Non-vintage #48 Technical Specifications
Alcohol 12.5%
pH 3.05
Total Acidity 6.9 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay 80.5%; Pinot Blanc 1.5%; Pinot Noir 18%
Classification Franciacorta
Region Franciacorta
Vineyard Yield 69.5 hL/ha
Harvest Dates Second ten days of August 2023
Fermentation Vessels Temperature-controlled stainless steel tanks
Pressing Method Oxygen-Free Pressing
Tirage Date April to June of the year following the principal 2023 harvest
Dosage 1.5 g/L
Base Wine Years 2023 vintage wines 88%; 2022 reserve wines 10%; 2021 reserve wines 2%
Contains Added Sulfites Yes
Production Details The grapes are hand-picked into small crates, graded, chilled, individually selected, washed through three soaking tanks and dried in a tunnel. The source enumerates 185 Chardonnay plots averaging 25 years, 8 Pinot Blanc plots averaging 32 years and 52 Pinot Noir plots averaging 21 years. After oxygen-free pressing, the musts ferment in temperature-controlled stainless steel and remain there until the following March; the base wines receive seven months of maturation. Lees maturation is at least two years and averages 25 months at the marketing year. Disgorgement uses the producer's patented oxygen-free process, avoiding an additional sulfite addition, and bottles receive individual traceability markings. Grape yield was 11,000 kg/ha, wine yield was 6,950 L/ha and the grape-to-wine conversion was 63%. At disgorgement, volatile acidity was 0.23 g/L and total sulfur dioxide was specified as a maximum of 49 mg/L.
Non-vintage #47 Technical Specifications
Alcohol 12.5%
pH 3.02
Total Acidity 6.7 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay 75%; Pinot Blanc 2.5%; Pinot Noir 22.5%
Classification Franciacorta
Region Franciacorta
Vineyard Yield 53 hL/ha
Harvest Dates Harvest began 6 August 2022
Fermentation Vessels Temperature-controlled stainless steel tanks
Pressing Method Oxygen-Free Pressing
Tirage Date April to June of the year following the principal 2022 harvest
Dosage 2.5 g/L
Base Wine Years 2022 vintage wines 77%; 2021 reserve wines 18%; 2020 reserve wines 5%
Contains Added Sulfites Yes
Production Details The source enumerates 180 Chardonnay plots averaging 26 years, 8 Pinot Blanc plots averaging 31 years and 52 Pinot Noir plots averaging 20 years. Grapes are hand-picked into small crates, graded, chilled, individually selected, washed through three soaking tanks and tunnel-dried. After oxygen-free pressing, the musts ferment in temperature-controlled stainless steel and remain there until the following March; base-wine maturation lasts seven months. Lees maturation is at least two years and averages 25 months. Disgorgement uses the producer's patented oxygen-free process without an additional sulfite addition, and bottles receive individual traceability markings. Grape yield was 8,400 kg/ha, wine yield was 5,300 L/ha and grape-to-wine conversion was 63%. At disgorgement, volatile acidity was 0.23 g/L and total sulfur dioxide was specified as a maximum of 47 mg/L.
Sources: www.cadelbosco.com ↗ · Compare this vintage
Non-vintage #46 Technical Specifications
Alcohol 12.8%
pH 3.11
Total Acidity 5.85 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay 79.5%; Pinot Blanc 1.5%; Pinot Noir 19%
Classification Franciacorta
Region Franciacorta
Vineyard Yield 40 hL/ha
Harvest Dates Harvest began 17 August 2021
Fermentation Vessels Temperature-controlled stainless steel tanks
Pressing Method Oxygen-Free Pressing
Tirage Date April to June of the year following the principal 2021 harvest
Dosage 1.0 g/L
Base Wine Years 2021 vintage wines 76%; 2020 reserve wines 21%; 2019 reserve wines 3%
Contains Added Sulfites Yes
Production Details The source enumerates 175 Chardonnay plots averaging 27 years, 8 Pinot Blanc plots averaging 30 years and 45 Pinot Noir plots averaging 20 years. Grapes are hand-picked into small crates, graded, chilled, individually selected, washed through three soaking tanks and tunnel-dried. After oxygen-free pressing, the musts ferment in temperature-controlled stainless steel and remain there until the following March; base-wine maturation lasts seven months. Lees maturation is at least two years and averages 25 months. Disgorgement uses the producer's patented oxygen-free process without an additional sulfite addition, and bottles receive individual traceability markings. Grape yield was 6,300 kg/ha, wine yield was 4,000 L/ha and wine conversion was 63%. At disgorgement, volatile acidity was 0.26 g/L and total sulfur dioxide was specified as a maximum of 51 mg/L.
Sources: www.cadelbosco.com ↗ · Compare this vintage
Producer Information
Website
Address
Via Albano Zanella, 13, 25030 Erbusco, Brescia, Italy
Phone
+39 030 7766111
Owner
Maurizio Zanella (President), Gruppo Santa Margherita (Marzotto family)