2016 Technical Specifications
Alcohol 13.0%
pH 3.08
Total Acidity 6.3 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir 100%
Classification Franciacorta Rosé Riserva
Region Franciacorta
Vineyard Yield 33 hL/ha
Harvest Dates Harvest began 22 August 2016
Sites Three Pinot Noir vineyards in Erbusco
Vine Age 35
Fermentation Vessels Small oak barrels
Tirage Date 2 May 2017
Dosage 1.0 g/L
Production Details Grapes were hand-picked into small crates, coded, chilled, selected, washed and hydromassaged in three soaking tubs, then fully dried. Destemmed grapes entered the tank by gravity and received brief skin contact at 14°C. Base wines were vinified in small oak barrels made from selected wood seasoned for at least three years; alcoholic fermentation, malolactic fermentation and barrel ageing together lasted eight months. Wine from the best barrels was transferred by gravity for blending, followed by at least a further eight years on lees. Disgorgement was performed without oxygen using the producer’s patented system, without additional sulphites; bottles were individually marked. Total sulphur dioxide was less than 48 mg/L.
2015 Technical Specifications
Alcohol 13.0%
pH 3.05
Total Acidity 6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir 100%
Classification Franciacorta Rosé Riserva
Region Franciacorta
Vineyard Yield 33.5 hL/ha
Sites Three Pinot Noir vineyards in Erbusco
Vine Age 34
Fermentation Vessels Small oak barrels
Tirage Date 20 April 2016
Dosage 1.0 g/L
Production Details Grapes were hand-picked into small crates, coded, chilled, selected, washed and hydromassaged in three tubs, fully dried, and gravity-fed after destemming. Brief skin contact occurred at 14°C. Base wines were vinified in small oak barrels made from selected wood seasoned for at least three years; alcoholic fermentation, malolactic fermentation and barrel ageing together lasted eight months. The best barrels were selected and transferred by gravity for blending, followed by at least eight further years on lees. Disgorgement occurred without oxygen using the producer’s patented system, avoiding additional sulphites, and bottles were individually marked. Total sulphur dioxide was less than 52 mg/L.
Sources: www.cadelbosco.com ↗ · Compare this vintage
2013 Technical Specifications
Alcohol 12.8%
pH 3.03
Total Acidity 5.8 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir 100%
Classification Franciacorta Rosé Riserva
Region Franciacorta
Vineyard Yield 34.6 hL/ha
Harvest Dates 26 August 2013
Sites Three Pinot Noir vineyards in Erbusco
Vine Age 33
Fermentation Vessels Small oak barrels
Tirage Date 1 April 2014
Dosage 1.0 g/L
Production Details Hand-picked grapes were coded, chilled, selected, washed and hydromassaged in three tubs, fully dried, destemmed and gravity-fed into tank. Brief skin contact occurred at 14°C. Base wines were vinified in small oak barrels made from selected wood seasoned for at least three years; alcoholic fermentation, malolactic fermentation and barrel ageing together lasted eight months. Best-barrel wine was gravity-transferred for blending, followed by at least eight further years on lees. Disgorgement occurred without oxygen using the producer’s patented system, avoiding additional sulphites; bottles were individually marked. Total sulphur dioxide was less than 39 mg/L.
Sources: www.cadelbosco.com ↗ · Compare this vintage
2012 Technical Specifications
Alcohol 13.0%
pH 3.03
Total Acidity 5.9 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir 100%
Classification Franciacorta Rosé Riserva
Region Franciacorta
Vineyard Yield 30.6 hL/ha
Harvest Dates 11 August 2012
Sites Three Pinot Noir vineyards in Erbusco
Vine Age 32
Fermentation Vessels Small oak barrels
Tirage Date 3 April 2013
Dosage 1.0 g/L
Production Details This vintage was aged and released only in magnum format. Hand-picked grapes were coded, chilled, selected, washed and hydromassaged in three tubs, fully dried, destemmed and gravity-fed into tank, with brief skin contact at 14°C. Base wines were vinified in small oak barrels made from selected wood seasoned for at least three years; alcoholic fermentation, malolactic fermentation and barrel ageing together lasted eight months. Best-barrel wine was gravity-transferred for blending, followed by at least eight further years on lees; the stated average was nine years. Oxygen-free patented disgorgement avoided additional sulphites, and bottles were individually marked. Total sulphur dioxide was less than 49 mg/L.
Sources: www.cadelbosco.com ↗ · Compare this vintage
2009 Technical Specifications
Alcohol 12.82%
pH 3.09
Total Acidity 6.1 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir 100%
Classification Franciacorta Rosé Riserva
Region Franciacorta
Vineyard Yield 32.4 hL/ha
Harvest Dates 11 August 2009
Sites Three Pinot Noir vineyards in Erbusco
Vine Age 32
Fermentation Vessels Small oak casks
Tirage Date 1 April 2010
Dosage 1.0 g/L
Production Details Base wines from three vineyards received brief skin contact at 14°C. All vinification stages took place in small oak casks made from selected wood seasoned for at least three years. Alcoholic fermentation, malolactic fermentation and wood maturation together lasted eight months. Wine from the best barrels was transferred by gravity for blending, followed by at least eight additional years on lees; the stated average was nine years. Disgorgement occurred without oxygen using the producer’s patented system, avoiding additional sulphites, and every bottle was individually marked. Total sulphur dioxide was less than 45 mg/L.
Sources: www.cadelbosco.com ↗ · Compare this vintage
2006 Technical Specifications
Alcohol 12.5%
pH 3.02
Total Acidity 6 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir 100%
Classification Franciacorta Rosé Riserva
Region Franciacorta
Vineyard Yield 34.6 hL/ha
Harvest Dates 26 August 2006
Sites Three historic Pinot Noir vineyards in Erbusco
Vine Age 29
Fermentation Vessels Small oak barrels
Tirage Date 10 April 2007
Dosage 2.0 g/L
Production Details Base wines from three historic vineyards received brief skin contact at 14°C. All vinification phases occurred in small oak barrels made from selected wood seasoned for at least three years. Alcoholic fermentation, malolactic fermentation and barrel ageing together lasted seven months. Wine from the best barrels was transferred by gravity for blending, followed by at least eight further years on lees. Disgorgement occurred without oxygen using the producer’s patented system, avoiding additional sulphites, and bottles were individually marked. Total sulphur dioxide was less than 50 mg/L.
Sources: www.cadelbosco.com ↗ · Compare this vintage
2003 Technical Specifications
Alcohol 12.5%
pH 3.02
Total Acidity 6 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir 100%
Classification Franciacorta
Region Franciacorta
Vineyard Yield 32 hL/ha
Harvest Dates Second ten days of August 2003
Sites Four base wines from three vineyards
Vine Age 23
Fermentation Vessels Small oak casks
Maceration 1.5 days
Tirage Date March 2004
Dosage 5.0 g/L
Production Details Four base wines from three vineyards received 36 hours of skin contact in tanks at 14°C. Each base wine was then vinified separately in small oak casks in underground cellars at 13°C. Alcoholic fermentation, malolactic fermentation and cask conditioning together lasted seven months; blending and bottling followed during the next two weeks. The wine then spent a further average of seven years on lees in underground cellars at 12°C.
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)