Ca del Bosco
Franciacorta Extra Brut Rosé Riserva Cuvee Annamaria Clementi 2016
| Denomination | DOCG Franciacorta Rosé Extra Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | Alcoholic fermentation, malolactic fermentation and maturation in barrel lasted a total of 7 months; blending and bottling took place in the following two weeks; a further 7 years of ageing on the lees in underground cellars at 12°C; second fermentation in bottle; prolonged maturation in bottle (about eight years). |
Description
What kind of wine it is
Annamaria Clementi Rosé Riserva Extra Brut by Ca’ del Bosco is a rosé wine from Franciacorta with a captivating and structured profile. Crafted using the rigorous Traditional Method, it is born from the elegant expression of Pinot Noir grapes. In the glass, it displays a delicate coral pink hue, enhanced by an extremely fine and persistent perlage. The bouquet is an inviting interplay of raspberry, redcurrant and cherry, enriched with hints of blood orange, pink grapefruit, fragrant brioche, dark bread, mineral salts and oriental spices. On the palate, it reveals itself as a wine with a fresh and creamy attack, developing dynamically and closing with a long, savoury and mineral finish.
Where it comes from
This refined sparkling wine has its roots in Erbusco, in the heart of Franciacorta. The Ca’ del Bosco winery created this dedicated cuvée to pay tribute to Annamaria Clementi Zanella, an inspirational figure for the estate. The grapes come from selected vineyards, cultivated with the utmost care to ensure the highest quality fruit. Harvesting takes place exclusively in the second half of August, allowing the preservation of the natural acidity essential for sparkling wine bases. The strong connection to the land translates into a precise and dry drink, supported by a solid mineral framework that gives the sip great drive.
How it is produced
Vinification begins with a strict selection of bunches and the use of only the free-run must. The grapes undergo a 36-hour maceration at low temperatures to extract the characteristic colour and pronounced aromatic finesse. The base wines that make up the final blend are fermented and matured separately in small oak barrels for seven months, where they also complete malolactic fermentation. The secondary fermentation takes place in the bottle according to the Traditional Method, in underground cellars at a constant temperature. The wine then rests on the lees for seven years, a crucial period for developing deep structural complexity before the extremely low final dosage.
History and Curiosities
Dedicated to the founder, the Cuvée Annamaria Clementi Rosé 2016 from Ca’ del Bosco embodies the excellence of Franciacorta. This elegant Traditional Method is made from 100% Pinot Noir grapes, carefully vinified to extract a sublime coral pink hue. The creation process requires a patient maturation on the lees for a full seven years in the cellar. The result is a masterpiece of harmony, enhanced by an extremely fine perlage, delicate fruity aromas and a fresh mineral persistence that offers emotion with every sip.
Awards
-
2016
3One of the most prestigious wine guides in Italy.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
15 - 25 years
- Start up year: 1968
- Oenologist: Stefano Capelli
- Bottles produced: 1.100.000
- Hectares: 252
| Name | Ca' del Bosco Franciacorta Extra Brut Rosè Riserva Cuvee Annamaria Clementi 2016 |
|---|---|
| Type | Rosé extra brut |
| Denomination | Franciacorta DOCG |
| Vintage | 2016 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Ca del Bosco |
| Story | History and Curiosities Dedicated to the founder, the Cuvée Annamaria Clementi Rosé 2016 from Ca’ del Bosco embodies the excellence of Franciacorta. This elegant Traditional Method is made from 100% Pinot Noir grapes, carefully vinified to extract a sublime coral pink hue. The creation process requires a patient maturation on the lees for a full seven years in the cellar. The result is a masterpiece of harmony, enhanced by an extremely fine perlage, delicate fruity aromas and a fresh mineral persistence that offers emotion with every sip. |
| Origin | Erbusco (Franciacorta), Lombardy, Italy |
| Yield per hectare | 6.800 kg / 3.200 l |
| Harvest | Second half of August |
| Fermentation temperature | 12 °C |
| Fermentation | 7 months |
| Production technique | Traditional Method (bottle fermentation) |
| Wine making | Blending of 4 base wines from 3 vineyards; maceration of the grapes for 36 hours in vats at 14°C; separation of the must at the optimal moment; separate vinification in small oak barrels in underground cellars at 13°C; primary fermentation in French oak barriques; alcoholic and malolactic fermentation and maturation in barrel for 7 months; blending and bottling within two weeks; second fermentation in bottle (Traditional Method) and ageing on the lees for 7 years in underground cellars at 12°C. |
| Aging | Alcoholic fermentation, malolactic fermentation and maturation in barrel lasted a total of 7 months; blending and bottling took place in the following two weeks; a further 7 years of ageing on the lees in underground cellars at 12°C; second fermentation in bottle; prolonged maturation in bottle (about eight years). |
| PH | 3.02 |
| Residual sugar | 5.0 gr/L |
| Allergens | Contains sulphites |