2021 Technical Specifications
Alcohol 12.5%
pH 3.0
Total Acidity 6.5 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay 67%, Pinot Noir 30%, Pinot Blanc 3%
Classification Franciacorta Millesimato
Region Franciacorta
Vineyard Yield 27.5 hL/ha
Harvest Dates Picking began 2021-08-17
Vine Age Chardonnay vineyards averaged 24 years; Pinot Blanc vineyards averaged 32 years; Pinot Noir vineyards averaged 28 years
Fermentation Vessels Small oak casks
Tirage Date April 2022
Dosage 0.5 g/L
Production Details Grapes were hand-picked in small cases, graded and chilled; individual bunches were selected, washed by a three-vat soaking and jet-spray system, and dried. Crushing occurred without oxygen. Base-wine musts fermented and matured for 5 months in small oak casks before gravity racking; the cuvée was assembled 7 months after harvest from 40 base wines. Disgorgement occurred without oxygen using the producer's patented system, avoiding additional sulphite addition, and bottles were individually marked for traceability. Average lees maturation was 53 months. At disgorgement, volatile acidity was 0.33 g/L and total sulphur dioxide was below 54 mg/L.
2020 Technical Specifications
Alcohol 12.5%
pH 3.0
Total Acidity 7.6 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay 68%, Pinot Blanc 3%, Pinot Noir 29%
Classification Franciacorta Millesimato
Region Franciacorta
Vineyard Yield 34.5 hL/ha
Harvest Dates 14 Aug 2020 to 3 Sep 2020
Vine Age Chardonnay vineyards averaged 25 years; Pinot Blanc vineyards averaged 31 years; Pinot Noir vineyards averaged 23 years
Fermentation Vessels Small oak casks
Tirage Date May 2021
Dosage 1.5 g/L
Production Details Grapes were hand-picked in small cases, graded and chilled; individual bunches were selected, washed by a three-vat soaking and jet-spray system, and dried. Crushing occurred without oxygen. Base-wine musts fermented and matured for 5 months in small oak casks before gravity racking; the cuvée was assembled 7 months after harvest from 43 base wines. Disgorgement occurred without oxygen using the producer's patented system, avoiding additional sulphite addition, and bottles were individually marked for traceability. Average lees maturation was 48 months. At disgorgement, volatile acidity was 0.34 g/L and total sulphur dioxide was below 49 mg/L.
Tasting Notes Extreme elegance and finesse, with a floral and citrus-fruit aromatic profile rather than yellow or exotic fruit
Sources: www.cadelbosco.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 12.8%
pH 3.05
Total Acidity 5.9 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay 65%, Pinot Noir 30%, Pinot Blanc 5%
Classification Franciacorta Millesimato
Region Franciacorta
Vineyard Yield 21 hL/ha
Harvest Dates 20 Aug 2019 to 5 Sep 2019
Vine Age Chardonnay vineyards averaged 26 years; Pinot Noir and Pinot Blanc vineyards each averaged 30 years
Fermentation Vessels Small oak casks
Tirage Date May 2020
Dosage 1.5 g/L
Production Details Grapes were hand-picked in small cases, graded and chilled; individual bunches were selected, washed by a three-vat soaking and jet-spray system, and dried. Crushing occurred without oxygen. Base-wine musts fermented and matured for 7 months in small oak casks before gravity racking; the cuvée was assembled 7 months after harvest from 27 base wines. Disgorgement occurred without oxygen using the producer's patented system, avoiding additional sulphite addition, and bottles were individually marked for traceability. Average lees maturation was 48 months. At disgorgement, volatile acidity was 0.35 g/L and total sulphur dioxide was below 51 mg/L.
Tasting Notes Intense, fragrant aroma with an intense and extremely lively taste
Sources: www.cadelbosco.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 12.5%
pH 3.06
Total Acidity 6 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay 65%, Pinot Noir 29%, Pinot Blanc 6%
Classification Franciacorta Millesimato
Region Franciacorta
Vineyard Yield 35.7 hL/ha
Harvest Dates Picking began 2018-08-13
Vine Age Chardonnay vineyards averaged 28 years; Pinot Noir and Pinot Blanc vineyards each averaged 29 years
Fermentation Vessels Small oak casks
Tirage Date May 2019
Dosage 0.5 g/L
Production Details Grapes were hand-picked in small cases, graded and chilled; individual bunches were selected, washed by a three-vat soaking and jet-spray system, and dried. Crushing occurred without oxygen. Base-wine musts fermented and matured for 7 months in small oak casks before gravity racking; the cuvée was assembled 7 months after harvest from 26 base wines. Disgorgement occurred without oxygen using the producer's patented system, avoiding additional sulphite addition, and bottles were individually marked for traceability. Average lees maturation was 48 months. At disgorgement, volatile acidity was 0.22 g/L and total sulphur dioxide was below 49 mg/L.
Sources: www.cadelbosco.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 12.5%
pH 3.06
Total Acidity 6.4 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay 64%, Pinot Noir 26%, Pinot Blanc 10%
Classification Franciacorta Millesimato
Region Franciacorta
Vineyard Yield 17.2 hL/ha
Harvest Dates Central ten days of August 2017
Vine Age Chardonnay vineyards averaged 31 years; Pinot Noir and Pinot Blanc vineyards each averaged 28 years
Fermentation Vessels Small oak casks
Tirage Date April 2018
Dosage 0.5 g/L
Production Details Grapes were hand-picked in small cases, graded and chilled; individual bunches were selected, washed by a three-vat soaking and jet-spray system, and dried. Crushing occurred without oxygen. Base-wine musts fermented and matured for 5 months in small oak casks before gravity racking; the cuvée was assembled 7 months after harvest from 25 base wines. Disgorgement occurred without oxygen using the producer's patented system, avoiding additional sulphite addition, and bottles were individually marked for traceability. Average lees maturation was 48 months. At disgorgement, volatile acidity was 0.28 g/L and total sulphur dioxide was below 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)