Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Lowest shop price | 2021 / 750ml | ≈ $85.56Original €76.00 | gute-weine.de ↗ |
2021 Technical Specifications
Alcohol 13.5%
pH 3.37
Total Acidity 5.5 g/L
Grape Varieties Cabernet Sauvignon 50%, Merlot 25%, Cabernet Franc 25%
Classification Sebino Rosso I.G.T.
Region Sebino
Vineyard Yield 34.8 hL/ha
Harvest Dates 13–15 September 2021
Fermentation Vessels Maceration vats for alcoholic fermentation; small oak casks for malolactic fermentation
Maceration 20 days
Oak Types Oak
Bottling Date March 2023
Production Details Fruit came from six certified-organic vineyards: three Cabernet Sauvignon vineyards averaging 34 years old in Erbusco, two Merlot vineyards averaging 31 years old in Cazzago San Martino, and one Cabernet Franc vineyard averaging 35 years old in Passirano. Grapes were hand-picked into small crates, graded, chilled, individually selected, washed, hydromassaged and dried; destemmed berries entered the vats by gravity. Fermentation included temperature control, punch-downs and daily gravity-fed pump-overs. After devatting, the wine entered small casks, 70% new oak seasoned for at least three years; after malolactic fermentation and blending it remained in oak for approximately 12 months. It was gravity bottled, followed by 1 year 9 months of stated bottle ageing. Volatile acidity at bottling was 0.43 g/L, and total sulfur dioxide was below 32 mg/L; the producer says its filling system required no further sulfite addition.
2020 Technical Specifications
Alcohol 13.5%
pH 3.36
Total Acidity 5.37 g/L
Grape Varieties Cabernet Sauvignon 50%, Merlot 25%, Cabernet Franc 25%
Classification Sebino Rosso I.G.T.
Region Sebino
Vineyard Yield 28.5 hL/ha
Harvest Dates 3–22 September 2020
Fermentation Vessels Maceration vats for alcoholic fermentation; small oak casks for malolactic fermentation
Maceration 21 days
Oak Types Oak
Bottling Date March 2022
Production Details Fruit came from three Cabernet Sauvignon vineyards averaging 33 years old in Erbusco, two Merlot vineyards averaging 30 years old in Cazzago San Martino, and one Cabernet Franc vineyard averaging 34 years old in Passirano. The varieties were vinified separately. Hand-picked grapes were crated, graded, chilled, individually selected, washed, hydromassaged and dried; destemmed berries entered the vats by gravity. Fermentation used temperature control, punch-downs and daily gravity-fed pump-overs. The wine then entered small casks, 70% new oak from wood seasoned for at least three years; after malolactic fermentation and blending it continued in oak for approximately 12 months. Gravity bottling was followed by 1 year 10 months of stated bottle ageing. Volatile acidity at bottling was 0.32 g/L and total sulfur dioxide was below 40 mg/L; no further sulfites were added during filling.
Sources: www.cadelbosco.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.5%
pH 3.48
Total Acidity 4.7 g/L
Grape Varieties Cabernet Sauvignon 50%, Merlot 25%, Cabernet Franc 25%
Classification Sebino Rosso I.G.T.
Region Sebino
Vineyard Yield 29 hL/ha
Harvest Dates 16 September–1 October 2019
Fermentation Vessels Maceration vats for alcoholic fermentation; small oak casks for malolactic fermentation
Maceration 21 days
Oak Types Oak
Bottling Date 23 March 2021
Production Details Fruit came from three Cabernet Sauvignon vineyards averaging 32 years old in Erbusco, two Merlot vineyards averaging 29 years old in Cazzago San Martino, and one Cabernet Franc vineyard averaging 33 years old in Passirano. Grapes were hand-picked into small crates, graded, chilled, individually selected, washed, hydromassaged and dried; destemmed berries entered vats by gravity. Fermentation used temperature control, punch-downs and daily gravity-fed pump-overs. After devatting, the wine entered small casks, 70% new oak seasoned for at least three years; after malolactic fermentation and blending it continued in oak for approximately 17 months. Gravity bottling was followed by 1 year 7 months of stated bottle ageing. Volatile acidity at bottling was 0.35 g/L and total sulfur dioxide was below 38 mg/L; the filling process required no further sulfite addition.
Sources: www.cadelbosco.com ↗ · Compare this vintage
2011 Technical Specifications
Alcohol 13.5%
pH 3.56
Total Acidity 4.7 g/L
Grape Varieties Cabernet Sauvignon 50%, Merlot 25%, Cabernet Franc 25%
Classification Sebino Rosso I.G.T.
Region Sebino
Vineyard Yield 45.8 hL/ha
Harvest Dates From 15 September 2011
Fermentation Vessels Maceration vats for alcoholic fermentation; small oak casks for malolactic fermentation
Maceration 22 days
Oak Types Oak
Bottling Date December 2012
Production Details Fruit came from two Cabernet Sauvignon vineyards averaging 29 years old in Erbusco, one Merlot vineyard averaging 27 years old in Cazzago San Martino, and one Cabernet Franc vineyard averaging 26 years old in Passirano. Grapes were hand-picked, crated, graded, chilled, individually selected, washed, hydromassaged and dried; destemmed berries entered vats by gravity. Fermentation used temperature control, punch-downs and daily gravity-fed pump-overs. The wine then entered small casks, 70% new oak seasoned for at least three years; following malolactic fermentation and blending it continued in oak for approximately 11 months. Gravity bottling was followed by 3 years 5 months of stated bottle ageing. Volatile acidity at bottling was 0.45 g/L and total sulfur dioxide was below 43 mg/L; no further sulfites were required during filling.
Sources: www.cadelbosco.com ↗ · Compare this vintage
2007 Technical Specifications
Alcohol 13.5%
pH 3.58
Total Acidity 4.5 g/L
Grape Varieties Cabernet Sauvignon 50%, Merlot 25%, Cabernet Franc 25%
Classification Sebino Rosso I.G.T.
Region Sebino
Vineyard Yield 35.4 hL/ha
Harvest Dates 24 September 2007
Fermentation Vessels Maceration vats for alcoholic fermentation; small oak casks for malolactic fermentation
Maceration 22 days
Oak Types Oak
Bottling Date 28 November 2008
Production Details Fruit came from two Cabernet Sauvignon vineyards averaging 25 years old in Erbusco, one Merlot vineyard averaging 23 years old in Cazzago San Martino, and one Cabernet Franc vineyard averaging 22 years old in Passirano. Grapes were hand-picked, graded and chilled, then destemmed into vats by gravity. Fermentation used temperature control, punch-downs and daily gravity-fed pump-overs. The warm wine entered small casks, 60% new oak from wood seasoned for at least three years; after malolactic fermentation and blending it continued in wood for about 12 months. Gravity bottling was followed by 5 years 3 months of stated bottle ageing. Volatile acidity at bottling was 0.45 g/L and total sulfur dioxide was below 40 mg/L; no further sulfites were added during filling.
Sources: www.cadelbosco.com ↗ · Compare this vintage
2006 Technical Specifications
Alcohol 13.5%
pH 3.65
Total Acidity 4.49 g/L
Grape Varieties Cabernet Sauvignon 50%, Merlot 30%, Cabernet Franc 20%
Classification Sebino Rosso I.G.T.
Region Sebino
Vineyard Yield 44 hL/ha
Harvest Dates 24 September 2006
Fermentation Vessels Maceration vats for alcoholic fermentation; small oak casks for malolactic fermentation
Maceration 21 days
Oak Types Oak
Bottling Date 21 March 2008
Production Details Fruit came from two Cabernet Sauvignon vineyards averaging 24 years old in Erbusco, one Merlot vineyard averaging 22 years old in Cazzago San Martino, and one Cabernet Franc vineyard averaging 21 years old in Passirano. Grapes were hand-picked, graded and chilled, then destemmed into vats by gravity. Fermentation used temperature control, punch-downs and daily gravity-fed pump-overs. The warm wine entered small casks, 60% new oak from wood seasoned for at least three years; following malolactic fermentation and blending it continued in wood for about 13 months. Gravity bottling was followed by 4 years 6 months of stated bottle ageing. Volatile acidity at bottling was 0.52 g/L and total sulfur dioxide was below 40 mg/L; no further sulfites were added during filling.
Sources: www.cadelbosco.com ↗ · Compare this vintage
2000 Technical Specifications
Alcohol 13.5%
pH 3.56
Grape Varieties Cabernet Sauvignon 45%, Cabernet Franc 30%, Merlot 25%
Classification Rosso del Sebino I.G.T.
Region Sebino
Harvest Dates 19 September 2000
Fermentation Vessels Small oak barrels for completion of alcoholic fermentation and malolactic fermentation
Maceration 27 days
Oak Types Oak
Bottling Date 21 December 2001
Production Details Average vineyard yield was reported as 2.91 tons/acre and 476 gallons/acre. Grape analyses, not finished-wine analyses, were Cabernet Sauvignon 25.68° Brix, Cabernet Franc 23.99° Brix and Merlot 25.85° Brix; grape total acidity was respectively 0.621, 0.576 and 0.622 grams tartaric acid per 100 mL, with grape pH values 3.44, 3.44 and 3.46. After 27 days of skin contact, alcoholic fermentation finished in small new oak barrels, where malolactic fermentation also occurred, followed by 14 months of maturation in new small oak barrels.
Sources: www.cadelbosco.com ↗ · Compare this vintage
1989 Technical Specifications
Alcohol 12.5%
pH 3.39
Total Acidity 6.38 g/L
Grape Varieties Cabernet Sauvignon 45%, Cabernet Franc 25%, Merlot 30%
Classification Rosso vino da tavola di Lombardia
Region Sebino
Harvest Dates 5–13 October 1989
Fermentation Vessels Small new oak barrels for completion of alcoholic fermentation and malolactic fermentation
Maceration 18 days
Oak Types Oak
Bottling Date 15 March 1991
Production Volume 18,077 bottles
Bottles18,077
Magnums800
Production Details Average yield was reported as 3.21 tons and 1,250 gallons per acre. Grape analyses, not finished-wine analyses, were average Brix 23.03 for Cabernet Sauvignon, 22.86 for Cabernet Franc and 23.56 for Merlot; grape total acidity was respectively 0.842, 0.820 and 0.744 grams tartaric acid per 100 mL, with grape pH values 3.22, 3.27 and 3.33. After 18 days of skin contact, alcoholic fermentation finished in small new oak barrels, where malolactic fermentation also occurred, followed by 16 months in those barrels. Bottle ageing before sale was six months. Finished-wine volatile acidity was 0.047 grams acetic acid per 100 mL.
Tasting Notes Brilliant ruby red with youthful purple reflections; mature fruit, red flowers, graphite and subtle vanilla; dry, full-bodied, fine, elegant, soft and concentrated
Food Pairing Important roasted or sauced meat dishes from classical and local cuisines; aged, non-sharp cheeses
Sources: www.cadelbosco.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2021 / 750ml | ≈ $85.56Original €76.00 | gute-weine.de ↗ |
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)