29°C, thus favoring abundant flower pollination. From May on, rainy weather prevailed again. Only after July 15th did summer really set in. Temperatures peaking well above average continued until August 25th, with almost torrid heat in August. The rains that saved the vintage appeared during the last ten days of the month, quenching the vine’s water stress. Harvesting began unhurriedly on August 13th and ended during the first ten days of September. Throughout the whole picking period, the grapes were beautiful, healthy and perfectly ripe. Characterized by very generous natural conditions and vigor, managed through bunch thinning, this vintage made it possible to create this Cuvée Prestige Edizione 43, which exalts the expression of the fruit from the Chardonnay grapes. An elegant, ample vintage, marked by vibrant freshness. Average yield per hectare 9,800 kilograms, equivalent to 6,170 liters of wine (grape-to-wine yield: 63%).
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.
April to June of the year following the harvest
Maturation sur lies
Dosage at disgorgement
Added sugar: 1.0 grams/liter - “Extra Brut”
Analytical data at disgorgement
Alcohol 12.87% by vol.; pH 3.16; Total Acidity 5.37 g/l; Volatile Acidity 0.36 g/l
Total max. sulfur dioxide 47 milligrams/liter (max. legal limit: 185 mg/l) – concentration
indicated on the back label