Awards
Details
Serve at:
12 - 14 °C.
Longevity:
05 - 10 years

Pairings
Fish
Shellfish
Cheese
Matured cheese
White fish
Producer
Ca' Del Bosco
From this winery
- Start up year: 1968
- Oenologist: Stefano Capelli
- Bottles produced: 1.100.000
- Hectares: 252
Ca' del Bosco is the mainstay of the Franciacorta terroir.
The Ca' del Bosco wineries were founded in the mid-1960s by Annamaria Clementi Zanella, who bought a modest house of the same name in Erbusco, which was endowed with vineyards and woods.
However, her son, Maurizio Zanella, started wine production, enhancing the terroir's characteristics and transforming that small house into one of Italy's most productive wineries.
In fact, these cellars are distinguished for producing the famousCa' del Bosco sparkling wine, which is characterised by its elegant yet strong personality given by intense, juicy aromas and fullness of flavour.
Today Ca' del Bosco is a well-established business, producing numerous labels, including still wines, both red and white, and Franciacorta for which Xtrawine has reserved a place of honour.
You can choose from bottles of the best vintages from 2008 with an ageing capacity of between 15 and 25 years that will bring out the best in all your dishes: from pasta to fish and shellfish to dessert, the fruity notes will envelop your palate with every sip.
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Name | Ca' del Bosco Selva della Tesa Chardonnay 2020 |
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Type | White still |
Denomination | Sebino IGT |
Vintage | 2020 |
Size | 0,75 l |
Alcohol content | 13.0% by volume |
Grape varieties | 100% Chardonnay |
Country | Italy |
Region | Lombardy |
Vendor | Ca' Del Bosco |
Origin | 8 Chardonnay vineyards planted an average of 35 years ago located in the municipalities of Erbusco, Passirano and Provaglio d’Iseo |
Harvest | Selva della Tesa embodies the territory’s vocation for coaxing out the nuances of the variety, and the winemaker’s skill in transforming them into a great wine. It is obtained from meticulously selected grapes skilfully vinified in full compliance with the Metodo Ca’ del Bosco. Grapes from f ive superior vineyards are picked, using small cases, and then graded and chilled. Each bunch is selected by experienced cellar staff before visiting our “berry spa”, an exclusive air-bubble bunch-washing system that incorporates three soaking vats and a drying tunnel. |
Wine making | After pressing in the absence of oxygen, only the best must from the first fraction is transferred for alcoholic fermentation in small oak casks, made from selected wood seasoned for three years. The wine remains on its own lees for 9 more months, during which time malolactic fermentation is completed. |
Aging | Bottle ageing: 3 years and 6 months. Later, the various parcels are blended and the wine is bottled naturally by gravity f low. 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. |
Total acidity | 5.57 gr/L |
PH | 3.1 |
Allergens | Contains sulphites |