CA'del Bosco Curterfranca Rosso (DOC 2019)

Curtefranca Rosso 2012

Designation

Curtefranca Rosso D.O.C.

Grape varieties

Merlot 35%, Cabernet Franc 25%, Cabernet Sauvignon 40%.

Vineyards of provenance

Tree Merlot vineyards planted an average of 20 years ago located in the municipalities of Cazzago San Martino and Passirano. One Cabernet Franc vineyard and two Cabernet Sauvignon vineyards planted an average of 21 years ago located in the municipality of Passirano.

Harvest period

Second ten days of September 2012.

Average yield per hectare

7,700 kilograms of grapes, equivalent to 4,900 litres of wine (must-to-fruit ratio 64%).

Vinifcation

Tis classic Ca’ del Bosco red comes from the separate vinifcation of grapes from six diferent vineyards. Skin contact varies according to variety. For the 2012 harvest, skin contact lasted 21 days for Cabernet Sauvignon, 18 days for Merlot and 19 days for Cabernet Franc. Alcoholic fermentation and maceration were carried out with careful monitoring of temperature and punch-downs. Pump-overs were performed daily using a pair of lift tanks in which the wine, drawn of from the bottom of the vat, is transferred by gravity. Te wine is lifted by the fying tanks and poured into the high-capacity vat to submerge the cap. Tere is no more natural or efective way of delicately extracting colour and tannins. When the still-warm wine is drawn of the less, it is racked into small oak casks. Only in midwinter, when malolactic fermentation is complete, are the wine racked and the various lots blended. Tis is how we make Curtefranca Rosso, which continues to mature in wood and steel for about two years. Later, the various parcels are blended and the wine is bottled naturally by gravity fow. Innovative bottling systems ensure that the wine is not subjected to oxidative stress or disturbance, and that no further sulphites are added. Integrity and healthfulness are guaranteed. Finally, every bottle is given an individual marking to ensure its traceability.

Bottling

July 2014.

Bottle ageing

Fourteen months.

Data at bottling

Alcohol 13.5% Vol.; pH 3.50; Total Acidity 5.20 grams/litre;
Volatile Acidity 0.45 grams/litre.

Sulphites

Total Sulphur Dioxide less than 60 milligrams/litre
(maximum legal limit: 150 milligrams/litre).