Non-vintage #48 Technical Specifications
Alcohol 12.5%
pH 3.0
Total Acidity 7.1 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir 64%; Chardonnay 36%
Classification Franciacorta Rosé
Region Franciacorta
Vineyard Yield 64.9 hL/ha
Harvest Dates Pinot Noir for this cuvée was harvested in the second ten days of August 2023
Sites 12 Pinot Noir vineyards in Erbusco, Adro, Iseo and Passirano; 7 Chardonnay vineyards in Erbusco, Cazzago San Martino and Passirano
Vine Age Pinot Noir vineyards average 34 years; Chardonnay vineyards average 29 years
Fermentation Vessels Small oak casks and temperature-controlled steel tanks
Pressing Method Pinot Noir Was Destemmed And Gravity-Fed Into Vats; Chardonnay Underwent Whole-Bunch Pressing
Tirage Date March 2024
Dosage 0.5 g/L
Base Wine Years 2023
Contains Added Sulfites Yes
Production Details Hand-picked bunches were graded, chilled, washed and dried. Pinot Noir received 24–36 hours of skin contact. The component wines matured for 7 months before blending; the cuvée then spent an average 24 months on lees at 12°C. Disgorgement occurred without oxygen. Total SO2 was below 45 mg/L and volatile acidity was 0.28 g/L. The producer page describes 19 certified-organic vineyards but names no certification body. Its condensed 'fermentation' entry says 7 months in stainless steel, whereas the detailed PDF distinguishes fermentation in oak and steel from the subsequent 7-month maturation.
Non-vintage #47 Technical Specifications
Alcohol 12.5%
pH 3.02
Total Acidity 6.63 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir 80%; Chardonnay 20%
Classification Franciacorta Rosé
Region Franciacorta
Vineyard Yield 46.02 hL/ha
Harvest Dates 6–21 August 2022
Sites 12 Pinot Noir vineyards in Erbusco, Adro, Iseo and Passirano; 7 Chardonnay vineyards in Erbusco, Cazzago San Martino and Passirano
Vine Age Pinot Noir vineyards average 34 years; Chardonnay vineyards average 29 years
Fermentation Vessels Small oak casks and temperature-controlled steel tanks
Pressing Method Pinot Noir Was Destemmed And Gravity-Fed Into Vats; Chardonnay Underwent Whole-Bunch Pressing
Tirage Date March 2023
Dosage 0.5 g/L
Base Wine Years 2021 and 2022 (Pinot Noir exclusively 2022; Chardonnay equally divided between 2021 reserve wine and 2022 base wine)
Contains Added Sulfites Yes
Production Details Hand-picked bunches were graded, chilled, washed and dried. Pinot Noir received 24–36 hours of skin contact. Component wines matured for 7 months before blending, followed by an average 30 months on lees at 12°C. Disgorgement occurred without oxygen. Total SO2 was below 50 mg/L and volatile acidity was 0.26 g/L.
Sources: www.cadelbosco.com ↗ · Compare this vintage
Non-vintage #46 Technical Specifications
Alcohol 12.5%
pH 3.01
Total Acidity 6.5 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir 80%; Chardonnay 20%
Classification Franciacorta Rosé
Region Franciacorta
Vineyard Yield 40.12 hL/ha
Harvest Dates Picking began 17 August 2021; no end date is stated
Sites 12 Pinot Noir vineyards in Erbusco, Adro and Passirano; 6 Chardonnay vineyards in Erbusco, Cazzago San Martino, Iseo and Passirano
Vine Age Pinot Noir vineyards average 33 years; Chardonnay vineyards average 28 years
Fermentation Vessels Small oak casks and temperature-controlled steel tanks
Pressing Method Pinot Noir Was Destemmed And Gravity-Fed Into Vats; Chardonnay Underwent Whole-Bunch Pressing
Tirage Date March 2022
Dosage 0.5 g/L
Base Wine Years 2020 and 2021 (Pinot Noir exclusively 2021; Chardonnay equally divided between 2020 reserve wine and 2021 base wine)
Contains Added Sulfites Yes
Production Details Hand-picked bunches were graded, chilled, washed and dried. Pinot Noir received 24–36 hours of skin contact. Component wines matured for 7 months before blending, followed by an average 30 months on lees at 12°C. Disgorgement occurred without oxygen. Total SO2 was below 51 mg/L and volatile acidity was 0.27 g/L.
Sources: www.cadelbosco.com ↗ · Compare this vintage
Non-vintage #45 Technical Specifications
Alcohol 12.5%
pH 3.0
Total Acidity 7.1 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir 80%; Chardonnay 20%
Classification Franciacorta Rosé
Region Franciacorta
Vineyard Yield 53.1 hL/ha
Harvest Dates The wider Franciacorta harvest began 14 August and ended 3 September 2020
Sites 11 Pinot Noir vineyards in Erbusco, Adro and Passirano; 7 Chardonnay vineyards in Erbusco, Cazzago San Martino, Iseo and Passirano
Vine Age Pinot Noir vineyards average 32 years; Chardonnay vineyards average 27 years
Fermentation Vessels Small oak casks and temperature-controlled steel tanks
Pressing Method Pinot Noir Was Destemmed And Gravity-Fed Into Vats; Chardonnay Underwent Whole-Bunch Pressing
Tirage Date March–April 2021
Dosage 0.5 g/L
Base Wine Years 2019 and 2020 (Pinot Noir exclusively 2020; Chardonnay equally divided between 2019 reserve wine and 2020 base wine)
Contains Added Sulfites Yes
Production Details Hand-picked bunches were graded, chilled, washed and dried. Pinot Noir received 24–36 hours of skin contact. Component wines matured for 7 months before blending, followed by an average 30 months on lees at 12°C. Disgorgement occurred without oxygen. Total SO2 was below 49 mg/L and volatile acidity was 0.28 g/L.
Sources: www.cadelbosco.com ↗ · Compare this vintage
Non-vintage #44 Technical Specifications
Alcohol 12.5%
pH 3.07
Total Acidity 5.8 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir 80%; Chardonnay 20%
Classification Franciacorta Rosé
Region Franciacorta
Vineyard Yield 25.9 hL/ha
Harvest Dates 22–24 August 2019
Sites 12 Pinot Noir vineyards in Erbusco, Adro and Passirano; 4 Chardonnay vineyards in Erbusco, Cazzago San Martino, Iseo and Passirano
Vine Age Pinot Noir vineyards average 31 years; Chardonnay vineyards average 26 years
Fermentation Vessels Small oak casks and temperature-controlled steel tanks
Pressing Method Pinot Noir Was Destemmed And Gravity-Fed Into Vats; Chardonnay Underwent Whole-Bunch Pressing
Tirage Date March–April 2020
Dosage 0.5 g/L
Base Wine Years 2018 and 2019 (Pinot Noir exclusively 2019; Chardonnay comprised 10% 2018 reserve wine and 10% 2019 wine)
Contains Added Sulfites Yes
Production Details Hand-picked bunches were graded, chilled, washed and dried. Pinot Noir received 24–36 hours of skin contact. Component wines matured for 7 months before blending, followed by an average 30 months on lees at 12°C. Disgorgement occurred without oxygen. Total SO2 was below 46 mg/L and volatile acidity was 0.31 g/L.
Sources: www.cadelbosco.com ↗ · Compare this vintage
Non-vintage #43 Technical Specifications
Alcohol 12.5%
pH 3.14
Total Acidity 5.7 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir 78%; Chardonnay 22%
Classification Franciacorta Rosé
Region Franciacorta
Vineyard Yield 50.15 hL/ha
Harvest Dates Harvest began in the second ten days of August 2018 and ended the following week
Sites 11 Pinot Noir vineyards in Erbusco, Adro and Passirano; 4 Chardonnay vineyards in Erbusco, Cazzago San Martino, Iseo and Passirano
Vine Age Pinot Noir vineyards average 25 years; Chardonnay vineyards average 30 years
Fermentation Vessels Small oak casks and temperature-controlled steel tanks
Pressing Method Pinot Noir Was Destemmed And Gravity-Fed Into Vats; Chardonnay Underwent Whole-Bunch Pressing
Tirage Date March–April 2019
Dosage 0.5 g/L
Base Wine Years 2017 and 2018 (Pinot Noir exclusively 2018; Chardonnay comprised 15% 2017 reserve wine and 7% 2018 wine)
Contains Added Sulfites Yes
Production Details Hand-picked bunches were graded, chilled, washed and dried. Pinot Noir received 24–36 hours of skin contact. Component wines matured for 7 months before blending, followed by an average 30 months on lees at 12°C. Disgorgement occurred without oxygen. Total SO2 was below 49 mg/L and volatile acidity was 0.38 g/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)