2015 Technical Specifications
Alcohol 13.5%
pH 3.59
Total Acidity 4.3 g/L
Grape Varieties Merlot 100%
Classification Sebino Rosso Merlot I.G.T.
Region Sebino
Vineyard Yield 43.5 hL/ha
Harvest Dates Harvest began 2015-09-09
Vine Age 37
Maceration 21 days
Oak Details 65% First Fill New Oak
First Fill New Oak65%
Oak Types Oak
Barrel Size Small casks
Bottling Date 20 Dec 2016
Production Details Grapes were hand-picked from three selected vineyards into small crates, graded and chilled, then each bunch was selected, washed by soaking and hydromassage, and dried. Berries were gravity-fed into the maceration vat after destemming. Fermentation and skin contact lasted 21 days with temperature control, punch-downs and daily gravity-assisted pump-overs. After devatting, the wine entered small oak casks, 65% new, made from wood seasoned for at least three years; total maturation lasted 18 months. It was gravity-bottled without further sulfite addition and subsequently received seven years of bottle ageing. At bottling, volatile acidity was 0.39 g/L and total sulfur dioxide was below 28 mg/L. The current producer page summarizes fermentation as occurring in small oak casks, whereas the detailed vintage sheet places fermentation and skin contact in a maceration vat before transfer to small casks; consequently, no settled fermentation-vessel claim is proposed.
2011 Technical Specifications
Alcohol 13.7%
pH 3.47
Total Acidity 4.65 g/L
Grape Varieties Merlot 100%
Classification Sebino Rosso Merlot I.G.T.
Region Sebino
Vineyard Yield 48.5 hL/ha
Grapes Picked 15 Sep 2011
Vine Age 33
Fermentation Vessels Maceration vats
Maceration 21 days
Oak Details 65% First Fill New Oak
First Fill New Oak65%
Oak Types Oak
Barrel Size Small casks
Bottling Date 29 May 2013
Production Details Hand-picked grapes were graded and chilled, then individually selected, washed by soaking and hydromassage, and dried. After gravity destemming into maceration vats, fermentation and skin contact lasted 21 days with temperature control, punch-downs and daily gravity-assisted pump-overs. The wine then matured in small oak casks, 65% new, made from wood seasoned for at least three years; total ageing lasted 18 months. Gravity bottling required no further sulfite addition. Bottle ageing lasted six years and five months. At bottling, volatile acidity was 0.51 g/L and total sulfur dioxide was below 30 mg/L.
Sources: www.cadelbosco.com ↗ · Compare this vintage
2009 Technical Specifications
Alcohol 13.5%
pH 3.45
Total Acidity 4.8 g/L
Grape Varieties Merlot 100%
Classification Sebino Rosso Merlot I.G.T.
Region Sebino
Vineyard Yield 49.6 hL/ha
Grapes Picked 15 Sep 2009
Vine Age 31
Fermentation Vessels Maceration vats
Maceration 21 days
Oak Details 65% First Fill New Oak
First Fill New Oak65%
Oak Types Oak
Barrel Size Small casks
Bottling Date November 2010
Production Details Hand-picked grapes were graded, chilled, individually selected, washed by soaking and hydromassage, and dried. After gravity destemming into maceration vats, fermentation and maceration lasted 21 days with temperature control, punch-downs and daily gravity-assisted pump-overs. The wine then matured in small oak casks, 65% new, made from wood seasoned for at least three years; maturation lasted 12 months. It was gravity-bottled without further sulfite addition and received five years and five months of bottle ageing. At bottling, volatile acidity was 0.45 g/L and total sulfur dioxide was below 43 mg/L.
Sources: www.cadelbosco.com ↗ · Compare this vintage
2001 Technical Specifications
Alcohol 13.5%
pH 3.36
Total Acidity 5.05 g/L
Grape Varieties Merlot 100%
Classification Merlot del Sebino IGT
Region Sebino
Grapes Picked 11 Oct 2001
Brix at Harvest 25.1°
Fermentation Vessels Tank
Maceration 25 days
Oak Details 65% First Fill New Oak
First Fill New Oak65%
Barrel Size Small barriques
Bottling Date 27 Nov 2002
Production Details Grapes were manually selected before destemming directly above the fermentation tank. Alcoholic fermentation lasted 11 days, beginning at 21°C and reaching 30°C; the full maceration process lasted 25 days. After separation from the pomace, the wine entered small barriques, 65% new, where malolactic fermentation occurred, and remained there for 10 months before bottling. The source reports average yield as 2.95 tons/acre and 466 gallons/acre. Grape analyses—not finished-wine analyses—were pH 3.42 and total acidity 0.615 g tartaric acid per 100 mL. Finished-wine volatile acidity at bottling was 0.045 g acetic acid per 100 mL.
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)